About me

I grew up on my family's farm in Bulgaria, where my whole interest in food began. I was surrounded by an abundance of fresh fruit & veggies, available throughout the year as well as a variety of livestock. The wider family would forage, make wine and cheese, as well as other fermentation processes, these experiences were an integral part of my upbringing. It formed a deep respect for produce, along with an understanding of its origins & how best to treat each ingredient. Always being fascinated by process, the kid who always asked "why"...A career in cooking is all that I could think about.

I was fortunate enough to work with some incredible people, in some of the best (and most demanding) kitchens in London under some truly inspirational chefs.

After working my local restaurant beat in St.albans, I went to Australia, where I fished & farmed for 18 months - this was an eye opener to how our food is grown/caught and prepared for us. On my return Simon Johnston, of St.Michaels manor gave me my first foray into the world of fine dining, I still thank him to this day - with the odd pint in London.

Next came the Grove, and subsequently the infamous Petrus, under the guidance of Russell Bateman. I owe Russell my career, he showed me cookery I could only dream of. Above all else, he taught me how to conduct myself, how to be professional and how to command respect. He instilled this insatiable drive & passion in me, that I never knew I had.

Stints at Kitchen Table, The Ledbury & the opening of "Geziellig" - with Graham Long (thank you sarge!) were brief but sweet, and then came Tom.

Working at Muse with Tom Aikens was like my finishing school. Tom & the team nurtured me to be a more rounded chef. Tom pushed me to be better every day - even in Lockdown! Giving me projects and yet more foraging tasks. He trusted me as his Sous chef which I cannot thank him enough for. It is the best place I will ever work in. I have never worked with a more dedicated individual, and that rubbed off on me, just a little...

These days I help out friends, do some consultancy and menu planning when I am not private cheffing. The little spare time I have is either spent playing squash or foraging.

I would love for you to become the net part of my story...

Kris Iordanov