THE TEAM

Phil and Martin have known each other for many years as a result of numerous conversations while skiing. Phil’s 30 years as a multi award winning chef in London and Martin’s intimate knowledge of Montalbert, its clientele and the surrounding area creates a formidable union. 

Philip Howard

During his 25 years as chef/owner of The Square in London Phil and the restaurant won many awards – including holding two Michelin stars for 17 years. After its sale in March 2016, Phil opened his latest venture, Elystan Street, which has quickly established itself as one of London’s top restaurants – earning a Michelin star in its first year.
Phil’s cooking has received long-standing critical acclaim. It is highly seasonal cooking using only the finest ingredients and delivers its pleasure through harmony of flavour rather than innovation or technical wizardry.
This philosophy is very much centre stage at Union where the focus is on delivering simple, delicious and soul-nourishing food.

Martin CUCHET

Martin’s professional life has been very much based in the mountains – despite starting life in Marseille. His passion for skiing took him to the top of the game – coaching the Europa Cup French team.

His ski shop in Montalbert is well known for the excellence of his ski technicians, the quality of the equipment and the friendly, passionate and informed service. 

THE TEAM

Phil and Martin have known each other for many years as a result of numerous conversations while skiing. Phil’s 30 years as a multi award winning chef in London and Martin’s intimate knowledge of Montalbert, its clientele and the surrounding area creates a formidable union.

Philip Howard

During his 25 years as chef/owner of The Square in London Phil and the restaurant won many awards – including holding two Michelin stars for 17 years. After its sale in March 2016, Phil opened his latest venture, Elystan Street, which has quickly established itself as one of London’s top restaurants – earning a Michelin star in its first year.
Phil’s cooking has received long-standing critical acclaim. It is highly seasonal cooking using only the finest ingredients and delivers its pleasure through harmony of flavour rather than innovation or technical wizardry.
This philosophy is very much centre stage at Union where the focus is on delivering simple, delicious and soul-nourishing food.

Martin CUCHET

Martin’s professional life has been very much based in the mountains – despite starting life in Marseille. His passion for skiing took him to the top of the game – coaching the Europa Cup French team.

His ski shop in Montalbert is well known for the excellence of his ski technicians, the quality of the equipment and the friendly, passionate and informed service.

DIDIER CATELLO

GENERAL MANAGER

Didier joins us from his position of Head Sommelier at Medlar in London. He will uphold the strong wine offering at UNION set in place by Sylvain over the last 3 years. He’s a pro through and through and will ensure you leave UNION having had a wonderful time.

GRAHAM LONG

HEAD CHEF

Graham’s CV is as long as it is impressive. He’s spent the best part of 20 years cooking at the very highest level and we at UNION are all the luckier for him fancying a winter in the mountains. Graham helped Phil open Elystan Street and they have worked together on many other offsite events over the years.

SAM FIDDIAN GREEN

CHEF

Sam is fresh from a stint cooking at Paul Cunningham’s 2 Michelin starred restaurant Henne in Denmark. Prior to that he worked at The Harwood Arms – the only London pub to hold a Michelin star. Sam is keen to enjoy a winter in the Alps and to support Graham in cooking some wholesome, delicious and seasonal mountain food.