mymuybueno Chefs Get Personal

In this episode, Justine interviews Chef Adam Smith as he shares about his journey on Great British Menu, his time at The Ritz with John Williams and he shares about his restaurant Woven by Adam Smith. Hailing from a Birmingham estate, and a pot washer at his local pub at the age of 13, Adam Smith is now considered one of the UK’s most talented executive chefs with an ethos of ‘taste is king’ and a reputation for accomplished, classically-based cooking with modern presentation.In 2004 Adam received his first break and joined The Ritz under chef John Williams where he was put in charge of the larder. By 2012 he was executive sous chef at The Ritz with a string of culinary awards under his belt including Observer Food Monthly Young Chef of the Year. In the same year, Adam won the Roux Scholarship prompting chef Michel Roux senior to describe him as “one to watch”.In 2013 Adam joined The Devonshire Arms as head chef, overseeing all food operations including The Burlington Restaurant, Devonshire Brasserie, and conference & banqueting.In 2017 Adam was announced as a Master of Culinary Arts by the Royal Academy of Culinary Arts, the UK’s highest culinary and hospitality honour awarded only every four years. In 2018, Restaurant Coworth Park was awarded a Michelin star for the first time in the Michelin Guide UK & Ireland, an accolade it has retained ever since. Adam was awarded Hotel Chef of the Year at The Hotel Cateys 2018, described by the judges as ‘the real package’, praised for his intuitive, adaptive and passionate approach to leading his team at Restaurant Coworth Park. In 2019, Adam was shortlisted for Best Chef in the GQ Food & Drink Awards.Restaurant Coworth Park closed in summer 2022, to make way for the launch of a new restaurant at Coworth Park: Woven by Adam Smith.Woven by Adam Smith, which opened in September 2022 received a Michelin star within six months and most recently, in October 2024 has been awarded 5 AA Rosettes, which is truly remarkable. The restaurant offers diners an unforgettable culinary experience in a stunning new space overlooking 240 acres of picturesque Berkshire parkland.Website: www.thedorchestercollection.comInstagram: @chefadamsmith & @coworthparkmymuybueno Visits: Woven by Adam SmithFollow Justine on Instagram to keep up to date with all her restaurant visits and reviews and much more and The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn 

In this episode, Justine interviews Chef Kirk Haworth as he shares about his battle with Lyme disease, winning Great British Menu and how the concept of his restaurant Plates came about. Kirk Haworth leads the kitchen with unparalleled passion, inspired by his very personal journey in food and galvanised by his pursuit back to health. Winner of Great British Menu, Champion of Champion's, Kirk has worked under the world's top chefs at The French Laundry, Restaurant Sat Bains, The Square, The Quay and Northcote, perfecting his craft in Michelin-starred restaurants around the world for almost two decades.In 2016, a diagnosis with Lyme Disease led him to overhaul his lifestyle and explore a plant-based diet in pursuit of health. His unique perspective also nurtures a thoughtful working environment for his team that focuses on balance and well-being, without compromising on taste or creativity. Taking all that nature has to offer, he delivers modern British plant-based food with high-end execution. With a focus on sustainability for people and the planet, Kirk has become a leading figure in British plant-based cookery. He is spear-heading a mission to improve chef’s wellness in the wider industry, as well as connecting people globally back to nature through the power of food.Website: https://plates-london.comInstagram: @kirk_haworth and @plates_londonmymuybueno Academy of culinary Arts: Kirk Haworth's Guest Chef CourseThank you for listening. Subscribe now so you don't miss an episode.Follow Justine on Instagram to keep up to date with all her restaurant visits and reviews and much more and The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn 

In this episode, Justine interviews Chef Elliott Grover as he shares about cooking at the Oscars for the second time, the importance of networking in the industry and his experience working with Wolfgang Puck. Elliott Grover is an accomplished and seasoned culinary professional, having worked across some of the leading hotels and restaurants across London. His culinary journey started at Le Caprice, where he honed his craft across various sections from the age of 16 to 18, culminating in the role of Chef de Partie. Following this experience, Elliott played a pivotal role in the opening of Hix Soho and Hix Selfridges after the departure of Mark Hix from Caprice Holdings. At Scott's Mayfair, Elliott's versatility was further highlighted as he assumed roles ranging from Sous Chef, where he worked on all sections and managed the kitchen pass, to heading the Private Dining Room, curating exclusive culinary experiences for VIP guests. His tenure as Head Chef at Hix Soho, from 2018 to 2020, showcased his leadership in day-to-day operations, reporting to both the Executive Chef and Mark Hix.Subsequently, Elliott took on the role of Head Chef at The Ned Hotel, overseeing the culinary operations of a five-star establishment with a 24-hour restaurant, managing Millie's Lounge, Lutyens Grill, and The Library Bar. Following this, he assumed the position of Executive Chef at Duck and Waffle, where he ran all aspects of the kitchen contributing to its continued success.Currently, Elliott holds the position of Executive Chef at 45 Park Lane, working alongside celebrity chef Wolfgang Puck at his renowned restaurant CUT, further enhancing the culinary experience at the hotel. Elliott has twice cooked at the Governors Ball in Los Angeles alongside Wolfgang Puck.As the Executive Chef at 45 Park Lane, he brings a wealth of experience and dynamic flair to the world of gastronomy, while continuously pushing the boundaries of culinary innovation.Instagram: @elliottgrover & @45parklaneThank you for listening. Subscribe now so you don't miss an episode.Follow Justine on Instagram to keep up to date with all her restaurant visits and reviews and much more and The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn 

In this episode, Justine interviews Chef Jeremy Chan as he shares about his journey in the industry, his team’s strategies to develop his restaurant and winning two Michelin stars. Born in the North West of England, Jeremy’s journey into professional kitchens was far from traditional. An intuitive academic, his early years through to adulthood were spent soaking up the ever-changing world around him. Sciences, languages, arts - nothing within or outwith school escaped his restless enthusiasm. However, his one constant in all this was food, and he early recognised its link to his studies, the senses, and the part culture played too.This analytical mindset led him to university, and after graduating in Languages and Philosophy, he found himself back in Europe working in business for two years. A chance conversation with childhood friend and now- business partner, Iré Hassan-Odukale ignited a spark around the possibilities of new restaurant concept. A period of intensive research ensued and what emerged was a series of new dishes with unique international flavour profiles and a desire to forge a new culinary narrative. For almost five years, he worked tirelessly, absorbing every last bit of information, taking notes, researching in his free time and immersing himself in the physical and mental repetition of acquiring skill and technique to master the craft of cheffing.Chan immersed himself in the culture and tastes of a new world of flavour and began combining his culinary skills and ideas with British ingredients. A series of new dishes with unique international flavour profiles emerged, driven solely by his search for ‘deliciousness’, and the concept of Ikoyi was born.Working directly with select British farmers, fishermen and producers, the kitchen is driven by a totally objective, creative reaction to micro-seasonality and often overlooked ingredients in terms of context and culture. A pure, personal expression through Jeremy’s analytical lens, dishes harness flavour highs while respecting the nature of each ingredient. The result are menus that surprise the senses with a balance of heat and umami, with dishes imagined in the first instance artistically for visual impact and only then are recipes created.Website: www.ikoyilondon.comInstagram: @jeremychanikoyi & @ikoyi_londonThank you for listening. Subscribe now so you don't miss an episode.Follow Justine on Instagram to keep up to date with all her restaurant visits and reviews and much more and The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn 

In this episode, Justine interviews Chef Sat Bains as he shares about his heart attack, the struggles he faced being in an interracial relationship and 25 years of his restaurant, Restaurant Sat Bains.Sat Bains is a distinguished British chef, born on February 28, 1971, in Derb. Known for his innovative culinary skills, he is the chef proprietor of the two-Michelin-star Restaurant Sat Bains with Rooms in Nottingham. His culinary journey began at Derby College, where his interest in cooking took a professional turn. Bains's passion for the culinary arts was ignited by his work at various esteemed establishments and under notable chefs, including Raymond Blanc.Bains's most significant accolade came in 1999 when he won the prestigious Roux Scholarship, allowing him to enhance his skills in France. His restaurant in Nottingham was awarded its first Michelin star in 2003, becoming the first in the city to achieve this honour, and later received a second Michelin star in 2011. The restaurant has also been awarded five rosettes by the AA.In addition to his Michelin stars, Bains has been recognized with numerous awards and honours. He was named the Chef's Chef of the Year by Restaurant magazine in 2009 and received the Which? Good Food Guide Chef of the Year in 2011. This year as Sat celebrates 25 years on Lenton Lane, he reflects on the Legacy of chefs and front of house that have come through the restaurant to go on to achieve their own successes like Gareth Ward and Tom Spencley amongst many more. Publishing his second book with a large focus on heart health following his own recovery from a heart attack in 2021.Website: www.restaurantsatbains.comInstagram: @satbains1Thank you for listening. Subscribe now so you don't miss an episode.Follow Justine on Instagram to keep up to date with all her restaurant visits and reviews and much more and The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn 

In this episode, Justine interviews Max Coen as he shares about dealing with his alopecia, his journey in the industry, starting his own restaurant and winning his Michelin star.Salisbury-born Max Coen is the co-owner of Dorian Restaurant in Notting Hill, a local bistro centred around incredible cookery, mastery in depth flavour and sourcing of the best available produce. Max draws inspiration from all over and not one specific cuisine, his cooking is moulded by his time working at Ikoyi with Jeremy Chan, Frantzen in Stockholm and James Knappett’s Kitchen Table, London. Dorian is a coming together of a local bistro influenced by the technique and precision you might find in a 2/3 Michelin starred restaurant.Website: www.dorianrestaurant.comInstagram: @maxcoen_chef & @dorian.nottinghillThank you for listening. Subscribe now so you don't miss an episode.Follow Justine on Instagram to keep up to date with all her restaurant visits and reviews and much more and The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn 

In this episode, Justine interviews Chef Matt Abé as he shares about his time working for Gordon Ramsay, celebrating 25 years of Restaurant Gordon Ramsay and his advice for chefs starting in the industry.Matt Abé has spent 16 years rising through the ranks of Gordon Ramsay Restaurants in London, where he now holds the position of Chef Patron at the prestigious three Michelin-starred Restaurant Gordon Ramsay. Matt started his career in his home country, Australia, spending years developing his craft as a chef at Aria Restaurant, in Sydney and then later at Vue du monde in Melbourne.At the age of 21 Matt made the decision to move to the UK to join Gordon Ramsay Restaurants, starting as Chef de Partie and then rising to Sous Chef at Claridge’s.After two years at Claridge’s, Matt joined the team at Restaurant Gordon Ramsay and was appointed Chef de Partie. After four years, Matt was promoted to Chef de Cuisine, leading the team in the kitchen. In September 2020, he become Chef Patron of Restaurant Gordon Ramsay, overseeing the successful running of the world-class restaurant.Website: www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/Instagram: @chef.mattabe & @restaurantgordonramsayThank you for listening. Subscribe now so you don't miss an episode.Follow Justine on Instagram to keep up to date with all her restaurant visits and reviews and much more and The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs. Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn 

In this episode, Justine interviews Chef Daniel Berlin as he shares about closing down his restaurant after losing his wife and about his newly opened restaurant which, since the interview, has now been awarded two Michelin stars.Vyn means view, and Daniel Berlin’s simple, elegantly sophisticated new restaurant in the very southeastern corner of Sweden has wonderful views over gently rolling landscape, all the way out to sea. A reimagined stately former farm on the crest of a hill with a vista of the Österlen countryside and the Baltic Sea, it’s surrounded by 18 acres of land running right down to the water’s edge.Daniel closed his two-Michelin-starred Daniel Berlin Krog in September 2020, one of Sweden’s most respected and beloved restaurants. This new space is a forever home for Daniel, a chance to build on and perfect the experience from Skåne Tranås while adding elements that weren’t possible previously.There’s a casual, intimate food & wine bar; the main restaurant, which includes a private area for up to 24 guests; a boutique hotel with 15 bedrooms, including two generous suites; and the lush fields and orchards of the surrounding grounds. There’s also the opportunity for adventures in all directions, being just a few hundred metres from the water, with walks and hikes on the doorstep.The main restaurant serves Daniel’s focused and precise seasonal menu — honest, local produce from a larder he knows like the back of his hand. Following the seasons with clarity, originality and boldness, Daniel makes the absolute most of every ingredient — growing, foraging or hunting many of them himself. Being so intimately familiar with every element means these are deeply personal dishes.“Vyn is a place to come and breathe,” says Daniel Berlin, “a place for me to put down roots and to continue to grow. We have really missed our guests. I can’t wait to welcome people here to share the calm and beauty of this special part of the world. It’s a chance for me to do what I love in the way I think it should be done, and this makes me very happy. I hope it makes other people happy too.”Website: www.vynrestaurant.seInstagram: @d_berlin & @danielberlinrestaurantThank you for listening. Subscribe now so you don't miss an episode.Follow Justine on Instagram to keep up to date with all her restaurant visits and reviews and much more and The mymuybueno Group here too.Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs . Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn