Meet our team of original, innovative and dazzling specialists who help shape our approach to food. Welcome to the Gathered Table’s class of 21/22.
One of the most influential women in food, Ixta cut her teeth at Yotam Ottolenghi’s NOPI restaurant. She has worked at Ottolenghi’s Test Kitchen for four years, contributing to his columns in The Guardian and The New York Times and co-writing her first book, Ottolenghi Flavour.
A pastry chef of eight years, Ravneet honed her craft in renowned establishments such as St. JOHN, Llewelyn’s, Black Axe Mangal and Wild by Tart. Through her Telegraph column, publication contributions and her first cookbook ‘The Pastry Chef’s Guide: The Secret to successful baking every time’, she makes the joy of baking accessible to all.
Author of three cookbooks – The Doctor’s Kitchen, Eat to Beat Illness and Doctor’s Kitchen 3-2-1- Rupy is a medical doctor and firm believer in the power of food and lifestyle change as medicine. His philosophy is to use flavour and celebrate our cultural diversity to make healthy lifestyles enjoyable and accessible to everyone. No Myths. No Fads. Just delicious healthy food.
The Godfather of Spanish cooking in the UK, José believes that tapas is for everyone, including home cooks – it’s all in the prep and keeping it simple. This mantra, along with his charm and passion for Spanish food, has made him a regular on many favourite foodie programmes, including Saturday Kitchen, Sunday Brunch and James Martin’s Saturday Morning, to name just a few.
Ollie is one of the most exciting fine dining chefs of the moment. He has worked in some of the best restaurants in the world and published the award-winning ‘Dabbous: The Cookbook’. He earnt his first Michelin star at Dabbous, which he held for an incredible ten years. When he moved to HIDE on Piccadilly, his talent and reputation were confirmed with a Michelin star just six months after opening.
Chef-founder of the Kricket Indian restaurants in Soho, London, Will focuses on creating Indian dishes that use seasonal ingredients. Having worked in Bombay, his menu is more a homage to Indian cuisine than a direct translation. He was labelled a ‘chef to watch’ in 2016, and his refined versions of Indian classics are adored by diners and chefs alike.
Dublin-born Robin has worked under revered chefs, such as Marco Pierre White and Raymond Blanc, but his own string of restaurants – The Dairy, Sorella, Counter Culture and Darby’s – are relaxed, innovative and very exciting.
One of Ireland’s most prominent chefs, JP is a passionate advocate of wild, seasonal and sustainable ingredients. He is committed to promoting the food of Galway and producing world-class, contemporary Irish cuisine. He does this through his Michelin-starred restaurant, Aniar, and his annual Food On The Edge symposium, which attracts top chefs from around the globe.
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