Our Staff

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 best gastronomic restaurants and hotels in the world. Our amazing chef team for 2019/20 is summarised below;

Niels Van Oers – Belgium

Niels van Oers heads up the Marmotte Mountain chef team for winter ski season 2019/20 as he returns for his 3rd winter in Chamonix Mont-Blanc.

Niels’ culinary career began early on, inspired by his parents and their love and respect for quality and tradition. After graduating from one of the best culinary schools in Europe, Niels sought opportunities to further develop his own creativity. After already having a bit of experience in his native Belgium, including a few Michelin star restaurants, Niels left Belgium to work full time in the North of Italy in the highly acclaimed 1 Michelin star restaurant called Il Sole di Ranco.

Niels’ then felt the need to travel the world in order to continue his expanding culinary career. His working travels brought him to countries like United Arab Emirates, Antigua, Ireland and France. During this period, Niels’ worked in some of the best hotels in the world including Burj Al Arab, Adare Manor and Jumeirah at Etihad Towers, where in the latter under his helm Niels’ gained 14 awards and was regarded as one of the best young chefs in Abu Dhabi 2015.

Niels’ at the Time Out Magazine Food Awards

Max Pringle – UK

This will be Max’s fifth season with Marmotte Mountain and since arriving all those years ago, Max has fallen in love with the Chamonix Valley and his life in the mountains.

Swapping the green countryside of Somerset for the majestic peaks of Mont Blanc, returning to the UK just for stints at his old friend and mentor Sasha Matkevich’s restaurant The Green in Sherborne, Dorset. Previous to Marmotte Mountain Max was head chef for three years at the award winning Devonshire Arms Hotel in Long Sutton Somerset.

Max is particularly passionate about foraging for wild produce which is where he takes much of his inspiration to write creative and seasonal menus.

Max is a very popular member of staff with peers and guests alike and he continues to build a very loyal and appreciative following. We very much look forward to having Max back as part of the Marmotte Mountain team for winter 2019/20.

James Fielding – Australia

James first experience in the kitchen was at the age of 13 as a kitchen hand part time while attending school. It was here where James first developed a keen interest in food. James quickly learnt that a clear dish area presented him with an opportunity to be involved with the food. This was highly motivating and set the pace for kitchen life for many years to come.

After completing his apprenticeship under renown south coast chef Josh Tyler, James gained a fundamental foundation, along with a strong passion for ingredients and a hunger to develop further.

James now felt the calling to travel and to dive deeper into cooking with a desire to discover new methods and ideas. Coupled with his love for the mountains, the first stop for James was Whistler Canada and the Barefoot Bistro, James then moved back to Australia and spent an invaluable year in the Sydney Opera House at the then 3 hat restaurant Guillaume at Bennelong. Keen to explore further, once again James felt the calling of the mountains but this time he headed to Japan and worked in a very small team at the 1 Michelin star restaurant KAMIMURA.

Since then, James has spent the past 5 years doing winter seasons as a part of the world class Marmotte Mountain team combined with his summers cooking/crewing on various private sailing boats and super yachts in the Mediterranean.

James on his 1 dish a day on a wooden boat challenge.

Michael Carey – Australia

Michael Carey is joining the Marmotte Mountain team for his first winter season abroad, flying in from his native city of Canberra, Australia.

Michael brings with him 12 years of experience from some of the most acclaimed restaurants in Australia’s capital, from fine dining to casual eateries and cafes. Micheal is absolutely crazy about food and he has dedicated his entire life to being a chef. He thrives on knowledge and a love to learn.

In 2014, Michael also completed a Patisserie course due to a love affair with all things sweet. He shares an enormous passion for food which he is more than happy to share with his peers and guests alike.

Growing up with his father being a horticulturist, Michael fell in love with nature and all things living. His mother is an exceptional artist who taught him how to express himself through art. Both being major influences in respect to choosing great local produce and presenting food as works of art.

Cooking is a complete passion for Michael. He enjoys sticking to the seasons and utilising the best ingredients around him at any given time.

Michael comes to Chamonix with a highly acclaimed background. He has previously been shortlisted in the prestigious Nationwide Australian Young Chef of the Year Award and he was also invited to compete in the global S.Pellegrino Young Chef of the Year competition

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