Christophe Vigie
SOUS CHEF | PASTRY SPECIALIST | PLANT-BASED & SUSTAINABLE CUISINE
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About
Michelin-trained Chef with over 30 years of international experience across 4- and 5-star hotels, award-winning restaurants, artisan bakeries, private banqueting, and independent hospitality businesses. Former business owner for 15 years, operating an artisan bakery, pâtisserie, and plant-based restaurant. Strong expertise in pastry, sustainable cuisine, and menu development with a passion for locally sourced, nutritious, and inclusive food.
Known for calm leadership, high standards, and building strong, motivated kitchen teams.
Experience
Owner / Head Chef at Cradle (2017-01 – Present)
- Led plant-based restaurant and bakery operations
- Designed seasonal, sustainable menus
- Managed kitchen team, training, and production
- Built strong local reputation for quality and innovation
Owner / Pâtissier at Aux Deux Epis (2010-01 – 2015-12)
- Ran artisan bakery and pâtisserie business
- Full production of breads, viennoiserie, pastries
- Managed staff, operations, and customer experience
Head Chef at Lodge Hotel
Sous Chef at La Villa Marie
Head Chef at Alpine Sherpa
Pastry Chef at Hotel Belvédère
Sous Chef at Regina Hotel
Junior Sous Chef at Bovey Castle
Sous Chef at Mediterranean Hotel
Head Pastry Chef at Maison Novelli
Sous Chef (Pastry) at Celebrity Cruise Lines
Chef de Partie at InterContinental Hotel
Education
Michelin-Star Kitchen Training in Culinary
French Culinary Education in Culinary
Level 2 Food Safety in Catering in Food Safety
Chocolate Training in Pastry – Westminster College
Advanced Pastry in Pastry – Chez Nico, London
