Meurig’s culinary adventure started back in 2001. After realising that if he had a regret in life, it was not becoming a chef when he left school. His family, friends and Food Industry Studies tutor (Mrs Yapp) all thought he would not only become a chef and pursue this as a career. However, at the age of 16 Meurig had neither the dedication nor commitment that the life of a chef requires.
As a result, Meurig obtained a BTEC National in Business and Finance and began a six-year career as a civil servant for the Treasury. After a further two years working in the City of London as a Senior Payroll Accountant, living and working in Ibiza as a DJ (having the time of his life I might add) and another two years work in Surrey back as a Senior Payroll Accountant, Meurig finally came to the stark realisation it was time to rectify that earlier mistake. He gave up the life of a Senior Payroll Accountant and part time DJ and enrolled at Carshalton Collage to undertake an NVQ (fast track), taking his first step to finally becoming a chef. He passed the NVQ with flying colours, won student of the year in the process and never looked back.
Meurig’s glittering career as a chef has led him to work for some of this country’s finest chefs, restaurateurs and hospitality providers. Most notably two tours (over nine years) working for Rick Stein, Padstow, Cornwall, in his prestigious fine dining Seafood Restaurant. Meurig was Head Chef for Nathan Outlaw, at his first Michelin Starred establishment The Black Pig, Rock, Cornwall. In addition, there were stints in London at The Union Club, Soho and on the Isle of Wight at The George Hotel, Yarmouth. He also spent five years (before his parenting career break) with Sherlock Parties, one of the country’s première private events and hospitality providers. There he produced Michelin Star and Rosette quality food for the great and the good of this fair Isle. Including HRH Queen Elizabeth II no less.
In 2012 Meurig met his soon to be wife, which prompted his move to West Sussex. Following the birth of their two gorgeous children, Meurig took the tough decision to take his foot off the career train to become a stay at home father/freelance chef and has, between changing nappies, worked freelance in and around some of West Sussex’s fine gastro pubs.
After the storming success of his first pop up restaurant (with the help of his amazing wife Melanie and team), the husband and wife duo have decided to launch their very own private dining/events company, Le Chic Kitchen.