A native of Provence, Philippe Monti returned home in early 1992 after an eleven year tour working in several of France's finest kitchens, including l'Espérance, Auberge de l'Ill, and Taillevent. Immediately before coming to Crillon le Brave he was sous-chef at Chewton Glen, one of England's most renowned luxury country hotels.
Philippe's good humour, his talents as a teacher and his enthusiasm for sharing the joys of Provençal cuisine make Cooking in Provence a truly special experience.
