"When I was young everything was homemade, artisanal and rustic."
ON FAMILY
Born in Yorkshire in northeast England, Chambers was already at the stove at eight years old, baking scones and pies by his mother’s side. Family was an important influence, as were his experiences on his grandmother’s dairy farm. Observing the connection between earth and product provided an ideal background for the young chef in the making.
ON FARM TO TABLE
"When I was growing up, we’d go to the garden and say, “Okay, what’s for dinner?” I actually grew up a vegetarian for my first 19 years. We’d go to my grandmother’s dairy farm and get milk directly from the cows twice a day. It was un-pasteurized, whole fat. It left a little cream on your upper lip, and there’s nothing better than that in the whole world!"