Marta Sandini is an Italian chef whose cooking is shaped by a love of fire, fermentation and bold flavours. Originally from northern Italy, her career has taken her through kitchens in Slovenia, London, China, Australia and the United States, experiences that continue to influence the way she cooks today. She trained at Hiša Franko under Ana Roš before going on to work at Luca, Allegra and Naughty Piglets in London, and is currently Head Chef at Lardo. Her food is rooted in Italian cooking but isn't tied to tradition. She draws inspiration from travel, preservation techniques, smoke and the simple pleasure of cooking and having fun. Whether working with prime cuts or lesser known ingredients, her focus is always on flavours and curiosity, making food that people genuinely want to eat.

Melanie Brown is a Chef Sommelier and Restaurateur who trades the refined cellar for the raw intensity of the hearth. As the founder of London’s The Laundry and a 2025 Cuisine Magazine Global Ambassador, Melanie’s ‘Rugged Gourmet’ philosophy is defined by a deep obsession with provenance and primal heat. While her background is rooted in elite wine expertise, her heart is at the grill- specifically working with lamb, her favourite protein to master. Whether she is rendering a heavy fat cap over glowing embers or balancing the gamey richness of wood-fired rack with high-acid pairings, her cooking is a masterclass in tension. As an OFYR Ambassador and creator of the Wild Table series, she specialises in warm hospitality, moving away from polished kitchens to embrace the grit of a woodland feast. From judging the Decanter World Wine Awards to harnessing the smoke of an open flame, Melanie’s work is a collision of world-class vintage and seared, salt-crusted craft.

Melissa Thompson is a live-fire cook, author and broadcaster. An ambassador for BBQ brand Weber, Melissa showcases a wide-range of recipes and possibilities for cooking over fire. She is the author of two cookbooks. Fired Up, out March 26, 2026, celebrates barbecue with modern recipes and tips on the BBQ basics for beginners. Her debut cookbook, Motherland, charts the island’s history through food with accompanying recipes. Of Maltese and Jamaican descent and based in London, her heritage features heavily in her food. She has demonstrated the art of jerk and barbecue cooking to audiences across the UK and Europe, and is a regular chef at Meatopia, as well as other festivals and live fire events. She is a panellist on Radio 4’s The Kitchen Cabinet, has appeared on Saturday Kitchen and writes for Good Food magazine, The Guardian, Conde Nast Traveller, National Geographic and more.

Mike Davies is the chef founder of The Camberwell Arms and Frank's Cafe. In January 2025 he joined together with Alex Keys and Tom Jones, to open a wholesale butchery in Spa Terminus called Farmer Tom Jones. Mike has always been obsessed with the best ingredients, they have informed his style of menu writing and approach to cooking in general. FTJ has been an opportunity to learn a lot about the meat industry, whilst championing some of the best producers and animals in the UK. In 2024 Mike released his debut cookbook 'Cooking for People'.

Meatopia veteran Mikel is inspired by traditional cooking techniques and original recipes drawn from the relationship between the Basque land & sea. Early on, he learned how to cook traditional and authentic food from his amona (Basque for Grandma), which influenced his career as grill master of Zapiain Sagardotegi, a type of cider-house in the Basque Country where they pay homage to 'txuleton'. Beef from former dairy cows that have been part of the homestead all their life, and seen through their working years before being put out to pasture. Though domesticated, have led a life in harmony with the rural environment, fertilising the land and giving back by grazing on the grass. During this time the beef gains a distinct flavour because of the beautiful marbling and thick layer of buttery yellow fat. His cooking methods are simple with a focus around the parrilla and fire. His traditional Basque parilla keeps the general setup of the old grill, as well as adding modern grilling technologies. It is a reflection of what he has learned over the years - progression without veering much from his Basque DNA. It is his mission, along with brother Iñaki, to spread their childhood gastronomy to the rest of the world.

Nathan has spent the past six years as Head Chef at The Quality Chop House in Farringdon. He leads a close-knit brigade, working closely with trusted suppliers to elevate classic British dishes through a strong emphasis on provenance and rare-breed ingredients. His cooking combines traditional chop house roots with a broad range of global techniques, allowing him to present both prime and lesser-used cuts in a modern, approachable way.

Well Fed Naz is a self-taught chef and the creative force behind JURKISH, a bold fusion concept blending Jamaican and Turkish cuisines. Her cooking style is vibrant, soulful and rooted in the Afro-diaspora, layered with international technique and unexpected flavour pairings. Drawing on her mixed heritage and London upbringing, Naz creates dishes that feel both nostalgic and entirely new, where jerk spices meet Cypriot traditions, and comfort food is reimagined with precision and flair. Pushing the boundaries of fusion is at the heart of her work, constantly exploring how cultures, flavours and techniques can collide in unexpected and exciting ways. Naz’s journey has been shaped by resilience and reinvention. After a fire destroyed her previous business and left her rebuilding from the ground up, she channeled that experience into JURKISH, a concept that celebrates cultural connection, storytelling and the beauty of the unexpected. Her work reflects a deep understanding of community, using food as a bridge between worlds. She has built a strong presence within London’s food scene, founding concepts such as Kitchen 54 and Bando Belly, and collaborating with brands including Nike, Adidas, Havana, Pieminister, The Face and Jägermeister. Naz has also appeared on MasterChef: The Professionals, further cementing her reputation as an innovative voice in modern fusion cuisine. Known for her energy and originality, she continues to push boundaries, with a vision to grow JURKISH into a globally recognised brand.

Nick Willoughby and Tessa Harrison are chefs with years grafting their way through the UK’s street food and festival scene, cooking for hungry crowds everywhere from muddy fields to packed city markets. Now based in Borough Market, they bring that same energy and obsession to every sandwich they serve. At the heart of their cooking is fire. Whether it’s smoking, charring, grilling or roasting, they use live fire to build deep, bold flavours that turn simple ingredients into something memorable. Every element is there for a reason, carefully layered to create the perfect bite - rich, smoky, balanced and properly satisfying. Their food is rooted in quality produce, honest cooking and a belief that great sandwiches should be every bit as considered as a restaurant dish. Delivering food that’s big on flavour, generous in spirit and made to be eaten with both hands.

Over 22 years of experience in the hospitality industry with proficiency of running Operations as Head Chef, Executive Chef and Brand Chef. A very approachable and trustworthy individual with a customer focus and believes every meal should be an occasion. As someone with diverse multi cuisine experience, I strive to keep things simple and demonstrate productivity and efficiency in daily Operations. Michelin Plaque awarded for 2 consecutive years at Farzi Café London, 2 Chef Television series for Amazon Prime, Discovery and Sony TV.