Marmotte Mountain Adventure is a small, boutique 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 great 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 13 years spent in the Chamonix Mont-Blanc region. Jon has great passion and enthusiasm for the mountains as well as an excellent knowledge of the Chamonix ski terrain and of the local attractions on offer. He also takes great pride in building long lasting relationships with the very best ski instructors and high mountain guides available within the Chamonix Valley and so is very happy to assist to ensure your stay with Marmotte Mountain is a truly unique and memorable experience.
The entire Marmotte Mountain team are handpicked by Jon. The chefs are all extremely talented and 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
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 team for 2018/19 winter season will be with us shortly.
Niels Van Oers – Belgium
Niels’ culinary career began early on, inspired by his parents and their love and respect for quality and tradition. After graduating from on of the best culinary schools in Europe he 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 during his training, Niels left Belgium to work full time in the North of Italy in the highly accoladed 1 Michelin star restaurant called Il Sole di Ranco .
Niels’ now 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.
This will be Max’s fourth season with Marmotte Mountain and since arriving Max has fallen in love with Argentiere and the Chamonix Valley.
Swapping the green countryside of Somerset for the majestic peaks of Mt 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 as 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 2018/19.
Tom Columbrina – Australia
Coming from Melbourne, Australia, Tom is very excited to be bringing part of the exciting Melbourne food scene to France this winter.
With experience at some of the more renown Melbourne restaurants, as well as heading up research and development sectors, running a foraging business part time and a total of 10 years in the industry, Tom has developed a deep level of understanding about cooking. Tom also enjoys a healthy appreciation for the science involved in cooking as well as the art of the growing great produce and foraging for local ingredients.
With mentors such as Garen Maskal (Kalian Group and earlier Ezard sous chef), Florent Geradin (Ôter), Peter Gunn (Ides), Clinton McIver (Amaru), Tom has been able to develop a style where balance is the key.
Tom highly values the utilisation of every aspect of an ingredient (with zero-minimal wastage). With technique as a driving force and the barriers of cultural distinction in cuisine dissolved; flavour and experience reign supreme.
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