Clément Mercier-Balaz is an accomplished chef with 17 years experience in the culinary arts.

Trained in the French wine region of Beaujolais near Lyon, Clément has experience working in a variety of restaurants, from small boutique restaurants in Switzerland to award-winning Michelin star restaurants in France.

Clément was always intrigued by Scotland and so moved to Edinburgh in 2018, where he found his passion for mixing the best Scottish ingredients with his French specialities.

Clément’s food is made with passion, attention to detail and love.