Jamie Warley, Executive Pastry Chef for Claude Bosi: “Just focus on what you're doing, do your job well, and your hard work will be recognised”

A love of baking as a child, combined with an unforgettable first step into the hospitality industry, paved the way for Jamie Warley to unlock his passion for pastry.

Renowned for his intricately-crafted delicacies and unique flavours, the executive pastry chef at Claude Bosi traces his interest for all things pâtisserie back to his early years. “I used to bake cakes and make desserts with my mum, or she would bake a cake, and then I would ice and decorate it,” he explains. “I didn't realise it at the time, but that piqued an interest in the back of my mind.”

Today, Jamie is responsible for overseeing pâtisserie across Claude Bosi’s London establishments, including two Michelin-starred restaurant, Claude Bosi at Bibendum and Josephine Bouchon, the recently-opened French bistro. The dynamic nature of being based across different sites is one of the many elements Jamie loves about his role, as no two days are ever the same. “As a head pastry chef, you're based in one place all the time and that's never going to change,” he says. “Now, I could be at Bibendum one day and at Josephine the next, or I could be off to an event elsewhere in the UK or travelling abroad. There’s so much variety in this role.”

A distinguished career and a dynamic menu

Continuing to develop innovative creations across multiple outlets whilst maintaining impeccable standards is a challenge, but one that Jamie thrives on. When it comes to refining the menu, he works closely with Claude to deliver seasonal dishes which are unlike anything else. “At Bibendum, it could be a case of Claude coming to me with certain flavour combinations that he wants, then he’ll ask me to invent a dish, or I’ll present an idea to him, and we’ll develop it from there,” he explains. “There are a few flavour combinations that Claude will revisit annually. For example, when white asparagus is in season, we feature a dessert with white asparagus, black olive, and coconut, and it’s a case of reinventing that for the next year. In between, we are always trying to come up with something new and different.”

Over a distinguished career spanning 14 years, Jamie has worked his way up from his very first break in the industry – an unforgettable role as pastry chef at Rhodes W1. “The head of my catering college went to college with Gary Rhodes, so every year the restaurant would take an intern on from my college,” explains Jamie. “It just so happened that the year I was applying, it was a trial for a full-time job, and I was successful.” After being assigned to pastry, Jamie had to learn fast. “It was a very small team, one chef per section, so it was intense, but a great experience,” he explains. “The foundation of everything I know started there.”

Since then, Jamie has worked for a number of London’s most reputable establishments over the course of his career, including Searcys at The Gherkin, St Ermin’s Hotel, and Sofitel London St James. When it comes to pinpointing a career high, it is the Acorn Award he won in 2019 which stands out. The awards, hosted by The Caterer, recognise and celebrate the industry’s most talented rising stars aged 30 and under. “Winning the Acorn Award was amazing, because so many big names have won it before,” he says. It’s nice to be in that category.”

Standing out from the crowd

As for his signature style? For Jamie, that depends on many different factors, including where he is working. “When I was doing the afternoon tea service at St Ermin’s and then Sofitel, I had a slightly more unique approach than everyone else. I strived to do things differently. I did away with the finger sandwiches, and tried to bring in more interesting savoury elements,” he explains. “At Sofitel, we ended up serving a six-course afternoon tea menu. It’s such a saturated market, so it’s important to try and do something different, and stand out from everyone else.”

It is this tenacious attitude and innovative approach to working that has helped Jamie and his team continue to thrive in what is a challenging time for the industry, post Covid and Brexit. “Among our biggest challenges is staffing,” he says. “During Covid, like with many industries, people reassessed what they wanted to do, and Brexit has made it harder to bring in skilled staff. That is coupled with the cost of everything going up too.”

Yet this hasn’t deterred Jamie from continuing to dream big. Looking to the future, he hopes to own his own place one day – it is all just a matter of timing. “I’m not entirely sure what my own place would look like just yet, but some sort of pastry shop or market cafe, or something along those lines,” he explains. “But as we know, it’s not going to be easy in the current climate.”

Focus on yourself

For budding pastry chefs looking to follow in Jamie’s footsteps, the advice is simple – focus only on yourself. “Just concentrate and worry about what you're doing. There can be a lot of politics, particularly among junior staff members, but if you just focus on what you're doing, and do your job well, then your hard work will be recognised and you will get the progression that you're seeking,” he says. “Variety is also important. Something I wish I'd done when I was younger is work in a bakery or a pastry shop and master those skills. Work in different places and see different styles – hone your bakery, or work in a chocolate shop and take those skills back to the restaurant industry, because you won’t necessarily see or experience the bakery side of things in every restaurant or hotel.”

Michelin-starred French fine dining

Renowned for its grand art-deco dining room – originally Michelin’s London headquarters - guests at Claude Bosi at Bibendum can look forward to exquisite creations, including the most popular dishes on the menu – the duck jelly, with white onion, smoked sturgeon, and special selection caviar, and the legendary double chocolate souffle – Claude’s signature dish. The two Michelin-starred restaurant first opened its doors in 2017, and has been serving up French fine dining with a modern twist ever since. Its leading team comprises 18 front-of-house staff and 18 kitchen members, as well as four pastry chefs, including Jamie. The team work together to deliver 40 covers per sitting. Open seven days a week, Claude Bosi at Bibendum serves dinner from 18:30-21:30 Monday-Saturday, and 19:00-21:30 on Sundays. A lunch service also operates from Friday-Sunday from 12:00-14:00.

Feature by Tess Watkins