Like with creative heads in fashion, the shelf life of a chef has become increasingly short. Following the closure of Garden Of Eden and Pyxiemoss – two restaurants that were arguably ahead of their time – this Brit is proving to be very much relevant though. (Uncannily, he studied at the London College Of Fashion, and has bag design and a now-defunct label on his resume.) His latest move: taking a non-conformist stab at the menus of Kilo – the trendy F&B-meets-lifestyle establishment that’s a favourite of the creative pack – where he’s been culinary director since end-January. Think dry-ageing brisket with sake – wagyu beef-style; turning ﬂavours and textures on their head (try the umami bomb that’s the Salmon Roe Puri with oolong tea and pickled ginger panna cotta); and generally “bringing up the bar and style” across the company, which spans restaurants here and in Bali, as well as a thumping club. While mindful not to alienate Kilo’s loyal clientele, the Alexander McQueen fan is determined to never put pasta on the menu, or wear Crocs in the kitchen.
Leather jacket, Boss. All other clothes, his own