Callum Graham (29) was appointed to run the kitchen at The Club Hotel & Spa-based restaurant in January 2020 and has led the team during a year he described as ‘the toughest’ for the industry.
Seven other local restaurants also appear in this year’s Michelin Guide – Mark Jordan at the Beach retains its Bib Gourmand for its tenth year and Banjo, Samphire, Longueville Manor, Green Island, the Bass and Lobster and Sumas are listed under the Michelin Plate category, which recognises restaurants serving good food.
Mr Graham’s first year as head chef at Bohemia involved him relaunching the restaurant with new menus last January before being forced to close in April, and reopening again in the summer – one of Bohemia’s busiest on record – only to have to close again in December. The team then launched Bohemia@Home, which is currently offering people the chance to enjoy Michelin-starred food at home, with menus available fully prepared and partially cooked for customers to finish themselves.
Mr Graham said: ‘After the toughest of years for our whole industry, achieving a Michelin star in my first year as head chef of Bohemia is just fantastic. We have worked so hard to deliver for our customers both in the restaurant and also to their homes through Bohemia@Home, and to receive this award feels particularly incredible this year. We can’t wait to reopen and welcome customers back and keep pushing Bohemia forward.’
Bohemia owner Lawrence Huggler added: ‘This is Bohemia’s 17th year with a Michelin star, but the feeling is just a little more special this year after what the team has had to cope with. For Callum to achieve what he has this year at only 29 years old, making him the youngest person to ever be awarded a Michelin star in the Channel Islands, is outstanding and he is hugely talented. We are really looking forward to showcasing his innovative and culinary masterpieces at Bohemia going forward.’
The Michelin Guide 2021 describes Mr Graham’s dishes as ‘eye-catching’, and notes that ‘flavours are natural and well-balanced’, with an ‘occasional hint of playfulness’.
The guide adds: ‘He clearly understands how to use techniques to enhance rather than overshadow the produce.’
