Born in Lyon, France, Charles was raised in a family where respect to food and healthy produces was an important part of his upbringing. When he was young, Charles and his family moved to Marseille in the south of France, a city with a strong mix of cultures and food from different parts of the world, this is where Charles developed a passion for cooking and decided he wanted to pursue a career in the kitchen.   Charles’s restaurant career started as a kitchen porter at the age of 15, then at the age of 16, Charles, with the support of his parents took on his first commis position in a traditional restaurant near his home. From there Charles worked in multiples Michelin awarded restaurants in the south of France, including Les Trois Forts, Marseille and Le Restaurant des Rois in La Réserve de Beaulieu, Hôtel & Spa Beaulieu.   From 2013 Charles travelled the world honing his skills, working as chef de partie at The Rum Diaries in Sydney, Australia and the Four Seasons Hotel in Hook, UK, travelling to Ireland to take on the role of sous chef in Gregans Castle Hotel for 3 years. Charles made his way back to the southern hemisphere to work as a sous chef in prestigious 2 Chef Hats Arbour Restaurant in Marlborough, New Zealand staying for 2 years, before travelling to Japan to take the position of sous chef at Shuzo Kishida’s 3 Michelin starred Quintessence, Tokyo. Charles Degrendele, with over 10 years’ experience, 5 as a Sous Chef in fine dining Michelin starred restaurant around the world, joins Carton House as head chef of The Morrison Room, the Fairmont managed hotel’s new fine dining restaurant in the heart of The House, the 18th century Palladian-style mansion, bringing his skills and expertise in fine dining to The Morrison Room. A breath-taking space, The Morrison Room at Carton House  is one of the country’s grandest dining rooms where guests are invited to immerse themselves in an exclusive experience that engages the senses and inspires the imagination.