We always pride ourselves on putting together a fantastic and happy team year on year. It is this team that make your holiday and that bring guests back to F&P time and time again.
After 7 years in the Alps Philippa (the 'Pips') is now based full time in the UK. When not being run ragged by her two small children Ned and Clemmie she can be found at her desk in sunny Salcombe, Devon holding the purse strings! Having stepped back from the day to day running of the business in the Alps, Philippa now governs all things financial and leads on the business planning. This winter she hopes to spend more time in the Alps both for work and pleasure – including the annual F&P family holiday – what better way to check the standards of our holidays than have a Director and all her extended family descend on a email@example.com
Director, Les Allues & Alderney
Holly - the 'Fish' spends the winter in Meribel running the resorts and looking after guests with Clare and the rest of the team. Holly thrives on working alongside a great team, meeting the guests, being out in the mountains and enjoying the superb food produced by the F&P chefs year on year. Holly's summers are spent running her second business The Georgian House - a successful restaurant, pub and hotel on Alderney in the Channel Islands. Look out for Holly on the slopes around Meribel and Val d'Isere and expect to see her for a canapé or two during your stay with Fish & Pips, she does need to make sure they're to the right standard after firstname.lastname@example.org
HR and Operations Manager
Now living year round in Meribel and in to her 5th winter at F&P, Clare looks after the teams in Meribel and Val d'Isere, ensuring guests all have lovely holidays with us and taking care of the chalets. In the summer she works with Holly and Philippa getting things ready for the coming season and dealing with all things related to our operations here in France. She is excited about getting stuck in to her fifth winter with F&P, working with a great team yet again, and looking after lots of repeat and some new email@example.com
F&P Sales and Pre-holiday care, Surrey
Having spent several seasons in the Alps Hils has decided to lay her roots in Surrey, where she is based at The Abinger Cookery School, an exciting new partnership for F&P and also home to our new HQ. This is her first year with the F&P team and she will be busy selling holidays and answering any queries you have about our lovely chalets additionally Hils will be assisting you with all of your pre holiday care bookings. When Hils isn't busy selling F&P holidays she is sampling some of the brilliant food that is cooked daily at The Abinger Cookery School, this is a perk of the job we know she loves!
Resort Manager, Meribel
Having completed another summer season in Bermuda I am looking forward to returning to Meribel Village, a place that feels a little bit more like home every year. However this time I will be assisting Clare in the day to day operations within resort. I can not wait to get back out there, with old and new friends and guests alike. I look forward to seeing you all there.
A few days after coming back from last season I knew I wanted to go back. The opportunity to work in a town with some of the best skiing in the world and to cook my own menu was too much to resist. I have always cooked from an early age (to escape lasagna for several nights of the week), my cooking career followed on to completing a 3 Year Chef’s diploma and getting experience in a variety of places. The last few years I have been avoiding a city job like the plague and have done a range of things from running my own farmers market business, to travelling across Southeast Asia, and working in Fine dining establishments. I am really looking forward to my second season at F&P cooking for lots of returning guests and new ones too!
I've been working in a large luxury hotel in Bermuda this summer, which has been a big change from my domestic kitchen in the Chalet Corblettes last year! I've had a chance to work with chefs from every continent, and I'm intending to put some of these ideas into my menus for the coming winter. I'm excited about getting back to Meribel Village, not least for the LDV and the best bakery in France. See you there!
I have just finished a maths degree at the University of York, and having spent 3 years catering for house mates and house mates' mates, I thought I would persevere a long standing passion for cooking. Before university I worked in a Michelin Bib Gourmand establishment, working hard to take on more and more responsibility. Since leaving I have been continuing to learn about food and practice my craft. I am passionate about nearly all aspects of cooking, taking inspiration from my previous experience, as well as the great chefs of the world. I spend most of my money on cook books from some of the best restaurants in the world, constantly aspiring towards similar levels of creativity and success. I have skied before, but this will be my first full season. Despite my complete lack of elegance on the slopes, I am looking forward to the skiing just as much as the cooking.
I have been working in central London for the last five years, most recently with the Saltyard group, famed for its eclectic modern take on Italian and Spanish tapas, wines and charcuterie. Here we use the best, freshest and most seasonal ingredients available within seasons. In between work I privately cater for weddings and banquets. A lover of offal and nose to tail, all things hog, smoked and cheese, I do also enjoy vegetables that have crisp and delicate flavours. I do rest after all this hard work! I've just come back from Spain and Portugal, surfing all the way up from the south coast to the famed San Sebastián, and now I'm looking forward to get on those slopes.
I've been working as a head chef with Whiting and Hammond in Kent since the winter 12/13 season. It was my first winter out after 5 seasons in the Three Valleys and I really missed it! So having decided to do "one more" season I couldn't be more excited to return to Fish and Pips in Meribel Village and join their team of passionate foodies.
Fish and Pips have provided me with the wonderful opportunity to combine the two greatest passions of my life; cooking and skiing. I have just completed a three year apprenticeship at the Michelin star hotel, Northcote Manor, under internationally renowned chefs, Nigel Haworth and Lisa Allen. With the experience I have gained from working with these two catering powerhouses, I cannot wait to design a menu that brings Michelin quality to the chalets. For me, skiing has been a love affair from the age of thirteen and has been the source of many fond memories for me and my family and from what I've heard about the skiing in Meribel i am sure to make many more. This leaves me with an unfortunate conundrum, which am I more excited for, the food or the skiing.
After working a season in Meribel, I have always wanted to return to work another. Finally after 5 years I have this opportunity again thanks to Fish and Pips. I love the outdoors and everything connected with it, and always try to spend as much time outside and in the wilds. I also love to travel, and am currently writing this from a hostel in Budapest. Me and my girlfriend are currently mid way through canoeing the entire length of the Danube, from the Black forest in Germany to the Black sea in Romania, a total of 2880km. So after finishing our trip we will both be heading out to Meribel to work for Fish and Pips. We are both very excited about getting back onto the slopes and being in the beautiful French Alps. It will certainly be a change from canoeing and camping on the Danube.
Chalet Host, Meribel
This season it's time for a change, I'm leaving behind the office job in the Big Smoke to take a different direction with a new life in the Alps! This will be my first time in Meribel and working a season as a Chalet Host. I'm really excited to get stuck in with the fabulous F&P team and welcome the guests in to my chalet. Fresh out of my tropical travels to Central America I'm looking forward to heading to the snowy slopes to brush up on my skiing and I'm preparing myself for some bruising whilst giving snowboarding a go too!
Chalet Host, Meribel
After spending 3 months canoeing the length of the second largest river in Europe for charity, wild camping on river beaches and exploring 10 countries from Germany to the Black Sea, I am super excited at the idea of spending the winter in Meribel. What an awesome way of combining my love of food, snowboarding and meeting new people! After leaving the exec job of 5 years in Bristol far behind, this could be the start of many more seasons in Meribel Village!
Chalet Host, Meribel
Having just finished studying English at Oxford University now is the perfect time for me to do a winter season. I am looking forward to meeting all the F&P guests and working with a brilliant team. With my family I’ve been lucky enough to spend a week every year somewhere in the French Alps (occasionally pushing the boat out and springing for Switzerland). Les Trois Vallées is my absolute favourite ski area and I’m looking forward to exploring it on a daily basis this year.
Chalet Host, Meribel
I’m not supposed to be here but I couldn’t resist - I simply HAD to work another season with Fish & Pips! I have spent the last six months on two wheels cycling along the Silk Road, across deserts in heat that your chef could cook with, over mountain passes higher than any chairlift in the Alps and I’ve eaten lots of weird and wonderful (and sometimes not so wonderful!) food on my way to China where I thought I would be spending winter. However, after dreaming for seven consecutive nights about powder days, confit de canard, memories of a crazy Christmas with the Santons guests and laughing continuously for five months there was no other option than to get myself back in an Alpine chalet where I belong! I cannot wait to meet you and slide down some fresh white slopes this season!
Chalet Host, Meribel
Having graduated in 2011 from the University of Bath and headed straight to London to pursue a career in brand management for a cosmetic company, I have decided that now is the perfect opportunity to have a break from corporate life and fulfill my dream of waking up to the mountains every day. With skiing being a huge passion of mine since I was little (my Dad has always hated the sunshine and loved the snow,) I am very excited to put in some quality time on the slopes, work for a great team, meet new people and have fun along the way!
Val d'Isere Resort Manager
This will be my 6th season working in Val d'Isère having come to calling it almost home! I first did a season here when I finished university in 2006, ventured to Meribel for a season, went travelling for 18 months, followed by two more seasons in Val. I then decided to try and settle and moved to London for almost two years but the city life just didn't cut it for me so I find myself back here for my 7th season surrounding myself with everything snow related. What more could you want from life than working in the mountains and getting to ski every day with your friends. Here's to another great season with the Fish and Pips team!!
Chalet Host, Val d'Isère
Having just graduated from the University of Birmingham, I am trying to delay reality for as long as possible. So, I thought it was time that I fulfilled a lifelong dream of living in the alps for a season, whilst at the same time giving my parents an excuse to visit me at every opportunity they can (lucky me). An avid skier and ‘foody’ I thought of no better place to do this other than Fish and Pips. Having spent the past 19 years or so ‘mastering’ the slopes on a pair of skis I am excited and also slightly apprehensive about having a constantly bruised bum whilst attempting to do the same on a snowboard. To me, Val d’Isère is a resort which I instantly fell in love with after spending a week's uni trip there. Although it will be a slightly different experience I am very excited to make Val d’Isère my home this season, along with the rest of the Fish and Pips team
Chef, Val d'Isere
Having spent the last couple of years training as a Chef at perhaps the most famous of all hotel chains I have just left their flagship hotel on Park Lane, London to depart on my next culinary adventure and cannot wait to spend this season as a Chalet Chef with the Fish & Pips team in Val d’Isere. My passion for matching tastes, colours and textures has led me to put together an exciting and delicious menu and I cannot wait to get to the snowy peaks and share my enthusiasm for food, fun and fine dining!
Chalet Host, Val d'Isere
After two years living in London, without so much of a glimpse of a snowy mountain, I’m itching to get back on the slopes. I’ve been on a few University ski trips and plenty of family holidays but this will be my first season working as a Chalet Host. I’m really pleased to be doing it as part of the Fish & Pips team! I grew up in the small island of Jersey (allegedly the warmest place in the British Isles) but with a Scottish mum and an Icelandic Dad I’m hoping I’ve got enough northern blood to keep me warm on those chilly mornings when I’m on breakfast duty in the chalet! I sing in a band in London so I’ll no doubt be trying to find ways to squeeze a bit of musical fun during the season. Karaoke anyone? … I also run a monthly supper club with a friend of mine which has been a great way of meeting new people in the area and we’ve definitely learnt a lot about what makes a good (and bad!) dinner party. I’m really looking forward to getting out to Val d’isere but slightly terrified about the prospect of fitting my life into one suitcase – whilst I have many useful skills, light packing is not one of them!