Christophe Vigie

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.

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

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