The Path To Briovella

I’m James, the Head Chef at Briovella, where I bring together years of culinary experience, creativity, and passion for food. Over the course of my career, I’ve had the privilege of working alongside some of the world’s most celebrated Michelin-starred chefs, including Philip Britten, Raymond Blanc, and Luke Selby.

For three years, I was taught one-on-one by Philip Britten, an award-winning Michelin-starred chef. His mentorship shaped not only my technical skills but also my philosophy in the kitchen—where discipline, innovation, and respect for ingredients go hand in hand.

My love for cooking knows no boundaries. I draw inspiration from cuisines across the globe, always eager to explore new flavors and techniques. That said, my heart belongs to French cuisine, with its elegance, precision, and timeless artistry.

I created Briovella to showcase the very best pastries and artisan goods from around the world. For me, it’s more than baking—it’s about sharing the joy of quality produce and honoring the legacy of what has been taught to me by my peers and mentors.

At Briovella, my goal is to bring exceptional pastries and artisan goods directly to people’s homes—delivering bakery experiences that celebrate tradition while embracing creativity, and making every order something to remember.