Georgi Valchev
Efficient and Temperamental Master, able to seduce you with well crafted dishes
Average: 4.75/5
See the 8 client reviewsAbout the Chef
Georgi started cooking when he was 19. No one actually believed that he would be able to make a living by cooking for the others.... Well, Georgi decided to proved them all wrong. Ambitious beyond all imagination, and stubborn as well, Chef Valchev at the age of 22 flew to New York and then to Burlington VT to work as a c…... Georgi started cooking when he was 19. No one actually believed that he would be able to make a living by cooking for the others.... Well, Georgi decided to proved them all wrong. Ambitious beyond all imagination, and stubborn as well, Chef Valchev at the age of 22 flew to New York and then to Burlington VT to work as a cook on shoreline boat, Lake Champlain. With four years of experience under his belt, Georgi was first to attract with skills and efficiency. The experience was irreplaceable and he learnt so much in the States. In Cyprus, Georgi worked for number of five stars hotels such as Amathus Beach hotel, Four Seasons, Le Meridien and four stars Atlantica Beach Hotel. Being a Sous Chef in Italian restaurant Olivo Manzalino helped develop him the sense of creativity and passion for all Mediterranean herbs and ingredients Georgi started his time in the United Kingdom in Northern Ireland being Chef de Partie in Ramada. He then moved to England and worked for British Brasseries, Gastro Pubs, Rosette Restaurants, Golf Clubs, Hilton, Radisson, Best Western. Banqueting for Aston Vila, Derby County, Store City FC and private parties. Read all Hide
Location
Uttoxeter, UK +100 km
Spoken Languages
English, English, Русский, Български, Македонски
Cuisine type
Seasonal cuisine, British, Bulgarian, Italian, Sicilian, Thai
The Chef in 6 questions & answers...
8 client reviews
Company were great, v organised, and chef Valchez was great m!
Yet again, Belle Assiette and our personal chef Georgi came up trumps. A delicious menu, friendly and professional chef and first class service. Couldn’t fault a thing!
Georgi was amazing. Food was great and his work ethic was incredible. Highly recommend.
Georgi was a great host and the food was great. We did have a couple of things missing, which we were looking forward too, however Georgi made up for this in other ways.
We had our little boy with us and Georgi was very attenatative to him, even tho he was not included as our “guest” etc.
All in all Georgi was a great host and I would highly recommend him to anyone.
Thanks again Georgi we all had a lovely evening and our guests were super impressed.
Here’s to next year!
Cheers
Stacey Wareing
I won the experience from a work competition but after the whole thing would firmly recommend doing it again! Georgi was an excellent chef and his menu went down really well with my guests. Great input to the menu choices I made, excellent British winter food.
It was really good, the food was fantastic and looked great. There was plenty of food and the the menu for my little boy was perfect. The chef was very nice, clean and tidy.
Very personable experience from Chef Georgi Valchev. Delicious food and extremely polite. A fantastic evening!
I had the most amazing experience this past weekend with La Belle Assiette and Chef Georgi Valchev, everything ran exceptionally smoothly and my guests were extremely impressed! Chef Georgi got in touch about a week prior to the dinner party to agree on the menu, I took his lead as I trusted his judgement and I'm glad I did! The food was incredible and the transition between courses was extremely smooth. Chef Georgi washed up all pots and dishes and the kitchen was left looking immaculate. It was such a treat to host a dinner party but with none of the stress, thank you so much!
The Chef Georgi Valchev in 6 questions
Describe your cooking style !
Mediterranean, British modern & Tapas style
What is your signature dish?
Three-ways lamb
What are your favourite 3 ingredients and why ?
Artichoke because is a great antioxidant and fiber,
Extra virgin olive oil - you can season everything with it
Balsamic vinegar preferably from Modena-an absolute taste and outstanding addition to every plate
Why are you a private Chef ?
I love the challenge
What do you do when you are not cooking ?
hiking, trekking and climbing; I am a great mountaineer
The Chef I admire the most is ...
Aldo Zilli, Massimo Bottura, Giorgio Locatelli, Marcus Wareing
