James Petrie United Kingdom
James Petrie’s career has encompassed a broad spectrum of
influences and styles from the UK to the US. Originally from Fort
William, James started his career in Scotland working for the
leading hotels in Edinburgh and at the Kinnaird Estate in
Perthshire. Before leaving for Virginia in the USA, he worked at
the Michelin star restaurant at Hambleton Hall.
For seven years, James was Pastry Chef at the award winning Fat Duck restaurant in Bray Berkshire, where he is now Head of Creative Development, working with Heston Blumenthal to research and create desserts that have received global critical acclaim. During his time there, the restaurant has won a third Michelin star and global recognition including The Best Restaurant in The World voted for by over 600 chefs and food critics worldwide.