He started his culinary adventure in Goa with a diploma in food production, then trained at a 4-star hotel. At just 21, he thought, "Why cook in one kitchen when I can cook around the world?" — and joined P&O Cruises. Seven years, countless dishes, and a few wild stormy nights later, he docked in the UK in 2014.🇬🇧
Since then, he's sharpened his knives (and jokes) at Benares (Michelin Star Restaurant) , became Head Chef at Gunpowder, added some French flair in a fancy restaurant, and ran the kitchen at Chilworth Hotel - all while probably dreaming of the perfection throughout out culinary journey.
After stint with Iconic Scott’s Mayfair, added opening of finest restaurant Jugaad in Camden to add to his long list culinary journey we are please to welcome Chef Jose to the Dandelions family to carry on bold style Indian flavors, serious skills, and a sense of humor that might just be spicier than the food.
Fun fact: He believes every dish has a story, and he's got one for each (just don't ask during service
Come for the food, stay for the flavor — and maybe a good kitchen tale or two.🔥