The chefs

Ramael Scully

It is an honour to have worked with Ramael Scully on many of our events (affectionately known as Scully), whose current day job is as head chef for the prestigious Nopi in Soho, flagship restaurant of the Ottolenghi group. Scully has been with Yotam Ottolenghi for almost ten years, first at Ottolenghi Islington, then moving across to open Nopi in 2011. He is fast establishing himself as one of the most exciting chefs in the UK and is launching the Nopi cookbook in 2015. – See more at: http://chateaumarmot.tumblr.com/meetthechefs#sthash.1hGZ9GLi.dpuf

Sam Hodges

Sam has worked with us on a number of Chateau Marmot events including the Malton Food Lovers festival restaurant, described by Jean Christophe Novelli as “very impressive”. Before that his CV includes being head chef at the world renowned Soho House and several years at both branches of Fergus Henderson’s St John. He’s now executive chef and co-founder of our sister project Beehive Place. – See more at: http://chateaumarmot.tumblr.com/meetthechefs#sthash.1hGZ9GLi.dpuf

Dan Doherty

Dan Doherty needs little introduction as one of London’s best known chefs, becoming increasingly famous on the world stage too. He heads up the Duck and Waffle which offers panoramic views of London from the Heron Tower and creative British cuisine. We worked with Dan on an intimate series of eight course dinners in a South London Architects studio for only 20 covers at a time where Dan personally talked the guests through their food. Magical late summer evenings.

Laurent Quenioux

Laurent joined us for a month long residency in November 2013.

Driven by the city’s ravenous appetite for the new, LA’s favourite pop-up restaurant pioneer Laurent Quenioux (LQ) gave up a highly lauded permanent gig to become a roaming chef a couple of years back. Partnering with unusual venues (rooftop at Barney’s anyone?) all over the city to create stunning food, partnering his Michelin starred French background with the Californian spirit of adventure. Recent dishes like cold-poached Maquereau, goat cheese varnish & English peas chantilly or Kentucky fried quail with green asparagus tonka and bean espuma set him apart from the crowd. Hush-hush events like his ‘420’ dinners: nine course cannabis-tasting menus seal the deal.

Tim Yates

We’ve been lucky enough to work with Tim on several events, his creativity, efficiency and love of whisky are second to none.

Tim “Tonto” Yates has spent several years at leading Australian hospitality group Merivale in Sydney. He served his apprenticeship at one of Australia’s top Thai restaurants, The Spirit House, where he learned the trade the hard way by squeezing coconuts, grinding curry paste and fermenting shrimp paste in the melting Queensland sun. He has been with Zilouf’s on Upper Street for 4 years and is responsible for all kitchen operations and strategy in our venues. According to Tim, “Our motivation at the new 100 Hoxton site was to use the freshest local produce available and offer a really clean, fresh take on Asian sharing plates. Our menu is designed to foster a sharing culture to enhance the social aspect of the eating experience such as I witnessed on my extensive travels in SE Asia”.

Chris Lyon

Brisbane, Australia native Chris was inspired to cook at an early age during a trip to the UK where a meal at a Michelin starred restaurant made a serious impression, but he didn’t just want to eat the food, he wanted to make it. From there he trained and worked his way in to the kitchens of some highly acclaimed Aussie chefs like Alastair Macleod and Brad Jolly.

Moving to the UK a stint at the two Michelin star Ledbury was followed by time as a private chef in St Tropez. Chris now works as a restaurant consultant for clients including Gorgeous Group and has cooked with us at Beehive Place.