Today Auberge du Lac say goodbye to Phil Thompson, their renowned and tireless Executive Chef who is moving on and starting up his own restaurant.
We wish him every success with the new venture. There are really no words to show our appreciation for his dedication, hard work and enthusiasm over the last 11 years as he transformed Auberge du Lac into one of the finest restaurants in the area and was rewarded with a much coveted Michelin Star in 2009.
Phil Thompson was born on July 7th 1978 in Dagenham, Essex. Always intrigued by the kitchen and supported by a family of “foodies” Phil started his career in 1996 as commis chef at The Lanesborough in Hyde Park. This 5 star diamond hotel, as it was then, was to be where Phil had his first experience of working in a Michelin Star and 3 AA Rosette kitchen.Two years later he moved to the Orrery in Marylebone as a demi chef de partie and was later promoted to chef de partie. In his 18 months there, Phil witnessed and contributed to the team's first Michelin Star. In 1999, Phil went to work for yet another five star establishment and was part of the opening team at St Martin's Lane Hotel, as a chef de partie. Keen to experience as many kitchens as possible, the new millennium saw Phil move again, this time to L'Escargot's Picasso Room. In his two and a half years there he was promoted from chef de partie to junior sous chef, and again, had the opportunity to be part of an outstanding culinary team. During this time The Picasso Room was awarded a Michelin Star and three AA Rosettes.
Finally, Phil joined Auberge du Lac in 2002, as Sous Chef. Promoted to Head Chef at Auberge du Lac almost immediately, he has provided an outstanding contribution to the success of the Auberge du Lac and was further promoted to Executive Chef in 2007; a new role to oversee the kitchens and menus for Auberge du Lac, Brocket Hall and Brocket Hall Golf Club. Since arriving at Auberge, Phil has increased their rating in “The Good Food Guide” from 4/10 to 6/10, has achieved another AA Rosette bringing the restaurant’s total to three, and in 2009 was awarded a much coveted Michelin Star.
Phil is insistent on being hands on and successfully perfects the art of combining the best traditions of French cooking with his own, essentially English background. An inspired chef whose career is in the ascendance, he has a very simple philosophy: “I have a passion for what I do and enjoy working with the finest produce England has to offer. I find mentoring and teaching other aspiring chefs as rewarding as I find cooking for people who enjoy and appreciate good quality food.”
Phil’s other interests include rugby and he is an avid Wasps fan. He also follows football where he worships only one team, Dagenham and Redbridge, and he enjoys partaking in a huge amount of charity work. In 2010 Phil ran the London Marathon for the Willow Foundation, in an impressive time of 5 hours 26 minutes, and more recently held a well received event for Help for Heroes.
We celebrate Phil's era at Auberge du Lac and Brocket Hall as he leaves us to pursue his dream of running his own restaurant in St Albans, having made more than a mark on the history of this historic estate.
Cheers Phil - you'll be a huge success as always!
You can follow Phil on Twitter: www.twitter.com/PhilThompson78
