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.com

Instagram: @jeremychanikoyi & @ikoyi_london

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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.com

Instagram: @satbains1

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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.com

Instagram: @maxcoen_chef & @dorian.nottinghill

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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.london

Instagram: @jackson_boxer & @brunswick_house

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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 & @restaurantgordonramsay

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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.se

Instagram: @d_berlin & @danielberlinrestaurant

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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.com

Instagram: @chef_roberta_hall & @thelittlechartroom

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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.uk

Instagram: @paulburgalieres and @lenclume

mymuybueno Visits: L'Enclume

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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.

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In this season finale episode, Justine interviews Chef Jack Cashmore as he shares all about the opening of his dream destination restaurant, The Chef's Table at Blue Duck Station, New Zealand.

British chef Jack Cashmore began his career in kitchens at 13 years old. The infectious energy and buzz of the restaurant environment enthralled him and set him on a path with the desire of one day opening his own restaurant. That path lead him through some of the best kitchens in Europe, notably the two Michelin starred Restaurant Sat Bains in Nottingham, and In De Wulf in Belgium. 

Several trips to New Zealand acquainted him with the magical an enchanting wild paradise that is Blue Duck Station. However, it wasn’t until after a 3-year stint as head chef at the critically acclaimed ANGLO in London, that he returned to Blue Duck Station in early 2018. Here, at the age of 27, he began developing and building The Chef’s Table at Blue Duck Station, New Zealand. Built from scratch, atop a remote mountain ridgeline, the intimate 10 seat restaurant opened in 2021.

Instagram: @jack_cashmore and @thechefstableatblueduck

Website: thechefstable.co.nz

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