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16 April 2014

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Chef biogs

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Potted chef biography: Fergus Henderson - Chef biogs Potted chef biography: Fergus Henderson

Fergus Henderson (pictured, left, with business partner Trevor Gulliver) is a self-taught British chef whose Michelin-starred St John restaurant in Clerkenwell centres on so-called 'nose-to-tail' eating.

Potted chef biography: Jeremy Lee - Chef biogs Potted chef biography: Jeremy Lee

Jeremy Lee was one of the first wave of modern British chefs to hit London in the early 1990s. His resolutely British style is a constant wherever he works and is renowned for its seasonality, simplicity and big flavours.

Potted chef biography: Mark Hix - Chef biogs Potted chef biography: Mark Hix

Mark Hix is an award-winning restaurateur and food writer whose hearty, seasonal British cooking is now among the most recognisable styles in London.

Potted chef biography: Ravinder Bhogal - Chef biogs Potted chef biography: Ravinder Bhogal

Ravinder Bhogal is an award-winning food writer who was propelled into the culinary limelight when she beat 8,000 other women to be crowned ‘Britain’s next Fanny Cradock’ on Gordon Ramsay’s Channel 4 food programme The F Word. Her debut recipe book, Cook in Boots, was published in 2009.

Potted chef biography: Atul Kochhar - Chef biogs Potted chef biography: Atul Kochhar

Kochhar was at the helm of Tamarind when the restaurant won its Michelin star in 2001 – he was the first Indian chef to claim the coveted gong. Having decided to go it alone, Kochhar opened Benares in 2003 and the restaurant won its own Michelin star in 2007.

Potted chef biography: Alfred Prasad - Chef biogs Potted chef biography: Alfred Prasad

Prasad joined Tamarind in 2001. Within a year, he had been promoted from sous chef to executive chef, and in 2003, retained the restaurant’s Michelin star; in doing so he became the youngest Michelin-starred Indian chef, aged just 29.

Potted chef biography: Vivek Singh - Chef biogs Potted chef biography: Vivek Singh

Cinnamon Club's founder shocked his family when he gave up thoughts of training as an engineer and instead announced his intention to become a chef.

Potted chef biography: Ashley Palmer-Watts - Chef biogs Potted chef biography: Ashley Palmer-Watts

Heston Blumenthal’s protégé discovered he wanted to be a chef when, as a teenager, he worked as a kitchen porter at a local Dorset restaurant. After short training stints at top UK restaurants, Palmer-Watts joined The Fat Duck, earning the position of head chef aged just 25.

Potted chef biography: Jamie Oliver - Chef biogs Potted chef biography: Jamie Oliver

Jamie Oliver's rise from Essex kid cooking at his parents' pub to multi-millionaire TV chef, author, campaigner and populist foodie hero has been phenomenal.

Potted chef biography: Heston Blumenthal - Chef biogs Potted chef biography: Heston Blumenthal

Perhaps the most famous figure on Britain’s contemporary culinary scene, Heston Blumenthal is a self-taught chef whose iconic restaurant, The Fat Duck, was voted one of the top three restaurants in the world from 2004-2010.

Starter for 10: interview with Angela Hartnett - Celebrity Interviews & Profiles Starter for 10: interview with Angela Hartnett

Seven months after buying restaurant Murano from Gordon Ramsay Holdings, things are looking rosy for Britain’s most famous female chef, Angela Hartnett. July sees the publication of her second cookbook, A Taste of Home, and she found time out from her busy schedule to talk about home life with us, including her love of ready-salted crisps and Italians’ worst habits.

Gary Rhodes – Rhodes W1 - Chef biogs Gary Rhodes – Rhodes W1

Born in London in 1960, Gary Rhodes has had a glittering restaurant and multi-media career, based on his love of great British classics.

Jason Atherton - Maze - Chef biogs Jason Atherton - Maze

Much-cited as the first British chef to complete a working stint at Ferran Adrià’s elBulli restaurant in Spain, Jason Atherton is currently one of the hottest chefs in town since he garnered critical acclaim after launching Maze in May 2005 under the Gordon Ramsay Holdings (GRH) umbrella.

Sat Bains - Restaurant Sat Bains with Rooms - Chef biogs Sat Bains - Restaurant Sat Bains with Rooms

Winner of the BMW Square Meal Award for Best UK Restaurant 2007, the Michelin-starred Restaurant Sat Bains with Rooms is run by Sat and Amanda Bains on the outskirts of Nottingham. One of the UK’s most accomplished chefs, Bains helped to open the first Raymond Blanc brasserie in Oxford in 1996.

Rainer Becker - Zuma and Roka - Chef biogs Rainer Becker - Zuma and Roka

This past year has seen Rainer Becker and his business partner Arjun Waney launch a second Zuma site in Hong Kong, after the ongoing success of his London restaurant, which serves ground-breaking modern Japanese cuisine.

Vineet Bhatia – Rasoi Vineet Bhatia - Chef biogs Vineet Bhatia – Rasoi Vineet Bhatia

Despite being the first of two Indian chefs to gain a Michelin star, it could have been so different for Vineet Bhatia. Born in Bombay to middle class parents, he almost opted for a career as a pilot, but turned his attention to food instead.

Heston Blumenthal - The Fat Duck - Chef biogs Heston Blumenthal - The Fat Duck

One of only a trio of three-Michelin starred chefs operating in the country at present, Heston Blumenthal’s rise to the top is even more remarkable considering that, bar a few weeks’ of work experience, he is entirely self taught. Born in London in 1966, he discovered a passion for food while on a family holiday in France.

Antonin Bonnet - The Greenhouse - Chef biogs Antonin Bonnet - The Greenhouse

Continuing his work with restaurateur Marlon Abela, Antonin Bonnet moved from private club Morton’s to sister restaurant The Greenhouse in early 2006. It was only weeks before that Michelin had revealed it was considering awarding the restaurant two stars (under chef Bjorn van der Horst).

Claude Bosi - Hibiscus - Chef biogs Claude Bosi - Hibiscus

Claude Bosi and his wife Claire relocated their two Michelin-starred Hibiscus restaurant from Ludlow to London at the end of last year and Bosi’s powerful French cuisine is quickly making its mark in Mayfair.

Richard Corrigan – Richard Corrigan at Lindsay House and Bentley's - Chef biogs Richard Corrigan – Richard Corrigan at Lindsay House and Bentley's

Since leaving his native Ireland at the age of 17, Richard Corrigan has gone on to become one of the most assured chefs on the London scene.

Anthony Demetre - Arbutus and Wild Honey - Chef biogs Anthony Demetre - Arbutus and Wild Honey

With the opening of Wild Honey in 2007, all eyes were on Anthony Demetre and business partner Will Smith to see if they could mimic their success at award-winning Arbutus. The answer was a resounding ‘yes’, with Wild Honey taking the BMW Square Meal Award for Best New Restaurant Autumn 2007 – a year after Arbutus took the 2006 title.

Alain Ducasse - Ducasse at The Dorchester - Chef biogs Alain Ducasse - Ducasse at The Dorchester

Having previously been involved with two restaurants in London – Monte’s and Spoon at the Sanderson – Alain Ducasse returned to the capital to launch Alain Ducasse at The Dorchester at the end of last year. With executive chef Jocelyn Herland (ex-Marco Pierre White’s three-starred Oak Room) heading up the 80-seat restaurant, it’s already being tipped for three stars.

Mark Edwards – Nobu - Chef biogs Mark Edwards – Nobu

Group executive chef Mark Edwards oversees all new restaurants in addition to leading the kitchen at Nobu at the Metropolitan Hotel. The 42-year-old chef got the food bug at age 13 when he got a part-time job at a seafood restaurant in Kent.

Pierre Gagnaire – Sketch - Chef biogs Pierre Gagnaire – Sketch

Born in Apinac, France, in 1950, Pierre Gagnaire grew up with restaurants, cooking at his father’s restaurant, Le Clos Fleury near Etienne, where he was responsible for maintaining its Michelin star. At 30, he launched his first eponymous restaurant in St Etienne where he gained a second star in 1986 and a third in 1993.

Chris and Jeff Galvin – Galving Bistrot de Luxe, Galvin at Windows - Chef biogs Chris and Jeff Galvin – Galving Bistrot de Luxe, Galvin at Windows

In a relatively short space of time, Chris and Jeff Galvin have gone from employees to burgeoning restaurateurs. Since launching Galvin Bistrot de Luxe in September 2005, they have opened Galvin at Windows on the 28th floor of the London Hilton on Park Lane (earmarked as one to watch by Michelin) and are currently writing their first book.

Rose Gray and Ruth Rogers - River Cafe - Chef biogs Rose Gray and Ruth Rogers - River Cafe

Since opening the River Café in 1987, Rose Gray and Ruth Rogers have established themselves as the leading ladies of the London restaurant scene. Their simple Italian cuisine and emphasis on sourcing the finest ingredients was a breath of fresh air and the restaurant soon built up a cult following.

Skye Gyngell – Petersham - Chef biogs Skye Gyngell – Petersham

Australian chef Skye Gyngell is also Vogue’s food writer as well as a regular contributor to The Independent on Sunday Review. Her first book, A Year in my Kitchen was published in 2007 and has been well received.

Philip Howard - The Square - Chef biogs Philip Howard - The Square

In 2008, Philip Howard celebrates his 17th year as chef-patron of The Square, the Mayfair restaurant he first set up with business partner Nigel Platts-Martin in 1991.

Jonas Karlsson – The Fifth Floor - Chef biogs Jonas Karlsson – The Fifth Floor

Swedish-born chef Jonas Karlsson joined Harvey Nichols in April 2004 and became head chef when Helena Puolakka left to head up Skylon in March 2007, having been acting executive head chef while Puolakka was on maternity leave prior to her departure.

Rowley Leigh – Le Cafe Anglais - Chef biogs Rowley Leigh – Le Cafe Anglais

Rowley Leigh was founder and head chef of Notting Hill landmark restaurant Kensington Place for 20 years and prior to that spent eight years working for the Roux family at Le Gavroche, City restaurant Le Poulbot and as a food buyer for the group.

Giorgio Locatelli – Locanda Locatelli - Chef biogs Giorgio Locatelli – Locanda Locatelli

Giorgio Locatelli was born into a family that ran a Michelin-starred restaurant in Corgeno, Italy. He worked in Italy and Switzerland and moved to London 21 years ago to work for Anton Edelmann at The Savoy hotel.

Thomasina Miers – Wahaca - Chef biogs Thomasina Miers – Wahaca

One of the most successful winners of BBC’s Masterchef series, Thomasina Miers followed up her victory in 2005 with two cookery books Soup Kitchen and Cook before launching Wahaca in Covent Garden early in 2007.

Jamie Oliver - Fifteen  - Chef biogs Jamie Oliver - Fifteen

Not many chefs can lay claim to changing government policy, but Jamie Oliver’s impact in our schools has been history in the making, which makes the multi-millionaire’s humble beginnings – cooking at his parents’ pub from the age of eight – all the more phenomenal.

Shane Osbourne – Pied a Terre - Chef biogs Shane Osbourne – Pied a Terre

Osborn first got behind the stove in his native Perth, in Australia, and after moving to London at the age of 20, he quickly came to grips with the capital’s restaurant scene. Stints under Philip Howard and Marcus Wareing ensured he was well-tutored in classical French cooking before taking up a position at Pied à Terre as sous chef under Tom Aikens.

Marco Pierre White - Marco - Chefs & Restaurateurs Marco Pierre White - Marco

The 1980s enfant terrible came back with a vengeance in 2007 with his version of Hell’s Kitchen. The first British chef to be awarded three Michelin stars, he has worked for some of the godfathers of British cooking – Albert Roux, Pierre Koffmann and Raymond Blanc. In 1987 he opened Harvey’s, a culinary stud farm which produced Gordon Ramsay and Philip Howard among others,

Bruce Poole – Chez Bruce - Chef biogs Bruce Poole – Chez Bruce

A late starter behind the stove – he had been working front of house when, aged 25, he realised his heart lay in the kitchen – Bruce Poole has created, in Chez Bruce, the blueprint for the perfect neighbourhood restaurant.

Alfred Prasad – Tamarind - Chef biogs Alfred Prasad – Tamarind

One of a raft of skilled chefs spearheading the wave of modern Indian cusines in the capital, Tamarind executive chef Alfred Prasad joined the restaurant in 2001 when Atul Kochar left to open Benares.

Pascal Proyart – One-O-One - Chef biogs Pascal Proyart – One-O-One

Seafood-fanatic Proyart grew up in a fishing village on the Brittany coast where his family have been restaurateurs for three generations.

Helena Puolakka – Skylon - Chef biogs Helena Puolakka – Skylon

Helena Puolakka took on the role of executive chef at Skylon, D&D London’s restaurant at the Royal Festival Hall, in spring 2007, moving from Harvey Nichols’ Fifth Floor restaurant in Knightsbridge.

Gordon Ramsay - Restaurant Gordon Ramsay  - Chef biogs Gordon Ramsay - Restaurant Gordon Ramsay

Chef, restaurateur, television personality, industry mogul and with 12 Michelin stars in his stable, Gordon Ramsay remains the highest profile British chef on the global culinary scene.

Theo Randall – Theo Randall at The InterContinental - Chef biogs Theo Randall – Theo Randall at The InterContinental

Acknowledged as possibly the most seasonally true chef in London, Theo Randall left the River Café in March 2006 having worked there as head chef and partner for many years.

Michel Roux Jnr – Le Gavroche - Chef biogs Michel Roux Jnr – Le Gavroche

Taking on the mantle of culinary institution Le Gavroche would have been a daunting task for many chefs, but Michel Roux Jnr has maintained the tradition and standards of the restaurant since his father handed him control in 1992.

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