As head chef of one of London’s most successful restaurants, Fallow, Frenchman Jeremy Besson knows a thing or two about great produce. Having arrive in London from L’Atelier de Joel Robuchon, Paris in 2014, Jeremy joined Alain Ducasse at the Dorchester as demi chef de partie and has subsequently spent time working in some of the capital’s most illustrious and demanding kitchens, before taking up his present role. From 2017 – 2018, Jeremy travelled state-side to New York, where he worked at Cafe Boloud. Jeremy holds a Brevet professional degree, focused on the Culinary Arts which was awarded from the CFA de Cunac.