JACQUES DEJARDIN -
Jacques has worked in and around hospitality for more than 15 years. He spent the early part of his career managing independent ventures in south London before entering into London's private club scene, including Rama for Jean-Georges Vongerichten at Fifty St James. He joined Gaucho in 2007, successfully running their Broadgate restaurant before taking over the flagship Piccadilly business. Jacques joined Jamie Oliver in July 2010 to launch Barbecoa and head up operations at Fifteen and Jamie's Italian Threadneedle Street.
Hus Vedat -
Executive Head Chef
"Having grown up in a north London butchers. shop and spending mornings at Smithfield Market, it.s fair to say that Hus knows a thing or two about quality meat. Combine this knowledge with a real passion for cooking with interesting cuts of meat, rare breeds and reigniting the smoking elements, and you get dishes that push boundaries and take flavours to whole new levels.
Bringing influences from different cultures around the world to the table, Hus. goal is always to produce new, exciting and innovative dishes that maintain simplicity with a real focus on provenance and fresh produce."
Belinda Jane -
Belinda started her hospitality career working in a steakhouse in South Africa, while studying hotel management. She moved to Los Angeles in 1994, where she worked in Santa Monica and the Pacific Palisades, serving the who's who of Hollywood. She then moved to Las Vegas, where she helped open the Four Seasons Hotel Las Vegas. After five years she left for San Francisco, working at some of its best restaurants, including Frisson, Bacar, Salt House and the ever-popular Tipsy Pig. Since moving to London she has been head of department at Sketch in Mayfair, before joining the pre-opening team at Barbecoa in 2010.
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