Michael Olive – Chef Profile

How long have you been at the restaurant?

I started at Elystan Street in 2017 and worked until 2022 rising through the positions before taking a year at The Ledbury to further my skills. I rejoined the restaurant as Head Chef in September 2023.

Which was the first restaurant you worked in?

Galvin La Chapelle.

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

Went to an amazing newly opened restaurant called Pyro in Bermondsey. It was fantastic.

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

Chef Phil has always been a mentor to me. The way I approach and cook food now is heavily influenced by him. He loves hyper seasonal and simple food, but cooked with love, care and attention to maximise the flavour from one ingredient. Which is what we really focus on at Elystan Street.

What is your personal signature dish?

My signature dish would have to be the Burnt honey tart with salted marcona almonds and chamomile ice cream. This dessert is perfectly balanced using the finest British ingredients. A real treat!

What’s the best part of your job?

I get a lot of fulfilment from teaching the team and investing in their development whether that be a new technique, recipe or a whole plate of food it is very rewarding. Also have been hosting a lot of collaboration evenings at Elystan Street which are always a lot of great fun and a great way to learn new styles of food and flavour combinations.

And the worst?

The inflation of how much good quality ingredients cost. It puts a real strain how freely we can compose menu in this current time.

What would your last meal be?

It would have to huge slab of lasagne with a side salad and a good dollop of mayonnaise. Pinnacle of gastronomy and pure comfort food.