In our series of The Staff Canteen Meets features, we interview a variety of chefs from different backgrounds about their route to where they are now, as well as discussing their hopes for the future, and film them showcasing some of the standout dishes.
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Emily Roux and Diego Ferrari on legacy, identity and the Roux family name
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From three Michelin stars to Lita: Kostas Papathanasiou’s new chapter
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Two restaurants, one philosophy: Mark Poynton on simplicity and standards
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Restaurant Story’s Tom Phillips on mentors, Michelin and Bocuse d’Or
