Ollie Dabbous - Executive Head Chef
I opened Dabbous in 2012 as my first venture. Previously I had worked at Le Manoir aux Quat' Saisons, Mugaritz, Pierre Gagnaire, L' Astrance, Noma, The Fat Duck and WD-50 among others. We won a Michelin star in our first year and were fortunate to receive many favorable reviews, most notably 5 stars from both Fay Maschler and AA Gill. At one point, we were fully booked for a year in advance.
The food I cook is entirely product-driven, taking the very best ingredients, questioning why we like them, and then highlighting those qualities in the most organic, restrained manner. "Dabbous: The Cookbook" (Bloomsbury) was published in 2014.
We ultimately took Dabbous, a humble restaurant, as far as we could, and were looking to set up somewhere new and different. It was at this time that the opportunity to collaborate on 85 Piccadilly arose: a new challenge and possibilities to compelling to deny.
I have the same hunger now as I did when we opened Dabbous, and look forward to creating a thriving business, sustainably operated & enjoyed by critics and the public alike.
Luke Selby - Head Chef of Above Restaurant
I am the Head chef for the 85 Piccadilly Mezzanine restaurant. Previously holding senior positions at Le Manoir aux Quat' Saisons, Restaurant Gordon Ramsay and Dabbous. I was lucky enough to win the Roux Scholarship and National Chef of the Year in 2017.
I look forward to leading my dynamic team to create a restaurant using the very best ingredients served in an organic and refreshing style.
Kieran McLoughlin - General Manager of Ground Restaurant
I joined the world of hospitality at a young age, washing up in local hotels and restaurants in my home county of East Lothian in Scotland. I started my front of house career in hotels before moving to Restaurant Martin Wishart after a year here I went on to complete five years at Le Manoir Aux Quat Saisions. Before taking my first role Restaurant Managers role at Gravetye Manor. I completed my time at Gravetye and was lucky enough to win the title of UK Restaurant Manager of the Year 2018.
My passion for the industry stems from a childhood fascination with restaurants and the hustle and bustle of busy dining rooms. From a young age I was hooked and aspired to become a top Maître’d and to be the conductor of this incredible orchestra. I was heavily influenced by some of the incredible and one off characters I have met along the way.
The opportunity to work alongside the very best talent in the industry and to provide an experience and concept unlike any other, was the main driving factor in becoming part of the team. I look forward to opening the doors, meeting people from all walks of life and showcasing our restaurant to the world.
Oskar Kinberg - Bar Manager
I moved to London from Sweden in 2005 to work and play for a year. I have always enjoyed eating and drinking food and drinks, and it turned out I really enjoyed working with it too. After a few short stints in cocktail bars and nightclubs I found a job I liked, and settled in for many years, as part of the opening team for The Cuckoo Club. Here I worked with some great bartenders who showed me how to create ingredients from scratch, balance drinks and which flavours worked well together. It was a brand new world! It was here I decided I wanted to make a career out of this.
The next step was opening my own bar.
At The Cuckoo Club I met Ollie Dabbous, a very talented and driven chef who wanted his own restaurant too. Together we opened Dabbous & Oskar’s Bar in January 2012, which we ran together until we closed its doors in July 2017.
Now, I’m very excited to be involved in Hedonism Wines & Ollie Dabbous’ all day fine dining experience and have the opportunity to make cocktails for both old and new guests in a fantastic environment and with a great team!