graham Mairs

Widely regarded as one of the world’s most innovative chefs, Graham’s illustrious career spans over three decades at the forefront of culinary excellence.

He received his formal training at the prestigious École Lenôtre in Paris, under the guidance of some of France’s most celebrated Meilleurs Ouvriers de France (Best Craftsmen of France).

Throughout his career, Graham has worked alongside an impressive roster of world-renowned, Michelin 3-star chefs, including Paul Bocuse (Lyon), Roger Vergé (Mougins), Louis Outhier (Cannes), Michel Guérard (Eugénie-les-Bains), Pierre Hermé, Raymond Blanc, Claire Clark (MOBG), and Nicolas Boussin (MOF).

He spent eight years in London honing his skills at iconic establishments such as Browns Hotel, the 90 Park Lane Restaurant at Grosvenor House, and the 5-star Bath Spa Hotel, which was awarded “Caterer Hotel of the Year” under the mentorship of Raymond Blanc and Richard Tonks (former Head Chef, Roux Brothers’ Le Gavroche).

After mastering his craft at the highest levels, Graham went on to open his own restaurant, earning numerous accolades—including the coveted Michelin star.

A former member of the Great Britain Culinary Team, he has competed in the Culinary Olympics and claimed an extraordinary 54 gold medals in international competitions. He achieved Michelin star recognition at just 34 years old.

Renowned for his boundary-pushing culinary philosophy, Graham developed the groundbreaking C#D Theory—a connective formula for creative innovation in cuisine. He is also a master pâtissier, fusing his Michelin-level savory expertise with patisserie techniques to craft extraordinary taste experiences that blend artistry with flavor.

His innovative charismatic personality has enabled him to forge world partnerships through my organisations leading as an Ambassador for their brands.

Graham was selected for the prestigious MCA (MOFGB) Pastry Award. He also appeared on the very 1st inaugural season of BBC’s Great British Bake Off: Crème de la Crème, further showcasing his extraordinary talent on a national stage.

Award-winning, Michelin-starred chef with over 30 years of international experience at the pinnacle of fine dining. Trained at the prestigious École Lenôtre in Paris under France’s Meilleurs Ouvriers de France, Graham has worked alongside some of the world’s most iconic culinary figures including Paul Bocuse, Pierre Hermé, and Raymond Blanc.

A pioneer in modern gastronomy and patisserie, Graham is the creator of C#D Theory—a unique philosophy that fuses creativity with culinary science. Passionate about nurturing talent, he is also a global mentor, educator, and industry advocate, known for his charismatic presence and commitment to inspiring the next generation of chefs.

KEY ACHIEVEMENTS

⭐ Achieved Michelin Star status at age 34

🏆 Winner of 54 International Culinary Gold Medals

🇬🇧 Represented Team GB at the Culinary Olympics

🎓 Trained at École Lenôtre, Paris

🎥 Featured on BBC’s GBBO: Crème de la Crème

🥐 First retail chef selected to compete for the prestigious MCA (MOFGB) Pastry Award

🍴 Creator of C#D Theory—formula for creative food innovation

🌍 Speaker, consultant, and ambassador for global food education and development

EXPERIENCE

Founder & Executive Chef
Self-Owned Michelin-Starred Restaurant
Location | Dates

Led culinary direction, receiving multiple industry accolades including a Michelin star

Developed signature tasting menus blending classic French technique with modern innovation

Mentored over 30 junior chefs, many of whom have gone on to senior industry roles

Senior Chef Roles – Various Iconic Restaurants
London & UK | Dates

Browns Hotel, London

90 Park Lane @ Grosvenor House

5* Bath Spa Hotel (Caterer Hotel of the Year)

Worked under the mentorship of Raymond Blanc and Richard Tonks (Roux Brothers' Le Gavroche)

Culinary Consultant & Educator (Freelance)
Global | Ongoing

Provides strategic consultancy to hotels, restaurants, and culinary schools

Regular guest speaker at food summits, expos, and industry think tanks

Runs masterclasses in advanced patisserie, creative concept development, and kitchen leadership

TRAINING & MENTORSHIP

École Lenôtre, Paris
Advanced Culinary & Patisserie Training | Mentored by Meilleurs Ouvriers de France

Mentored By:
Paul Bocuse, Roger Vergé, Louis Outhier, Michel Guérard, Pierre Hermé, Raymond Blanc, Claire Clark (MOBG), Nicolas Boussin (MOF)

MEDIA & COMPETITIONS

Featured Chef, BBC’s Great British Bake Off: Crème de la Crème

Competitor, MCA (MOFGB) Pastry Awards (First ever retail chef selected)

Culinary Olympics (Team GB) – Multiple Gold Medals

International Culinary Jury Member and Competition Judge

PHILOSOPHY & VISION

“As a globally influential chef, I am committed to shaping the future of food. Through teaching, mentoring, and leading by example, I strive to elevate the culinary profession and inspire young people to see it as a world-class career. My mission is to give back to the industry that has given me so much—and to ensure its future is brighter, more creative, and more inclusive.”

SKILLS

Fine Dining Menu Development

French Classical & Modern Techniques

Artisan Patisserie & Dessert Creation

Culinary Innovation (C#D Theory)

Team Leadership & Mentorship

Public Speaking & Food Education

Global Event Catering & Judging

Cross-Cultural Collaboration

Ambassador -Les vergers Boiron

Ambassador - Doable Innovation

Ambassador -Mexipan (Latin American organisation in Mexico)

Ambassador -World Chocolate Maters 

University of Ulster - Innovator Speaker for Food

Patisserie Diploma – L’Ecole Françoise Gastronomique de Diploma - 

L’Ecole Françoise Gastronomique de Formation et de Perfectionnement Le Nôtre