Draft:Herve Deville
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Hervé Deville (born 29 March 1979) is a French Chef. His most well-known position was as Executive Chef at Pierre Gagnaire's highly regarded three-Michelin-starred Mayfair restaurant Sketch for more than seven years.
Early Culinary Journey
[edit]Born in St. Etienne, Chef Hervé Deville's culinary journey was profoundly shaped by his early encounters, particularly with Claude Legras, the celebrated chef of Le Floris in Geneva, Switzerland. Under Chef Legras's guidance, Hervé Deville developed a sensory approach to cooking, which became a cornerstone of his culinary philosophy.
His career gained momentum when he joined the kitchen brigade of Éric Fréchon, a renowned three-Michelin-star chef. Hervé Deville later moved to Dublin, Ireland, where he spent three years as sous-chef at Restaurant Patrick Guilbaud, Ireland's first two-Michelin-star establishment. Following this tenure, he became head chef at Wenge in Luxembourg, a role he held for two years.[1]
Hervé Deville's international reputation caught the attention of a headhunter seeking a chef for Pierre Gagnaire's restaurant in Moscow. However, after a brief meeting, Pierre Gagnaire extended an offer for Hervé Deville to join his London establishment instead. This opportunity resonated deeply with Hervé Deville, who was already familiar with Pierre Gagnaire's legacy, having first worked for him as a teenager in their shared hometown of Saint-Étienne. Decades later, their paths crossed again, culminating in a professional partnership that symbolized the full-circle nature of Hervé Deville's culinary career.[2]
Founding of Hosanna
[edit]In 2019, Hervé Deville took his passion for food beyond the kitchen and founded Hosanna,[3] a business born from his desire to offer honest, high-quality culinary services. Initially focused on seasonal ready meals and specialty produce not readily available online or in supermarkets, Hosanna found its stride during the global pandemic. As restaurants shuttered, Hosanna provided made-to-order fresh meals, bringing fine dining into customers' homes.[4]
As the hospitality industry began to recover, Hervé Deville identified a new need: restaurants struggling with staffing and limited operations. Pivoting the business, he offered production services to restaurants, handling mis en place and delivering it fresh for service. This approach gained momentum through word of mouth, leading to larger collaborations, including events at Royal Ascot and Wembley Stadium.
In just six months, Hosanna expanded from a single rented kitchen and a team of one to its own kitchen with ten staff members, later opening a second kitchen to meet increasing demand. Today, Hosanna is a London-based independent hospitality service provider specializing in restaurant production, bespoke catering, deli bars, and consulting.[5] The company's ethos centres on sourcing the best local ingredients, delivering exceptional service, and adapting to the ever-evolving market, backed by chef Hervé Deville's 25 years of culinary expertise.[6]
References
[edit]- ^ London, Luxury; Lewis, Annie (2024-10-11). "Meet the chef: Hervé Deville of Mistress of Mayfair". Luxury London. Retrieved 2024-11-26.
- ^ "Meet Hervé Deville - Elle & Vire Professionnel". Elle & Vire. Retrieved 2024-11-26.
- ^ "Our Story". Hosanna by Herve Deville. Retrieved 2024-11-26.
- ^ "Food delivery service in London launched by French chef Herve Deville". Complete France. 2021-03-24. Retrieved 2024-11-26.
- ^ Russell, James (2024-08-02). "Chef Hervé Deville joins Mistress of Mayfair as Directeur Culinaire". Hospitality & Catering News. Retrieved 2024-11-26.
- ^ "Our Story". Hosanna by Herve Deville. Retrieved 2024-11-26.