Graham is an award winning chef who has been in the Hotel/Food Retail trade for over 30years working with some of the greatest chefs in the world both in the UK & Europe.
His schooling was conducted at the world famous ‘Ecole Lenotre’ in Paris where he was trained under the supervision of some of France’s ‘Millieur de Françoise’
(Best Craftsman in France) tutors.
He has worked with World Renowned 3* Michelin Chefs such as Paul Bocuse in Lyon, Roger Verge in Mougin, Louis Ouithier in Cannes, Michel Gerard in Eugenie-les-Bains, Pierre Herme, Raymond Blanc, Claire Clark (MOBG) & Nickolas Boussin (MOF).
He also spent 8 years working in London at Browns Hotel, 90 Park Lane Restaurant @ Grosvenor House, 5*Bath Spa Hotel in Bath which won Caty Hotel of the Year with guidance from Raymond Blanc & Richard Tonks (Ex-Head Chef Roux Brothers ‘Le Gavouche’)
He learnt his trade at the top which led to him opening his own restaurant receiving many food accolades including a Michelin* star.
Graham has represented the GB Culinary Team at the Chefs Olympics but more impressively has won many awards for his culinary talents which include 54 Gold Medals in International culinary competitions.
Graham Mairs Patisserie to the power of three
Having spent 16 years in the food manufacturing working extensively across major food producers & has held key lead innovation roles for Kerry Foods, Greencore, Uniq Food Group, Morrisons & Coop.
He was Executive chef for Uniq Desserts Group focused purely on M&S, then moved into retail side as Head Chef & Innovation Chef for Morrison’s leading a team of chefs on the rebranding of food across 12k products.
After spending 2 years with Morrison’s Graham recently took a role with Cooperative Food as Head of Innovation & Food leading the inspiration & innovation across Cooperative new OB Food strategy.
He is also a master patisserie- chocolatiere chef who was the 1st retail chef to ever have been picked to compete for the prestigious MCA (MOFGB) pastry award in 2013 as well as also appearing on the 1st series of BBC GBBO Crème de la Crème.
Latterly Graham has set up his own company C3D Innovations Ltd as a food consultant as well as focusing on his new patisserie formula, teaching the new pastry world & consultancy for many of the UK Blue chip companies & global brands.