Originally from Lyon, France, 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.
Claude Bosi went straight from catering college to his apprenticeship. His career took him to Paris for the next four years, where he trained under Michel Rostang, Alain Passard and Alain Ducasse. At the age of 25 he moved to England where he became Sous Chef at Overton Grange in rural 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. 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.