Getting back to basics

Failure is not an option for Jean-Christophe Novelli. While many people would slip into despair after going bankrupt, the French chef took another tack. When he lost everything almost 10 years ago, he refused to let it get him down, instead he rebuilt his business to a point where he has never been better off financially.

Due to his dedication and the support of his "wonderful" fiancée, Michelle Kennedy, pictured, Novelli, 47, is back to his best and loving his renewed moment in the spotlight.

"It was something I sadly had to go through, it was very hard but its extraordinary now I realise how better off I am," he says, philosophically.

The Michelin-starred chef not only owns two gastro-pubs in his adopted England, but has opened restaurants in his native France, and South Africa, the running of which he combines with his UK cooking school and a TV series. "Everything is 50-50 now. I never had the opportunity to be with someone who I could share my life with. I have some wonderful staff and a good partnership.

"Cooking is in my blood and business is in my mind. Every day I spend as much time cooking as I do in business and I still run the company I started from nothing."

But he insists the key to his success is forward planning. When economic fortunes look like they might change, Novelli says it is important to act on the early warning signs because waiting for it to happen is not an option.

"I'm always positive and am lucky to have so many businesses around the world. I don't have a crystal ball but do keep my eyes open. As I do a lot of transactions in different countries, I take notice of changes in exchange rates – it's the first warning," he says in the distinct French accent he retains despite having lived in the United Kingdom for 25 years.

"We take different steps in harsh economic times such as changing menus to make them cheaper. When the credit crunch looked like it was looming, we started planning in January and by February we were practising the cutbacks. We are now in October and the global crisis isn't any better.

"The lunch business is a little different but our finances are similar because we changed tactics. We take less money than we did a year ago but we also spend less, so we're in line with last year's earnings. I'm glad I'm like that because when I lost everything I promised myself I would never be in that position again."

The pledge has worked and now Novelli is one of the most successful chefs of his generation. From November 9 he will be in Dubai to take part in Jumeirah Group's Festival of Taste and is looking forward to returning to the emirate after a two-year hiatus.

The last time he was in the UAE, dredging on The Palm Jumeirah had just finished, Dubai Marina was a lot flatter and there was no Metro line along Sheikh Zayed Road. But there is no denying Novelli's enthusiasm for his return and he hopes his visit could add to his international repertoire. "I like the fact Dubai has a lot going on. I also like how people in Dubai express themselves – not only through the buildings but through the food as well. It's not all about money," he says.

"It's really something to have a restaurant in Dubai. It's special and I'm always on the lookout for something – it's always been a dream of mine but it's never happened so when I'm over next week I'm hopeful I might meet someone who is interested in a venture," says Novelli, who will be taking charge of one of Jumeirah Group's dinner boats. He is also looking forward to coming over because it will give him the opportunity to catch up with friends and let his hair down after spending a busy few weeks in the United States filming a TV series.

"They spent millions on me and it was fantastic. It was the first time I've had my own series and they're already talking about a second one," he says.

As with many celebrity chefs, Novelli has his finger in many pies. When not travelling, he teaches courses at his farmhouse in Hertfordshire, north of London.

"People can have great inspiration and momentum, they just need the courage to realise it," he says. "I'm doing what I never had the chance to do when I was running my restaurant and sharing something every human being should love."

He has also lent himself to corporate blue-chip companies as well as frozen food giant Findus, for whom he is creating a range of meals. But with so much criticism for ready meals due to their poor nutritional content, does this not go against his ethos as a chef?

"There's nothing wrong with frozen food if it's freshly frozen," he says. "I freeze food all the time but it's best to buy organic and freeze it within 24 hours so it retains more vitamins.

"People don't have time to come home from work and cook food and that's why I did this – it's new ideas and combinations that are properly made."

And with so many projects to juggle, it is not surprising he might forget things from time to time, which is why he never goes anywhere without his trusted notepad.

"I'm constantly with a pen and paper because I can't stop thinking," he says. "If you have 1,000 ideas, get 100 done and 10 are a success you are doing very well."


Where it all began

Jean-Christophe Novelli moved to England in 1983 to run Keith Floyd's pub, while he was away filming a TV series.

Although Novelli rejects claims the flamboyant chef taught him the trade – as they were rarely in the kitchen together – he says he has been influenced by Floyd.

"He trusted me and I trusted him," he says. "I like the informality of gastro-pubs, it's nice not to have to wear a suit and tie for dinner."