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Daniel Green - Head Chef |
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Daniel Green has been with the The Auberge since 2004 during which time the restaurant has been listed in the Good Food Guide for 3 years running and for the first time in 2007 has been scored in the AA Guide achieving an initial score of two AA rosettes.
Daniel learned his craft at Leith’s and Stephen and Bull’s as well as outside caterer Alison Price but it is his classical French training from Harrods, as well as his artistic flare that forms the basis of his approach to food.
He draws his inspiration from all sources available to him and enjoys nothing more then the challenge of creating new and exciting ways to prepare fresh local produce. With his Classic yet adventurous approach to cooking his menus will offer some old favourites with a clever twist.
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Ben Vispalie - General Manager |
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Having worked in the Channel Islands for over ten years Ben Vispalie took over the management of the Auberge in April 2009.
Ben Brings a wealth of experience to the Restaurant.
His objective is to maintain the Auberge's enviable reputation whilst improving its accessibility. "To run a restaurant with a relaxed atmosphere where one can still enjoy exquisite cuisine at affordable prices". |
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