Lorenzo Salami

How long have you been at the restaurant?

Since the end of 2025, when we opened Panta Rei. It’s still very new, which makes it an exciting moment – we’re constantly evolving, refining, and shaping what the experience can become.

Which was the first restaurant you worked in?

My first experience in London was at L’Atelier de Joël Robuchon. It was a defining environment – incredibly precise, disciplined, and focused on excellence. It gave me a very strong foundation.

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

Woven by Adam Smith. I really enjoyed the clarity of flavours and the attention to detail – it’s always inspiring to see how other chefs express their ideas.

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

All the chefs I’ve trained and worked with. Every kitchen teaches you something – a technique, a way of thinking, a philosophy. Over time, those experiences come together and help shape your own identity as a chef.

What is your personal signature dish?

At Panta Rei, we don’t have a signature dish. The concept is built around change – the menu evolves every month. Our mantra is “everything flows”, so we don’t repeat dishes. The focus is always on what’s next.

What’s the best part of your job?

Being creative. Taking ingredients, ideas, and memories, and turning them into something new every month – that’s what I enjoy the most.

And the worst?

The long hours, and being away from family. It’s part of the job, but it’s definitely the hardest side of it.

What would your last meal be?

Pizza and gelato. Simple, but perfect – and very Italian.