A deep passion for his Greek heritage, heavily influenced by the nostalgic cooking of his mother and YIAYIA (GRANDMOTHER). First opened essi in Shoreditch, March 2023, to great reviews on the menus unique and original fusion of Greek/Australian cooking. The summer of 2024 saw him popping up in Brooklyn NYC. His totally unique take on Greek inspired, open fire cooking with an Australian flavour, is a sight and taste to behold.

Laura is a proud seafood slinger and is based on the south coast of England. She’s been in the industry over 25 years (we know – she doesn’t look that old) and flamed all over the world with great cooks and the best producers. Her love for fusion and fire is fuelled by travel which she has done extensively over the years. Boca Loco food truck is based in Sussex.

Established in 2019 and based in South Wales - Bab Haus is run by Leyli Homayoonfar and Rebecca Goad, our food is an eclectic mix of modern Mexican / Middle Eastern and American BBQ, a fusion of Leyli’s Persian background and Becs experience living on the West Coast of America, mostly flavours and cooking techniques which centre around fire. Our food is constantly evolving but the one thing that remains is the aspect of cooking over fire which is key to the flavour of our dishes. Our food sites; BAB HAUS MEX in Goodsheds, Barry, Newport Market and Ffos Caerffili with a focus on Mexican and Texas BBQ both with hints of Middle Eastern flavours and cooking techniques.

Liam Barker is freelance chef specializing in Caribbean food cooked over fire. He quit a career in fine dining to discover his Caribbean heritage. His signature style infuses live fire and smoke into ancient Caribbean methods and recipes. He found connection and inspiration in the way the native people of the Caribbean cooked. His food has heavy influences from Trinidad & Tobago, Barbados, and the Caribbean Colombian coast.

Livia Alarcon is a dynamic chef known for her innovative approach to classical European cuisine. A proud Liverpudlian, Livia brings a fresh, modern perspective to traditional British and French culinary techniques, honouring the craftsmanship and flavours of the past while boldly reimagining them for today’s palate. Her style is rooted in precision and respect for the foundations of classical cooking, yet she is unafraid to reinterpret time-honoured dishes with creativity and flair. Livia's distinctive culinary voice has earned her national attention, most recently as a standout competitor on this year’s Great British Menu, where she proudly represented the North West as one of the few female chefs in the competition. Her appearance marked a milestone, not only for her career but also for female representation in professional kitchens. With a growing reputation for refined, thoughtful dishes that tell a story, Livia draws inspiration from legendary European chefs while carving out her own unique path. Whether developing original recipes or leading a team in the kitchen, she brings authenticity, innovation, and a deep passion for her craft to every plate she serves.

Originally from Poland, Chef Lukasz’s passion for food began early, leading him to pursue formal culinary training before taking his talents abroad. In 2013, he moved to England to deepen his experience and explore new gastronomic horizons. Lukasz joined Salt Yard Group as a Senior Sous Chef, where he found his true culinary voice in the bold, vibrant flavours of Italian and Spanish cuisine. His cooking is rooted in tradition, but always with a creative twist—celebrating fresh ingredients, regional techniques, and the soulful culture behind every dish. Driven by a deep love for the Mediterranean way of life, Lukasz brings heart, heritage, and a touch of continental flair to every plate he serves.

Marie Mitchell is a chef, writer and author of the much-acclaimed narrative Caribbean cookbook, Kin: Caribbean Recipes for the Modern Kitchen. A lover of all things Caribbean – food, culture, energy, her cooking explores her Caribbean heritage through the lens of having grown up in London. She develops recipes and curate’s events and pop ups around driving Caribbean culture and understanding forward. Marie loves to explore the many layers that feature in Caribbean food, through its vast influences – treating her food as both a historical experience and an education, just one where you leave sated. Fresh, deeply flavoured and complex is what Marie loves to bring to the table and with live fire cooking woven into the Caribbean experience, those flavours sing when married with a little smoke and fire. Marie has written for Observer Food Monthly, Guardian Feast, Borough Market, Waitrose Food and Resy London. She’s spoken live at the DO Lectures, featured on Sunday Brunch, Broadcasting House, BBC Radio 4, and Jamie Oliver’s Meat Free Meals. Her first cookbook, Kin, a collection of recipes from the Caribbean and its diaspora, was published in 2024 by Particular Books, and published in North America in 2025 by WW Norton.

Hailing from the Greek islands, he embarked to start his culinary journey to mainland Europe. There he refined his skills under renowned chefs in esteemed Michelin-starred kitchens across Amsterdam, Copenhagen, Geneva and London. His winter stint with essi restaurant in Shoreditch 23/24 began the relationship with Kostas and their mutual passion for Greek inspired twists. More recently popping up all-over London with his supper clubs, to sell out nights and gaining a huge following.

Dublin born chef, Mark O’ Brien has spent the last ten years working his way through some of the best restaurants in London. Stints at Barbecoa, The Dairy, and Birch (Zebra Riding Club) have all given him a grounding in modern cooking, whole animal butchery and live fire. He is chef owner of Snake Oil Barbecue, an American Barbecue Restaurant with Whole Animal Butchery at its heart. Based on the Kentish coast, all meat comes from high quality, local farmers who we have a strong direct connection with. Pulling from many different styles of barbecue to bring out the best in each individual cut we aim to bring a delicious selection of the bounty of the South to all of our customers.