John-Paul De Ronne

Over most of the last 30 years, multi-award-winning Chef, Jean-Paul has been working within the catering industry here, within the south west of England.

Gaining knowledge and skills on a wide range of styles and levels of cooking he has become known for food created with a strong passion to ensure his guests enjoy some a truly amazing dining experience.

His career includes working for Master Chef winner Mat Follas at the acclaimed Wild Garlic, as Head Chef at the renowned Anchor Inn at Seatown in Dorset where he helped it achieve several prestigious awards including the highly prized English Tourism Pub of the year and Head Chief at The Prince of Wales, Ham Hill Country Park.

Jean-Paul’s passion extends beyond the stove and he regularly writes articles, creates cooking videos and podcast and can be found at food festivals and events giving live cooking demonstrations in Somerset and Dorset.

One field of cooking that Jean-Paul has always had a keen love for is wood fire.  The idea of cooking in the elements with charcoal, wood and flames – taking to locally sourced meats, fish and vegetables and creating dishes inspired by authentic street food merchants from around the world. He is hoping to embark on his own business based around this particular passion later this year, so be on the look for out for Woodsmoke Kitchen.

Jean-Pail is really excited to be back at The Prince of Wales joining back up with Mike, Nicki and the rest of the team during the supper season creating special evenings of food and entertainment, cooking wood fired international dishes and demonstrating the process live on stage.