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    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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yoan

Eat My Words – Yoann Chevet – Sinabro, London

Welcome back to Eat My Words it has been quite some time between meals and we are VERY hungry! This week we had a chat to a very talented chef, Yoann Chevet. Yoann is no stranger to fine dining or world class kitchens, having worked at some of the best Michelin starred restaurants in France and the UK.  We are now very lucky to have Yoann cooking his own food from his own kitchen, together with his wife Sujin he has opened  Sinabro in Battersea Rise. Sinabro, a word from Sujin’s native Korean means ‘to advance’ or ‘to progress’, step by step. Having waited four years for the perfect premises and having spent several decades between them acquiring the necessary skills, the couple decided the name describes their culinary journey perfectly.

Lets hear what Yoann had to say.

Which is the last restaurant you visited and what were your thoughts?

Arbutus: Good Value and amazing food. I would like to see more reasonably priced one Michelin star quality restaurants.

Which is your favourite London restaurant?

Barrafina, Terroir, Kauffmann’s. I can’t choose just one.

What is the most important attribute for a chef to have working in your kitchen?

Aside from creativity and skill, it is essential for a chef to be self-motivated and retain a positive attitude even in the most stressful situations.

If you had to give one piece of advice to an up and coming chef, what would it be?

Work with Passion and don’t count your working hours. Learn as much as you can from those around you. To have a successful career as a chef, you must fall in love with your work, choose work based on what you will learn not what you will earn.

What would you choose for your last meal?

Stuffed Tomato with Sausage and Rice from my mother or my wife, Sujin’s Grilled Pork.

Who would be your ideal dinner companion?

My wife, of course. (She will be reading this…)

Which Chef (Chef’s) do you most admire?

Mr. Georget. I worked with him for my first internship and I learned so much from him.

What is your signature dish of the moment?

Snails with Mushrooms, Parsley Puree and Garlic Foam.

 

Many thanks to Yoann for taking the time out from his busy kitchen to chat with us. You can find him at www.sinabro.co.uk, on facebook  and tweeting from @sinabrolondon

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