A stalwart in the Brighton restaurant scene, Sam Metcalfe and Ollie Couillaud have been delivering fine classical dishes for Brighton and its visitors for some years now.
Located at the very prestigious 1 Paston Place in Kemptown, this relaxed neighbourhood bistro boasts style and Michelin rated cuisine in an area of Brighton which is becoming a hotspot for culinary talent.
A family-owned and family run restaurant, Sam’s is located between Brighton Pier and the Marina, just a step back from the seafront.
Serving creative British dishes from a daily changing menu and an evolving seasonal menu,; Sam, Ollie and their talented team prepare refreshing dishes with the finest seasonal ingredients – locally sourced where possible.
Chef Ollie along with Dan, will be mentoring the four young Brighton chefs in what looks to be an exciting culinary delight.
Here's a little bit about Ollie Couillaud.
Ollie Couillaud was born in Poitiers, France, in 1971. He studied at the Maison de la Formation in Poitiers, then took his Baccalaureate de Cuisine in 1988. His first cooking job, as an apprentice, was at Le Cheval Blanc in Vouillé, a family restaurant – both his mother and aunt worked there for more than 30 years and Ollie spent most of his childhood there.
Ollie moved to Canada from France in late 1988, working at Chateau Lake Louise in Alberta as Chef de Partie. He then moved to London in 1992, and his first position was as Chef de Partie with Philip Howard at The Square (then one Michelin star) from 1992-1993. He then joined Eric Chavot at Interlude de Chavot (one Michelin star) as Chef de Partie from 1993-1994, and then to Chez Bruce (one Michelin star) in Wandsworth, London, with chef Bruce Poole, as Sous Chef from 1994-1998. Staying within that prestigious restaurant group, Ollie moved back to The Square in 1998 as Sous Chef when the restaurant acquired its 2nd Michelin star, and remained with Philip Howard for a further two years. His first Head Chef role beckoned with the same company when they launched La Trompette in Chiswick, west London, in 2001, where Ollie remained until 2005.
In late 2005, Ollie joined The Dorchester Hotel in Park Lane to become Head Chef at The Grill for just over a year. Subsequently, he moved to join Tom Aikens as Head Chef for the launch of Tom’s Kitchen in Chelsea, London, in 2006. After a year, he shifted back to Park Lane to launch Bord’eaux in the Grosvenor House Hotel, where he was Chef de Cuisine from 2007-2010.
Ollie then decided to launch himself as a chef consultant, starting with The Hansom Cab in Kensington, a pub that was restored by Piers Morgan and investors, in November 2010. In addition, Ollie collaborated with some restaurateurs in Poland to open Butchery & Wine in Warsaw in March 2011. He also worked with Giant Robot, the group that owns prestigious private membership clubs such as Milk & Honey and the East Rooms – he assisted with fine-tuning menu concepts and staff training. Enjoying the consultancy aspect to his career, Ollie then launched his own business – Sunshine Food Concepts – in early 2010, providing private chefs for dinners, cookery classes and tutored wine tastings.
In summer 2011, Ollie then collaborated with restaurateur/investor Akbar Ashurov to plan the launch of The Lawn Bistro, which opened in Wimbledon Village in September 2011. In late April 2012, they will also launch The Lawn Bakery, also in Wimbledon Village. As Head Chef, Ollie oversees both businesses.
In summer 2014, Ollie joined Sam’s Of Brighton as a chef/co-owner in Brighton. Together they are planning to work on new projects and open new ventures in Brighton in the coming year….
Ollie has one child, and lives in Tooting, south London. His personal interests range from outdoors sports and squash to music, film, wine and fine ales.