Antoine Bouquerel

After Antoine left his Catering & Hospitality School in the Loire Valley in Blois (France), he went to work for one of the most prestigious Restaurant in Paris, L’Ambroisie with Bernard Pacaud (Head Chef of 3 Michelin stars for 29 years). Antoine learnt everything alongside Bernard Pacaud and Monsieur Pierre (his Restaurant Manager) about the French gastronomy.

Then after three years at L’Ambroisie, he went to London to work for another Michelin Star Chef, Pierre Gagnaire at the Sketch in Mayfair, London. Here, Antoine learnt about many foods from different cultures and counties.

After his experience in London, Antoine moved to Northern Ireland to work at Galgorm Resort & Spa in Ballymena where he had his first experience as Restaurant Manager for three years.

A few years later he had decided to move to Helmsley to The Feversham Arms Hotel & Spa as Restaurant Manager and finally joined The Black Swan Hotel three years later.

Antoine is very proud to be part of The Black Swan and to be part of the Management Team, which consists of 17 different nationalities throughout the hotel.

Out of work, Antoine likes to play squash, tennis, badminton. One of his favourite pastimes is cooking and spending time with his “Yorkshire” friends & family.