Chef Bobby Bobby

I am an accomplished and driven Executive Chef with extensive experience leading high-performing, award-winning restaurants across London and the South East. After training in both the uk and France via culinary college I have a passion for modern British cuisine and French cookery with a strong focus on consistency and quality, I’ve built a career transforming venues into thriving, high-revenue establishments.

Currently, I oversee four successful sites at Noble Inns, managing everything from menu development and costing to recruitment, budgeting, and team training. I first joined the company as Head Chef at The Pig and Butcher, where I revitalised the food offering, improved standards, and significantly increased revenue. My promotion to Executive Chef in 2025 reflects my commitment to excellence, creativity, and strong leadership.

Before joining Noble Inns, I worked closely with Stuart Gillies to open Bankhouse Wine Bar and Kitchen, designing the menu and concept around British–European small plates. Earlier in my career, I helped open The Kentish Hare with Chris and James Tanner, contributing to the restaurant’s success in earning two AA Rosettes, a Michelin Bib Gourmand, and a place among the Estrella Top 50 Gastropubs in the UK.

My foundations were built in some of the country’s most respected kitchens, including Gordon Ramsay’s Bread Street Kitchen, where I was part of the opening team and gained invaluable experience running multiple sections in a fast-paced, high-volume environment. I also had the privilege of working with Gary Rhodes at Rhodes 24 and progressed from kitchen porter to sous chef at Atlantis Seafood Restaurant in Kent.

I take pride in leading by example, mentoring chefs at every level, and driving standards through teamwork, creativity, and a deep respect for seasonal produce. My approach combines classical training with a modern, ingredient-led philosophy that prioritises flavour, consistency, and memorable dining experiences.