JACQUES DEJARDIN -
HEAD OF OPERATIONS
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.
Sebastian La Rocca -
Executive Head Chef
Influenced by his grandmother in Argentina, Sebastian's passion for food started as a child. At 18 he moved from Argentina to New York to study at the Culinary Institute of America. Later he moved to Florida to continue his studies in food and beverage administration at the Johnson & Wales University. Since then he has worked in many renowned restaurants around the world, including Nobu in Miami, Faena Hotel & Universe in Buenos Aires, the Four Seasons in Costa Rica and the Hanbury Manor Marriott Hotel in Hertfordshire. Sebastian joined Barbecoa in January 2011 to find his perfect kitchen, where there is a mix of passion for good food and an unbeatable knowledge of meat.
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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