Chef Bruno Monteiro

With over twelve years of professional experience—including six years at the heart of London’s elite dining scene—I bring a world of flavor to your table. My journey began in Portugal, where the joy of large family gatherings and traditional cooking sparked a lifelong passion. Today, after honing my skills in Michelin-standard kitchens and iconic institutions like The Savoy Grill, I specialize in creating bespoke, high-end dining experiences that blend technical refinement with soulful storytelling.

Culinary Expertise

My repertoire is a map of my career, spanning a diverse range of global cuisines:

Fine Dining & Classic Technique: British and French haute cuisine (The Savoy Grill).

Mediterranean Fusion: Refined Mediterranean-Brazilian and Southern European flavors (Mano Mayfair, Bluebird Chelsea).

Nikkei & Asian-Latino: Expert-level Japanese, Brazilian, and Peruvian fusion (Sushisamba, Monmouth Kitchen).

Modern British: Award-winning, elevated pub classics (The Cadogan Arms).

Specialized Diets: Extensive experience in plant-based/vegan gastronomy and Mediterranean-style brunch.

The Cadogan Arms (Chelsea) | Top 50 Gastropubs UK

Collaborated with Executive Chef John Sparks to innovate and lead a menu defined by high-end British finesse.

Mano Mayfair

Delivered "fun dining" at a refined level, focusing on the sophisticated fusion of Brazilian and Mediterranean ingredients.

Sushisamba (Heron Tower)

Mastered the complex balance of Japanese, Brazilian, and Peruvian cuisines in one of London’s most fast-paced, high-standard environments.

The Savoy Grill by Gordon Ramsay

Trained in the pinnacle of British and French fine dining under Chef Michael Turner.

Skylon & Bluebird (D&D London)

Refined my Mediterranean techniques within two of the city's most iconic fine-dining landmarks.