Where are they now?

Duncan Smith

F&P Chef from 2012-2015

Duncan now works as a private chef in large country houses in Scotland and overseas with partner Nicky. In the winter they can still be found in Meribel running a luxury mega chalet for a private family.

Here's what Duncan has to say about his winters with F&P...

"From a professional perspective, being a Fish and Pips chef for 3 winters was a major part of my development as a chef. In pre-season training I got to try out new menu ideas in various demos, I swapped ideas around with the other chefs and refined my cooking style courtesy of demonstrations and informal menu discussions with Adam Byatt (google him) and some of his brigade which still influence my menus and methods today. Fish and Pips pushed me out of my comfort zone in a way previous jobs had not, and helped me develop through each season into a chef comfortable on any section in any kitchen. Friends, relatives, and many guests, used to ask 'when are you going to get a real job?'. Make no mistake, there is nothing 'not real' about this job. You'll work hard, but you will be supported where you need it, and you will gain so much more than if you take the easier option.

From a non-work perspective Fish and Pips is a great company to be a part of. They want you to ski and have fun, and they will help where they can - from free rental ski equipment and a few starter lessons if you need them, to staff ski away days and picnics on the hill in the spring sun. Sometimes Holly will even shout you a Genepi after work! The friends you make in 5 months in France will feel as close as if you'd known them 5 years! Just don't make too many life plans for after your winter season, you might find you want to do another one....."