Alberto Cavaliere

Which was the first restaurant you worked in?

Jamie’s Fifteen was where I first trained and worked professionally.

The first Michelin-starred kitchen I worked in was Marcus.

What was the last London restaurant you went to, apart from your own?

Elystan Street. Phil Howard’s food is a masterclass in classic technique – beautifully executed.

What or who has been the biggest influence on the way you cook, and why?

Marcus Wareing. His attention to detail and relentless pursuit of excellence shaped how I see food, kitchens, and leadership.

What is your personal signature dish?

Scallop Tartare – clean, precise, and deceptively simple, but every element matters.

What’s the best part of your job?

The few minutes before service – that high-energy moment when the team is locked in, the pace ramps up, and we hear, “First table’s arrived.” It’s a total buzz.

And the worst?

No-shows. We prep for hours, sometimes days, for a full restaurant – and when people don’t turn up, it’s a hit to the whole team.

What would your last meal be?

A bowl of Japanese dashi with hand-cut soba, followed by roast Challans duck with black garlic and miso jus. Finished with a yuzu tart – sharp, bright, and clean. It’s the kind of meal that hits both comfort and craft, East and West.