Meet award-winning London-based chef, Raphael Duntoye, who took a leap of faith in 1995 when he swapped his engineering career for the culinary world. With training from the legendary Pierre Koffman at La Tante Claire, Raphael quickly rose through the ranks to become executive sous chef at Sketch and senior sous-chef at Zuma in Knightsbridge, before becoming chef-patron for global restaurant, La Petite Maison.
Raphael's dynamic and innovative cooking style has been featured on numerous cooking shows, where he loves to take food lovers through the Epicurean realms of cooking. His passion for cooking extends beyond the kitchen, and he has received numerous accolades for his work in promoting and mentoring young chefs.
Known for his love of bold flavors and fresh ingredients, Raphael has a unique ability to blend traditional French techniques with contemporary flavors to create signature dishes that are truly unforgettable. From his delectable seafood dishes to his perfectly cooked meats, Raphael's cuisine showcases the very best of French-Mediterranean flavors.