Iain Graham - Executive Chef, Urban Caprice

Iain Graham oversees the menus and culinary creativity of Urban Caprice, the production and catering arm of Caprice Holdings (owners of The Ivy, Daphne’s and Le Caprice, amongst others). Iain has worked extensively in the UK and overseas. He began his career in the Lensbury Club in Teddington before moving to Boston working as a Pastry Chef at the Marriott Hotel, and later to Sydney and the stylish W Hotel. In London, Iain has worked with John Torode and Peter Gordon working as part of the team that launched Providores. Iain has also been involved in the creation of Cru in Hoxton, Fifteen Restaurant (where, as Sous Chef, he trained the first group of chefs) and the Tabernacle Bar + Grill in Shoreditch. Iain has more tattoos than a pirate.

Richard Kirkwood - Head Chef, J Sheekey and J Sheekey Oyster Bar

Richard is 34 years old and from Edinburgh. After school, he began working as Commis Chef at the Malmaison in his home city. He was there for 18 months before moving to London. He began working at The Hyde Park Hotel under fellow countryman Ralph Porciani. After six months he moved to Le Caprice as Demi Chef de Partie and worked there for a year and a half. In 1998 he helped to open the newly refurbished J Sheekey and remained there as Junior Sous Chef for 3 years. In 2002, he decided to take a year off to travel. Upon his return, he first went to work for Michael Weiss at Le Coq d’Argent as Sous Chef and then rejoined Caprice Holdings at The Ivy. He took a break from The Ivy to help Peter Weeden open the Paternoster Chop House in the City and remained there for 18 months before returning to The Ivy. In 2006, he moved back to J Sheekey as Senior Sous Chef and in 2009 he was promoted to Head Chef.

Gary Lee - Head Chef, The Ivy

Gary Lee has been Head Chef at The Ivy Restaurant for three years. His Caprice Holdings’ career includes positions as Sous Chef at Le Caprice and Head Chef at Bam-Bou before taking up his role as Head Chef at The Ivy where he also oversees the private dining room. His tenure here has also seen the opening of The Club at the Ivy in September 2008. His career started at The Dorchester under legendary Anton Mosimann, and having worked under several different chefs before becoming Head Chef himself, Gary has garnered a great deal of knowledge, experience and insight into different cultures and cuisines. He loves Asian cuisine for its honesty, history and methodology, and modern British for its evolution and creativity. All this experience and understanding fit neatly with one of Gary’s life philosophies: “there is no substitute for knowledge”. He ensures that everyone who works under him gets constant tutelage, encouragement and training. Gary’s big passion outside work, apart from his three daughters, is boxing. He trains up to four times a week and is a great fan of the discipline, concentration and tactical control that the sport requires; he certainly puts these qualities to good use in the kitchen.

Tim Hughes - Chef Director, Caprice Holdings
 

Tim Hughes initially joined Caprice Holdings in 1990, after an already prominent career, beginning at Le Caprice under Mark Hix. He left to be joint Head Chef at the legendary “The Canteen” but returned 18 months later to Le Caprice as Head Chef. He left again to open up Bank restaurant in Westminster and during this time he married and had three children. Shortly after the birth of his twins he was asked to return to the group and help open the newly refurbished J Sheekey. Tim is now Chef Director of Caprice Holdings, the Birley Group and Urban Caprice, has spent the last 10 years of his career with the Caprice Restaurant Group.

“What we are about is what the customer wants, not the chef wanting to do his own thing” is a phrase which sums up his feelings. Tim, in his role as Chef Director of Caprice Holdings, the Birley Group and Urban Caprice, continues to ensure that the customer is king.

Jun Tanaka - Pearl

Born in the US to Japanese parents, Jun Tanaka has headed up the kitchen at Pearl since its opening in June 2004. During this time, the restaurant has gained an excellent reputation for its modern French cuisine, served in the beautiful surroundings of the historic Pearl Assurance building.

Prior to Pearl, Jun worked and trained at Le Gavroche, Chez Nico, The Capital, The Square and Les Saveurs. He also worked under Marco Pierre White at both The Restaurant Marco Pierre White and The Oak Room. This refinement and high standard of cooking is now evident throughout the dishes at Pearl, where the menus are changed regularly to incorporate the best seasonal produce and ingredients.

Jun is a firm believer in using the best ingredients in season and ensuring that all ingredients used are not masked or over complicated, but enhanced to bring out their natural flavours, producing a clean and distinct taste.