Collaboration | Restaurant Associates

We work with our partners and collaborate with our clients to achieve great things together. Since its inception in the early 1950s, Restaurant Associates has had collaboration at the heart of everything we do.

Our founders brought expertise in from some of Manhattan’s culinary luminaries such as James Beard, Julia Child and Joe Baum the iconic restaurateur. We continue to work with great partners that help us celebrate our heritage and deliver exceptional experiences for our clients including:

Dipna Anand - Consultant Chef

Inspired by her father’s authentic Punjabi dishes at their renowned family restaurant, Brilliant Restaurant, Dipna is on a mission to prove that true Indian cuisine can be healthy, inventive and delicious. Her pop-up events bring a wide range of amazing dishes including plant-based options from her restaurants and cookbook, Beyond Brilliant, to our customers.

Dipna's latest restaurant is located at Somerset House. Heroing the authentic Punjabi and South Indian cuisine that Dipna is known and loved for, the menu features signature dishes including samosa chat blast, Delhi makhana chicken and dynamite wings alongside a wonderful weekend brunch menu, classic thali plates and traditional dishes on the a la carte menu like South-Indian prawn curry.

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Michel Roux Jr. – Consultant Chef

Michel Roux Jr. acts exclusively as consultant to Restaurant Associates through Roux Fine Dining. A decorated 2-Star Michelin Chef, Michel provides Restaurant Associates with unrivalled access to the highest quality cuisine, which we are able to offer to our clients.

Michel lives to bring joy and happiness to every plate and, after so many years of partnering with Restaurant Associates, is still delighted as ever to help us achieve our aim of making every meal memorable.

Jason Atherton – Consultant Chef

Jason Atherton was the first British chef to complete a stage at Spain’s famous El Bulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.

Seasoned with this knowledge Jason worked in partnership with Restaurant Associates to open the grand Gatsby-esque City Social atop the 24th floor of Tower 42, with its 360-degree views across the City of London. We are proud to be affiliated with an established culinary star of Jason’s calibre.

Emily Roux – Consultant Chef

Following in her legendary family’s culinary cooking footsteps, Michel Roux Jr’s passionate daughter, Emily, provides her own unique insight for great food offerings to our clients. She has an innovative attitude to food which is reflective of the quality service she provides and a family legacy of creating inspiring dishes.

Bryn Williams – Consultant Chef

Hailing from Denbigh in North Wales, Bryn Williams learnt to appreciate food and its origins from an early age. He worked under Marco Pierre White at The Criterion, Michel Roux at Le Gavroche for three years and was senior-sous at The Orrery for four years. Bryn is now the Chef Patron of Odette's, taking over the property in October 2008.

Bryn is also at Porth Eirias, a beach-front Restaurant, Café & Bar on the North Wales Coast. Bryn supports our chef training programme in Wales to nurture and develop talent in the country.

Jeff and Chris Galvin – Consultant Chefs

The Galvin brothers run a collection of Michelin star restaurants across the south of England. Chris and Jeff Galvin believe in high quality cuisine, luxurious surroundings, warm and hospitable professionals and respect.

In partnership with the brothers, we launched Galvins at Glyndebourne in 2021 that focuses on sourcing only seasonal ingredients daily, treating them with the attention and care they demand.

Steve Groves – Executive Chef at Glyndebourne

Steve Groves is the Executive Chef at Glyndebourne Opera House overseeing three prestigious restaurants as well as all hospitality and events at this world renowned venue. Steve works in partnership with the Galvin Brothers to bring their Michelin-rated dishes to Middle and Over Wallop as well as creating his own plant-forward and farm to fork menus in Nether Wallop and Mildmay.

He previously worked as Head Chef at Roux at Parliament Square and Sous Chef at Launceston Place. Steve holds the titles of National Chef of the Year in 2019 in the Craft Chef Awards and winner of MasterChef: The Professionals in 2009.

Imogen Davis - Founder of Native

Having grown up in rural Northamptonshire, Imogen has always had an affinity with nature. Imogen’s incredible palate for Britain’s wild food has been widely recognised, notably having been named as one of Grace Dent’s ’10 people to watch in the food industry’, 100 Most Influential Women in Hospitality 2021 and listed in The Face New Guard 2021.

Native is the first restaurant venture of university friends Ivan Tisdall-Downes and Imogen Davis. Native champions British wild produce with a foraged focused menu. Imogen and the team are dedicated to maintaining and working towards a zero waste restaurant and work hard to source and support regenerative agricultural practices keeping true to their ethos of letting the land dictate the menu.

nativerestaurant.co.uk

Sabrina Ghayour - Consultant Chef

British-Iranian chef and author Sabrina Ghayour has been dubbed ‘The Golden Girl of Persian Cookery’ and her debut cookbook Persiana became a runaway bestseller followed by Sirocco, Feasts and her latest book, Bazaar. Her work is regularly featured in magazines and newspapers and she is now a familiar face on British television.

Home to simple, vibrant and flavourful fuss-free recipes with an emphasis on Persian and Middle Eastern flavours and delicious ingredients and techniques from around the world.

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KERB

KERB have been at the helm of the London Street food scene since launching in 2012 - improving the quality of food served on the capital’s streets, legitimising the industry through professionalising its practices, and growing a community of entrepreneurs who are driving real change across the city’s food landscape.

Across our business we work with KERB to incorporate award winning pop-ups and street food offers that sit beautifully alongside our restaurants and events concepts.