The Artists
Meet Our Chefs
Six masters, twelve cuisines, one uncompromising standard.
Marcus Aurelius
Executive Chef
Three Michelin stars, two decades in Paris and Tokyo kitchens.
Sofia Esposito
Head of Pasta
Hand-rolled pasta from a 4th-generation Roman family tradition.
Hiroshi Tanaka
Sushi Master
Edomae-trained in Tokyo's Tsukiji market for 18 years.
Amara Okafor
Pastry Chef
Award-winning chocolatier, Le Cordon Bleu Paris alumni.
Diego Rivera
Grill Master
Argentine asado specialist, live-fire cooking advocate.
Elena Volkov
Saucier
Master of classical French mother sauces and modern reductions.
Want to Join the Kitchen?
We're always looking for passionate chefs and culinary talent.
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