To understand Claude Bosi, you must first understand his earliest influence - the French city of his birth, Lyon. In a country passionate about its produce and cuisine, Lyon is hailed as the food capital. This is a city where food is the very essence of its culture; a city without compromise where its people are the toughest food critics.
His parents owned a successful restaurant in the city and Claude grew up immersed in a world of produce, seasonality and the disciplines of a professional kitchen.
He went straight from school to catering college and then onto his apprenticeship.
His career took him to Paris for the next four years, where he trained under some of the most influential Chefs of our time - Michel Rostang, Alain Passard and Alain Ducasse.
Still at just 25 years old Claude wanted to improve his English, and so planned a year in the UK.
He became Sous Chef at Overton Grange in rural in Shropshire. One year later he became Head Chef, and earned himself his first Michelin star shortly after.
In 2000, an opportunity arose to purchase a site in the neighbouring market town of Ludlow. This was opened as Hibiscus.
Once again he achieved one Michelin star within the first year of opening – and the second shortly after in 2003.
Always striving for a new challenge, Claude moved Hibiscus to its current position in central London, where it continues to be recognized for Claude’s passion for flavours, simplicity and elegance.