La Serre Bistro & Boulangerie has promoted Anne-Laure Morisset Dutel to head chef. Hailing from Brittany, France, she was previously sous chef of the kitchen.
Commenting on her new role, Anne says: “I’m so grateful for my promotion because I’ve worked really hard in my role over the years and went through a lot of struggle to get where I am today. I’m so thankful to be working for a company that truly appreciates my work, my energy and the love I put into my cooking”.
The French national added: “La Serre feels like home – I love it here. Every day I bring passion to the food, kitchen and team, which ultimately I hope our guests feel when they dine with us”.
With a passion born for cooking at an early age, Anne grew up in a family of chefs. She cooked with her mother regularly, watched her grandmother as a catering chef, her grandfather run his own butcher shop, her uncle run his own restaurant, and another head up a bakery. Surrounding by chefs her whole life, Anne knew she wanted to specialise in cookery as a young girl.
Anne went on to study hospitality and culinary arts at the Hotel School Yvon Bourges, before working her way up through the kitchen brigade in leading restaurants including the 3-Star Michelin Restaurant Le Louis XV – Alain Ducasse, 2-Star Michelin Restaurant Joël Robuchon, and Mandarin Oriental’s Restaurant Le Café Calla, among others.
Chef Anne joined the La Serre team as chef de partie in 2018, and worked to climb up the ranks to head chef. In her new role, Anne oversees culinary operations at La Serre Boulangerie, in addition to assisting Executive Chef Karl Kollmitzer in La Serre Bistro. Anne develops dishes, creates new menus, heads up tastings, and looks after the overall management of Boulangerie’s kitchen and outlet.
Lincoln Hospitality’s Group Executive Chef, Brian Voelzing, says: “Anne brings a wealth of experience to the entire La Serre experience. She has been a true leader and a valuable asset to the restaurant, creating menus that bring France to La Serre Boulangerie, launching a successful retail line of gourmet products and leading the team to create great dining experiences for our guests. She’s very deserving of her new role”.
