Chefs Get Personal with Justine Murphy

In this episode, Justine interviews Chef Chetan Sharma.Raised in Berkshire, Chef Chet Sharma’s route into kitchens was anything but conventional. Born to Indian and British heritage, his earliest food memory is of arriving at his family’s farm in Gurgaon, India, at age six, greeted by his uncle’s freshly made malai kofta—from buffalo milk paneer to hand-rolled rotis made with heritage wheat. That moment of warmth and flavour left a lasting impression.Born with a lung condition, Chet spent much of his childhood indoors, often in the kitchen with his grandmother, absorbing her resourceful, waste-free cooking. A voracious reader, he developed a keen academic mind, studying Chemistry at UCL while funding his studies with a late-night DJ residency at Ministry of Sound. Alongside, he worked in professional kitchens, including Benares under Atul Kochhar.His culinary path deepened at Locanda Locatelli, where Giorgio Locatelli spotted his talent and assigned him to pastry. While pursuing a Master’s in Neurology, Chet completed 16 stagiaires at leading restaurants including The Fat Duck, Le Manoir, and Dabbous. He later earned a second Master’s in Physics and a DPhil in Condensed Matter Physics at Oxford.In 2013, he joined Mugaritz in Spain under Andoni Aduriz, a formative chapter that shaped his creativity and leadership. Back in the UK, he became Director of R&D for Simon Rogan, followed by roles at The Ledbury and Moor Hall.In 2021, after years developing his own culinary voice and working closely with JKS Restaurants, he opened BiBi in Mayfair—an award-winning homage to his grandmothers and the diverse influences that shaped him.Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.Follow us at @chefsgetpersonalpodcast.Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.Follow Chetan Sharma on Instagram at @chetansharmaox to stay updated on his journey, restaurant and everything he's creating.This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Emily Roux.Born in 1991, Emily Roux is the daughter of Michel and granddaughter to Albert Roux.Despite having been born into a culinary dynasty, Emily decided to train as a chef in France in order to find her own feet in the kitchen. Having grown up in London, her training began in 2010 where she worked in the kitchens of the Michelin-starred La Table du Lancaster in Paris. She then moved to Monaco to work in the kitchen of Alain Ducasse:Le Louis XV *** at the Hotel de Paris, perfecting the art of pastry. Emily then moved back to Paris to join the small team at Akrame.On her move back to London, Emily began working with Restaurant Associates, as well as collaborating with her father Michel at Le Gavroche. Emily also continued to hone her skills in the kitchens of Chez Roux, working with Michel and Albert to ensure the extraordinary standard of cooking was delivered in all outside catering events.In September 2017, Emily’s first recipe book, New French Table, written in conjunction with her mother Giselle Roux, was published. The book sees the mother-and-daughter team share a fresh take on classic and contemporary French gastronomy, creating a modern bible for today’s lifestyle.In October 2018, Emily opened her first restaurant with husband Diego Ferrari, Caractère. Based in Notting Hill, the restaurant encompasses what both Emily and Diego hold dearest – beautiful food, warm surroundings, expert and friendly service – all delivered with real character. They were awarded their first Michelin star in 2025.Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.Follow us at @chefsgetpersonalpodcast.Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.Follow Emily Roux on Instagram at @emily_roux_london to stay updated on her journey, restaurant and everything she's creating.This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Endo Kazutoshi.Chef Endo Kazutoshi is a third-generation sushi master and the visionary behind the Michelin-starred Endo at the Rotunda. With roots in Yokohama and a global culinary journey spanning Tokyo, Spain, and London, Endo blends precision, heritage, and innovation into a unique, evolving style.In addition to his flagship, Endo leads a growing restaurant group across London, including NIJŪ in Mayfair, HUMO, Kioku by Endo, and Sumi. Each concept reflects a distinct side of his creativity, from refined omakase to elevated casual dining. Currently focused on achieving two Michelin stars, he is also expanding into luxury collaborations, pop-ups, and immersive dining experiences.With a deep passion for fashion, design, and storytelling, Endo’s magnetic personality and authenticity resonate far beyond the kitchen. He continues to push boundaries, creating partnerships that merge food, culture, and lifestyle with integrity at the core.Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.Follow us at @chefsgetpersonalpodcast.Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.Follow Endo Kazutoshi on Instagram at @kazutoshi.endo to stay updated on his journey, restaurant and everything he's creating.This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Daniel Clifford.Daniel Clifford opened Midsummer House in Cambridge in 1998, after gaining experience in top kitchens across the UK and France, including under Marco Pierre White. He earned his first Michelin star in 2002 and his second in 2005, with Midsummer House remaining the only two-Michelin-star restaurant in East Anglia. Daniel celebrated 21 years of holding two Michelin stars in February 2025. The restaurant, located on Midsummer Common, is renowned for its innovative dishes and dedication to using the finest seasonal ingredients.Daniel's success extends beyond the kitchen, having won the 2012 and 2013 BBC Great British Menu and been awarded Chef’s Chef of the Year at the 2015 AA awards. He is also a strong advocate for culinary education, mentoring future chefs. With his passion for food and commitment to excellence, Daniel continues to shape the culinary world with his creative approach to fine dining.Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.Follow us at @chefsgetpersonalpodcast.Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.Follow Daniel Clifford on Instagram at @midsummerchef to stay updated on his journey, restaurant and everything he's creating.This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Santiago Lastra.Mexican born chef Santiago Lastra’s passion for gastronomy has always been viewed through a global lens. His path through professional kitchens has led him from his home country to France, Spain, Turkey, Britain, Italy and Denmark, working for some of the greatest culinary innovators of the age.After many years of research and development, he opened KOL in London in 2020 with his contemporary, creative and sustainable interpretations, showcasing the diversity of Mexican cuisine and food culture. KOL was awarded its first Michelin star in 2022 and holds the No.49 position in The World’s 50 Best Restaurants.Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.Follow us at @chefsgetpersonalpodcast.Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.Follow Santiago Lastra on Instagram at @santiagolas to stay updated on his journey, restaurant and everything he's creating.This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before.  Hosted on Acast. See acast.com/privacy for more information.

Trigger Warning: This episode contains discussion of childhood trauma, cult environments and sexual themes. Listener discretion is advised.In this episode, Justine interviews Chef Angelo Sato.Angelo Sato, born and raised in Japan, began his culinary journey after the passing of his father, working in fish markets and restaurants in Tokyo to support his family. His passion for cooking led him to train in world-renowned kitchens, including three-Michelin-starred RyuGin in Tokyo, Eleven Madison Park in New York, and London’s Restaurant Story and Trinity, where he refined his skills and blended traditional Japanese cuisine with European influences.In 2021, Angelo opened Humble Chicken in Soho, initially focusing on yakitori before evolving into a fourteen-course Japanese tasting menu with European elements in 2022. The restaurant’s innovative approach earned it its first Michelin star in 2024, and in February 2025, Humble Chicken was awarded a second Michelin star, cementing Angelo’s reputation as one of the world’s leading chefs.Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.Follow us at @chefsgetpersonalpodcast.Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.Follow Angelo Sato on Instagram at @missionsato to stay updated on his journey, restaurant and everything he's creating.This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Sally Abé.Sally Abé, originally from Nottingham, moved to London in 2007 to pursue a degree in hospitality and business management. She began her culinary journey at The Savoy, then joined Gordon Ramsay at Claridge’s, before spending five years at The Ledbury, honing her skills under two-Michelin-starred chef Brett Graham. After a brief break to work as Technical Food Editor at Great British Chefs, Sally returned to the kitchen in 2016, joining Elystan Street as Sous Chef and later becoming Head Chef at The Harwood Arms, London’s only Michelin-starred pub. Under her leadership, the pub not only retained its Michelin star but also topped Estrella Damm’s Top 50 Gastropubs list.In 2021, Sally became Consultant Chef at The Conrad London St. James, overseeing the opening of four new food and drink concepts, including Blue Boar Pub and The Pem. After four successful years at The Pem, Sally moved to The Bull at Charlbury as Head of Food, returning to her roots in the gastropub scene. Known for her simple, flavour-driven cooking, Sally focuses on high-quality ingredients and nostalgic British dishes with a modern twist, always prioritising sustainability and supporting smaller producers.Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.Follow us at @chefsgetpersonalpodcast.Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.Follow Sally Abé on Instagram at @littlechefsally to stay updated on her journey, restaurant and everything she's creating.This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before. Hosted on Acast. See acast.com/privacy for more information.

Chefs Get Personal Podcast is back for its fourth season with an incredible line up ahead. With your host Justine Murphy as she interviews a different chef each fortnight, from all different walks of life, from Michelin stars to rising stars.She will be asking the very same questions to each chef and of course every answer is very different, which is what makes each interview so inspirational.Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.Follow us at @chefsgetpersonalpodcast for all our visual episode clips.Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.This episode is part of Season 4 of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before. Hosted on Acast. See acast.com/privacy for more information.

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 more. For all things mymuybueno, head to 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  Hosted on Acast. See acast.com/privacy for more information.

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 more. For all things mymuybueno, head to 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  Hosted on Acast. See acast.com/privacy for more information.

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 more. For all things mymuybueno, head to 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  Hosted on Acast. See acast.com/privacy for more information.

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 more. For all things mymuybueno, head to 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  Hosted on Acast. See acast.com/privacy for more information.

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 more. For all things mymuybueno, head to 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  Hosted on Acast. See acast.com/privacy for more information.

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 more. For all things mymuybueno, head to 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  Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Jackson Boxer as he shares about overcoming substance abuse, finding purpose within his job and he also shares about his new restaurant.  Jackson’s first work in kitchens was as a kitchen porter for Margot Henderson at the age of 16. The experience was formative, and Jackson continued to pursue cooking jobs as he completed school and then a degree in English at Cambridge.  After graduating, Jackson joined the opening team at 32 Great Queen Street, gaining experience on the floor, then in the bar and finally in the kitchen. In May 2010, Jackson and his brother Frank Boxer, together set up Brunswick House in Vauxhall, which was initially intended as a six-month pop-up with a 10-seat counter snack bar and a café atmosphere. Over the last ten years, Jackson and Frank have slowly grown it into a dining room, bar, terrace, three private dining rooms and the cellars – a nascent speakeasy and dance dungeon.  In March 2019, Jackson opened Orasay in Notting Hill, inspired by the western isles of Scotland where he and Frank have spent summer holidays since childhood. Orasay won Best New Restaurant in the Square Meal Guide 2020, the Best Menu Catey Award in 2021 and was included in the National Restaurant Awards top 100 UK restaurants in 2022.  In 2021 Jackson and Frank opened below Stone Nest, a bar and music venue in the basement of the Stone Nest arts and performance venue in the former Welsh Chapel on Shaftesbury Avenue. In summer 2023, Jackson joined Cowley Manor, the Experimental Group’s first UK project outside of London, as chef consultant for the Cotswolds hotel. In September 2023, Jackson opened Jackson Boxer at the Corner restaurant on the second floor of Selfridges, Oxford Street.  Jackson and the Experimental Group have recently launched their second project together, Henri, a Parisian-inspired bistro on the ground floor of Covent Garden’s The Henrietta Hotel. Jackson now splits his time between the kitchens of Brunswick House and Orasay where he is chef proprietor, Cowley Manor, Jackson Boxer at The Corner and is busy working towards the launch of Henri at The Henrietta Hotel. He occasionally puts pen to paper for various publications.Website: www.brunswickhouse.londonInstagram: @jackson_boxer & @brunswick_houseThank 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 more. For all things mymuybueno, head to 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  Hosted on Acast. See acast.com/privacy for more information.

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 more. For all things mymuybueno, head to 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  Hosted on Acast. See acast.com/privacy for more information.

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 more. For all things mymuybueno, head to 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  Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Roberta Hall-McCarron as she shares about how she got into cooking, her new cookbook and her exciting new restaurant addition.Working in professional kitchens since the age of 16, Roberta moved to Burj Al Arab, Dubai, before returning to Scotland to work at Michelin-starred The Kitchin. Roberta was offered the opportunity to be on the opening team at Castle Terrace by Dominic Jack, where she remained for six years, three of which were spent as head chef. It was at Castle Terrace where Roberta met her now husband and front of house at The Little Chartroom, Shaun McCarron. To date, she has won accolades including Best Newcomer at Edinburgh Restaurant Awards, 2019; YBF Best Chef 2018; Eating & Drinking Award from The List Magazine; entries in Michelin Guides 2019 and 2020; UK’s Top 100 at Estrella Damm National Restaurant Awards 2020; Breakthrough Chef of the Year at the Food and Travel Awards; Good Food Guide 2020; 100 Most Influential Women CODE. Roberta has been shortlisted for GQ Best Chef 2022 and in 2023 she became Squaremeal’s Female Chef of the Year. Representing Scotland, Roberta proceeded through to national finals in the BBC’s Great British Menu in both 2020 and 2021, in the latter winning the fish course and cooking at the final banquet.Roberta Hall-McCarron opened her first restaurant, The Little Chartroom in June 2018, followed by Eleanore in 2021. All Roberta’s menus are influenced by her childhood memories of sailing the Scottish coastline and her love for her country's produce. The Little Chartroom is in the top 100 of the 2022 Estrella Damm National Restaurant Awards and most recently was named by British Vogue as the best restaurant in Edinburgh.Website: www.thelittlechartroom.comInstagram: @chef_roberta_hall & @thelittlechartroomThank 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 more. For all things mymuybueno, head to 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  Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Paul Burgalières as he talks about his promotion and role as Executive Chef at L'Enclume, his time at Geranium and what advice he would give to chefs starting in the industry.Born in Limoges in west France, Paul started his culinary journey training at Lycée Hôtelier de La Rochelle. After graduating, Paul worked with Michel Trama in Puymirol for a year and did a season with Michel Rochedy in Courchevel. In 2011, Paul made the move to London to work as a Chef de Partie at L’Atelier Robuchon before landing a job at three Michelin star Geranium in Copenhagen (number one in The World’s 50 Best Restaurants 2022) where he worked his way up from a Chef de Partie to Assistant Head Chef in just two years. It was there, under Rasmus Kofoed, that Paul learnt to appreciate the role of nature in gastronomy.In 2017, his wife suggested making the move back to the UK. Having previously worked in London, Paul wanted to settle outside of the capital so when the position of Head Chef at L’Enclume opened up, he jumped at it. Now as Executive Chef, alongside Simon Rogan, Paul has been instrumental in the development of L’Enclume over the last six years and played a key role in the third Michelin star win in February 2022.Website: www.lenclume.co.ukInstagram: @paulburgalieres and @lenclumemymuybueno Visits: L'EnclumeThank 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 more. For all things mymuybueno, head to 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  Hosted on Acast. See acast.com/privacy for more information.

mymuybueno Chefs Get Personal Podcast is back for a third season with an incredible line up ahead.With your host Justine Murphy, Founder and CEO of mymuybueno, as she interviews a different chef each fortnight, from all different walks of life, from rising stars to Michelin stars.She will be asking the very same questions to each chef and of course every answer is very different, which is what makes each interview so inspirational.Thank 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  Hosted on Acast. See acast.com/privacy for more information.