Marmotte Mountain Adventure is a small, independent luxury chalet company that takes pride in being personally involved in the day to day operation of each of its individual chalets.
Experience, attention to detail and personal touches are qualities Marmotte Mountain is renowned for and we take pleasure in creating a unique holiday experience, tailored specifically for you.
Marmotte Mountain is owned and operated by Jonathan Law. Based in Chamonix full-time, Jon is an avid skier and snowboarder with more than ten years spent in the Chamonix Mont-Blanc region. With a great passion and enthusiasm for the mountains, as well as an excellent knowledge of the local terrain, local facilities and access to the very best ski instructors and high mountain guides available within the Chamonix Valley, Jon is happy to assist with ensuring your stay with Marmotte Mountain is a truly memorable experience.
The entire Marmotte Mountain team are handpicked by Jon. The chefs in particular, are all fully qualified with extensive experience in fine dining and 5* restaurant service. Therefore, the quality of food being served on a nightly basis is of an exceptionally high standard and a true highlight to all that stay with us. And for those who would like to enjoy a truly extravagant dining affair, why not put our chefs to the test and try our upgradable gourmet menu package.
Marmotte Mountain Adventure 31 Chemin des Rambles Argentiere Mont Blanc, 74400 France
Marmotte Mountain is owned and run by Jonathan Law. Based in Chamonix on a full-time basis, Jon is an avid skier and snowboarder with more than ten years experience in the Chamonix/Courchevel region. With great passion and enthusiasm for the mountains, as well as excellent knowledge of the local terrain, Jon is happy to assist his guests and his staff on where the best ski conditions can be found considering the current weather and snow conditions.
The Marmotte Mountain team are all hand-picked by Jon and are chosen not only for their extensive professional experience but also for their passion for the mountains. Our chefs are fully qualified and have worked in some of the top fine dining and world class restaurants. Our 2016/17 team includes:
Sam is a young and passionate chef from Australia. He has worked in a variety of restaurants which have specialised in many different cuisines, giving Sam a great balance to his dishes. Cooking for people brings Sam joy, and he tries to transfer that happiness into his food for his guests to enjoy.
Sam started his chef career out in the New South Wales coastal city of Newcastle. After completing his apprenticeship in the finest restaurants in his home town. With the desire and eagerness for greater challenges and more experience, Sam moved to Melbourne where he worked for celebrity Australian chef Raymond Capoldi at the well renowned ‘Hare and Grace’ restaurant. Raymond’s unique approach for creating food opened up a complete new world for Sam as his continued refining his cuisine techniques.
Sam then met another hugely respected Melbourne chef, Dylan Roberts. Sam worked with Dylan at another Melbourne restaurant with a huge reputation called ‘St Jude’s Cellars’ where Dylan was specialising in French cuisine with a touch of asian influence thrown into the mix. Sam then followed Dylan to his next restaurant project, the ‘Claremont Tonic’. This restaurant specialised in ‘Asian Fine Dining’. This new assignment continued to build on Sam’s experience whilst his passion and love for cooking continued to grow.
For the past 3 years, Sam has found a new passion for the mountains. As a result, Sam has spent the past three Australian winter seasons enjoying his new role as head chef of a restaurant in a luxury ski lodge in Thredbo, New South Wales.
Sam is retunrning for his 3rd season with Marmotte Mountain this winter whereby he has personally built his very own loyal Marmotte Mountain client base. We look forward to welcoming Sam back to the Marmotte Mountain team where he can continue to dazzle our lucky guests on a weekly basis.
James is a young, creative and enthusiastic Australian chef from the south east coast of New South Wales. He began his chef training in award winning restaurant ‘Tyler’s Kitchen’, where passion for local and unique ingredients drove him to visit farms and even forage for the best produce. After finishing his apprenticeship, James set out into the world, determined and eager to gain experience and cook the very best food possible. This attitude landed James a job at the award winning ‘Bear Foot Bistro’ in Whistler BC Canada, where he worked his way through the ranks. After James’s time in Canada, he set his sights on the fine dining scene in Sydney. James worked at the ‘Sydney Opera House’ under well known French chef Guillaume Brahimi. In his time with Guillaume, the restaurant was once again awarded 3 hats – the highest rating possible in Australia. James, still eager for more experience then headed off to Japan for his next challenge where he worked under Kamimura Son, a Japanese chef who was awarded a Michelin Star for his fusion of French techniques and local Japanese produce. James was one of only 3 chefs in this restaurant so he gained unrivalled experience in all aspects in delivering exceptional high quality unique dishes.
This summer, James was recruited to work on a private luxury sail boat whereby on the 1st chapter of this journey he had to cook 28 different dishes in 28 days on board – check the following link for more details – James on sail boat.
This will be James’ third season in Chamonix and his 3rd season for Marmotte Mountain. James’ had the pressure of cooking for many repeat clients last year and he stood up to this challenge with great pride and vigour to not only match the high standards set by previous chefs, but often even surpassing expectations. Welcome back Jimmy.
Currrently in discussion with head chef of former ‘one hat’ restaurant ‘Tyler’s Pantry’ in Australia. After running this very successful ‘one hat’ restaurant for many years, Josh has decided to take a breather before moving onto his next main project – check the following link for more details on Josh – Josh on River Cottage.
Jake was born in Sydney, Australia and started his love of cooking from a very young age. At 15 he spent one day of his school week in Commercial Cooking School. He studied Hospitality in his final two years of secondary school which led to him securing an apprenticeship at Café Sydney, an exclusive restaurant in the heart of Sydney overlooking the Opera House and Harbour Bridge.
After completing his apprenticeship he continued working at Café Sydney as Chef de Parti and later as Junior Sous under the guidance of Executive Chef Matt Bates and later James Kidman. This extended employment gave Jake the opportunity to further develop his skills in Australian fine dining cuisine.
In recent years he has worked in chalets in the Australian ski resort of Thredbo and in Sun Peaks, Canada. Twice a year, Jake works as Sous Chef at the ‘Packer’ estate, Ellerston, where International Polo Tournaments are held.
When not in the snow fields or at Ellerston, Jake has a varied schedule working with Executive Chef, Matt Bates for private functions; in hotels such as Shangri-La, Four Points and Quay Grand and also catering for private functions on super yachts sailing from Sydney.
Jake’s broad experience is sure to please the palate of the most discerning diner.