Mexican-born Adriana grew up in Mexico City and often visited her grandparents in a small village called San Felipe Ixtacuixtla where food is an integral part of day-to-day life - fresh produce such as corn, tomatoes and avocados are staples of the region. Brought into this world of food from a young age - Adriana was inspired to enter the industry by her Grandma who owned a street food business selling Antojitos Mexicanos. Her first role in cookery came at the age of 17 as an apprentice at Nicos in Mexico City. Here, she honed her skills on the bakery section before moving on to her first full-time paid job at Pujol - currently ranked at #13 in The World’s 50 Best Restaurants - at just 19. She also worked alongside Ferran Adria as Chef de Partie at El Bulli in 2011 and later with Eduardo Garcia at Lalo!. These restaurants are famed for their ongoing revolutionary approach to Mexican cooking, which Adriana cites as key in shaping her approach to food. Adriana moved to the UK and her debut restaurant Cavita opened in May 2022 to a host of outstanding reviews. Her first cookbook ‘Cocina Mexicana: Fresh, vibrant recipes for authentic Mexican food’ was released in 2023.

Solan is a London-based creative culinary project by chefs Agata (Poland) and Giorgio (Italy), built on rethinking the cuisines they grew up with through memory, emotions, and a shared love for honest, expressive food. What began simply as cooking the food closest to their hearts soon revealed that Polish and Italian cuisines share more common ground than expected — and that their differences naturally balance and elevate one another. Agata’s cooking is rooted in her love for exploring flavors — especially within the Polish cuisine she knows best. She focuses on vegetables, seasonal produce and playful food preservation. Her time in kitchens like NOPI (London), Disfrutar* (Barcelona), and Gresca (Barcelona) shaped her produce-driven approach, where each dish begins with respect for the ingredient and a desire to share something personal. Giorgio, one of the biggest Italian patriots you’ll meet, brings the soul of Southern Italy — bold village flavors, open-fire cooking, and a deep appreciation for the beauty of proteins and seafood. His time at Osteria Francescana* (Modena), KOL* (London), and Noma (Copenhagen) refined his technique and broadened his perspective on global culinary philosophies. Together, they create pop-up dining experiences across London and Europe where Polish and Italian cuisines meet in delicious dialogue.

Chef-turned-craft sausage maker Alasdair is on a mission to disrupt the BBQ scene worldwide. With nearly 20 years of culinary expertise under his belt, he crafts one of kind, sensational sausages that break every rule in the book. Taking dishes from far and wide, breaking them apart and putting them back together again. This is high-level gastronomy stuffed into a casing.

Alex Keys has been a chef for over 15 years, working at London Nose to Tail institution St. John and being head chef at Rochelle Canteen. In 2025 Alex opened up FTJ in Spa Terminus with Mike Davies and Tom Jones. Alex is passionate about building a network of sustainable farmers and producers and getting their meat into restaurant kitchens and onto the public’s plates through FTJ's whole carcass approach.

Whole Beast is a live fire, nose to tail concept that has ‘A Plan’ for every animal that comes into the building and by doing cool shit with the parts of the animal most aren’t as fussed with. The Aged Cheeseburger won National Burger Awards Champion of Champions and being awarded Best Burger in London by TimeOut THAT burger has become its own beast.

Ana and Meng formed TĀ TĀ Eatery in late 2015 after years spent working with Nuno Mendes, first at The Loft, then at Viajante, Corner Room and Chiltern Firehouse. After a series of residencies and collaborations around London and Europe, the pair built a huge cult following thanks to their exciting blend of Asian and Mediterranean flavours and produce. With backgrounds in graphic design and fine art the duo have a very peculiar approach to food. Project TĀ TĀ Eatery has since progressed into a Nomadic brand, travelling from place to place. The food is part fusion of Meng and Ana’s “East-meets-West” heritage, and has always featured a menu focused on rice dishes, fresh - often raw - seafood, Iberian and British meat, as well as fermented ingredients. In 2018 they introduced London’s cult dish the Iberian Katsu Sando which ultimately led to the launch of TÓU in the Summer of 2019. In October 2023, Ana and Meng launched Solis at Arcade Battersea - London’s leading restaurant group. The concept was an immediate success and, shortly after in April 2024, the pair revived their iconic sando creation and re-launched solo project, TÓU, in Borough Market as a 6 month pop up. TÓU is currently restaurantless and Ana and Meng are focussing on building their first brick and mortar.

Ana Ortiz is an internationally respected chef and the co-founder of Fire Made, the Somerset based fire cookery studio she leads alongside her husband, Tom Bray. Together, they design and handcraft bespoke fire-cooking equipment for leading chefs, restaurants, and private clients worldwide, while delivering immersive culinary experiences and high-profile luxury events centred around live-fire cooking. Renowned for her instinctive approach to fire cooking, Ana champions seasonal, locally sourced produce infused with bold South American flavours. Drawing deeply on her Ecuadorean heritage as well as Argentinian asado traditions, her menus celebrate the transformative power of flame across meat, fish, vegetables and fruits. Ana’s culinary philosophy stems from her upbringing on the Galápagos Islands, immersed in a culture of communal, fire-led cooking. From her grandfather’s open-air kitchen to weekly family asados inspired by her father’s travels across South America, fire was central to food, family, and celebration. This heritage remains at the heart of Fire Made, founded in 2016 following Ana and Tom’s move to England, with a clear mission: to share a way of cooking and hosting that is both rooted in Ana’s heritage and their way of life.

Meet our Head Chef, Anton Vasilyev. Born and raised in Kyiv, Ukraine, Anton’s cooking has been shaped by leading Thai, Japanese and Chinese kitchens in Kyiv, followed by his time as Head Chef at the Basque-inspired Sugaar in Paris. His cooking is produce-led and flavour-driven, with fire at the centre of everything. Smoke and heat guide the way – from standout UK and European cuts, butchered and aged in-house, to day-boat fish and seafood cooked simply over open flame. You already know some of the signatures: poussin, brined, air-dried and finished on a manual rotisserie until the skin crackles and the meat stays impossibly tender; the koolsla salad; and, of course, the sour cherry pie.

Chef Asim Merali leads Goldies in Soho with a laid-back confidence, channeling the raw energy of live fire into bold, seasonal cooking that feels unmistakably modern and unmistakably London. His cooking is deeply influenced by his East African heritage, where live fire sits at the heart of street food culture - fast, flavour-driven, and built around smoke, spice, and instinct. His background spans Japanese technique, contemporary British plates, and serious wood and charcoal craft, shaped by experience across high-volume kitchens and refined dining rooms. Whatever the style, Asim keeps it clean, focused, and driven by flavour above all else. At Goldies, he brings that experience together over fire, creating dishes that are refined without losing their edge, designed to match the pace, grit, and energy of Soho.