1 Michelin Star Chefs: Edoardo Pellicano, Mãos

The  Staff Canteen

Edoardo Pellicano is the executive chef of Mãos in Shoreditch, London. 

The chef grew up in London with his Italian father and Singaporean mother, spending many evenings after school in his father’s Italian restaurant, Ibla, sharing staff meals with the chefs for dinner. Aged 14, Edoardo moved to Rome where his father opened a second restaurant. 



41 Redchurch St,

Shoreditch, London E2 7DJ

Telephone: 020 7739 9733

Website: https://www.bluemountain.school/maos

Reservations: https://maos.dinesuperb.com/

Instagram: @maos.bluemountainschool

Monday Closed

Tuesday Closed

Wednesday 7–11:30pm

Thursday 7–11:30pm

Friday 7–11:30pm

Saturday 7–11:30pm

Sunday Closed

Career to date

Having been introduced to the world of food from a young age, Edoardo, inspired and set on a career in food, returned to London aged 18 and embarked on a three year Professional Chef Diploma course at Westminster Kingsway College, graduating in 2011.

Edoardo then began working as Commis Chef at Michelin-starred Italian restaurant, Locanda Locatelli, before joining Viajante where he stayed for three years, quickly progressing through the ranks to become Senior Chef De Partie.

2015 saw Edoardo move to Copenhagen where he spent a few months in the research and development kitchen at Noma, Rene Redzepi's world-renowned restaurant, refining his acquired skills and exploring new ones.

On his return to London, Edoardo took the role of Sous Chef at Portland, the Michelin-starred modern European restaurant on Great Portland Street, where he became Head Chef within a year.

In 2018, Edoardo moved to Mãos, a sixteen-seat communal restaurant dining room in Shoreditch, as Head Chef. He is now Executive Chef and creates highly-detailed and unique dishes, using the season’s best produce and ingredients. In 2019, Mãos was awarded its first Michelin star.


Mãos is situated on the first floor of the Blue Mountain School, a multidisciplinary space owned by cult fashion boutique, Hostem. 

Set in a six-floor 19th century building on Shoreditch's Redchurch Street, the space is host to artistic, performance and music events - with Mãos a permanent installation.

The food is ingredient-led and prep heavy, focusing on rich umami-flavours resulting from processes like curing, ageing and fermentation.

Examples of dishes include celeriac noodles, braised chicken skin noodles cooked in chicken stock, roasted yeast and chicken fat, lemon with crispy shallots and Périgord black truffle'
and lobster aged in beef fat, rhubarb umeboshi, preserved lingonberries, preserved cherry tomatoes, first of ramson leaves and lobster bisque emulsified with toasted lobster head oil.

What the guides say


Michelin star


Designed to feel more like being a guest in someone's home than your typical restaurant, diners are encouraged to walk around the different rooms and talk to the chefs and sommelier and to socialise with their fellow diners at the communal table. 

The restaurant was a contender for the Hardens "top gastronomic experience" in London award 2019, while The Michelin Guide states that Mãos offers "a genuinely immersive experience and a night out like no other." 

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The  Staff Canteen

The Staff Canteen

Editor 11th October 2019

1 Michelin Star Chefs: Edoardo Pellicano, Mãos