1 Michelin Star Chefs: Robbie Jameson, Humo
Robbie Jameson is the head chef at HUMO, a Michelin-starred restaurant in London.
HUMO is a Michelin-starred restaurant located in Mayfair, renowned for its innovative approach to wood-fired cooking.
About Robbie
Originally from Scotland, Robbie learned to fish, clean, and cook at just six years old, guided by his uncles.
He built his career working alongside top chefs like Graeme Cheevers and Nick Nairn and gained international experience at The Heritage Wine Bar in Australia. In 2021, he also appeared on MasterChef: The Professionals.
Robbie’s passion lies in wood-fire cooking and fermentation, which will play a bigger role in HUMO’s new direction. His travels, especially to Australia, helped shape his barbecue style and led him to Creative Restaurant Group — founded by Misha Zelman in 2021 — who gave him creative freedom to develop his vision.
Menu
Looking ahead, Robbie plans to introduce more Scottish influences to HUMO’s menu, celebrating produce like shellfish, sea herbs, and root vegetables. He recently added a dish inspired by Cullen Skink, a traditional Scottish smoked fish chowder — reimagined with aged scallops, halibut, pickled
smoked mussels, wild garlic, and caviar.
The dining experience is typically offered as a tasting menu, with optional wine or sake pairings that match the pure, smoky flavours of the kitchen.
Accolades
Since opening in Mayfair, HUMO has quickly earned a reputation for its innovative wood-fired cooking. In 2024, the restaurant was awarded its first Michelin star, recognising its exceptional craftsmanship, creative menu, and dedication to high-quality ingredients.
The Michelin Guide describes the restaurant, saying: “Cooking over fire often implies a freestyling ruggedness, but the clever and sophisticated techniques here demonstrate its limitless possibilities.
"No gas or electricity is used in the process; instead, every element of ‘fire’ is considered, from the selection of different woods for different ingredients, to the choice of flame, smoke or embers as the primary source of heat.
"Japanese precision is married with superb British ingredients, whether crab, scallops or lamb. For a special treat, book Abajo, the chef's counter serving a tasting menu of Colombian dishes.”
Written by Abi Kinsella
Other Michelin Star Chefs
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