Erion Karaj – Executive Chef at The Groucho Club

How long have you been at the restaurant?

I have been at the club for since early 2018, we have 2 restaurants with 5 – 7 private dining rooms.

Which was the first restaurant you worked in?

An Italian restaurant in Victoria (La Fontana) in 1999, 8 years in Italian restaurants including Locanda Locatelli and then 11 years for Gordon Ramsay.

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

Boca di Lupo and Audley in Mount Street.

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

Gordon Ramsay, no need to explain why he has taught me everything about cooking/cooking style/hospitality.

What is your personal signature dish?

At the moment Roasted venison loin, parsnip puree, Swiss chard, blackberry & chocolate sauce.

Which other chef’s) do you most admire?

Gordon Ramsay, Giorgio Locatteli, Thomas Keller, Michelle Roux Jr.

What’s the best part of your job?

Every day is a different day with plenty of new challenges.

And the worst?

Having a bad service.

What would your last meal be?