Michael Arthur left his life in London life 11 years ago to live and travel in Southern Europe. It was on these travels that he met his partner Nikki Clarke. Together they were drawn to Ibiza and have chosen for now to settle on the Balearic island.
Over the past five years he has established himself as a sought after chef within the ever growing top end market. Nikki works alongside him creating a bespoke culinary experience. They work in the most exclusive villas with a high-end client base including the A-listers who holiday in Ibiza.
Michael and Nikki have also built up a strong relationship with the Healthy Holiday Company who specialise in healthy retreats. The retreats emphasize on fitness, detox and general well being. It is tailored to the individual with a large team behind them practising yoga and also offering personal training, cycling, walking and massage therapy. The various locations takes them to Southern Spain, South of France, the Alps and Morocco where they continue to produce modern, exciting, healthy cuisine for up to 30 guests. Multiple dietary requirements are also catered for, regardless of how complex they are.
The food Michael produces on the retreats continually receive acclaimed reviews. The most recently in the Febuary 2012 Sainsbury magazine. The Times, The Sunday Times and The Mail on Sunday and OK magazine as well as others have all given enthusiastic endorsements with Vogue magazine using the phrase when referring to Michael´s cooking as ‘a true culinary genius’.
Michael is also acting as Executive Chef in the stunning boutique hotel Kasbah Bab Ourika situated in a breathtaking part of the Atlas mountains, one and a half hours from Marrakech. This is an on-going consultancy which involves designing the menus and training local Berbers from the surrounding villages, male and female, to cater for it’s European clientele. The hotel uses Michael’s menus 50-50 with the Moroccan menus. He also oversees the systems that run the kitchen. The latest addition to the hotel is the organic garden which grows a wide range of herbs, salads and vegetables that are integrated onto the hotel’s daily menu.