Chef Eduard Eduard

I’m a Birmingham-based private chef with a background in fast-paced, high-standard kitchens. I’ve worked as a sous chef in places like Gaucho and Bank, and been part of opening concepts such as F1 Arcade, Pasture, and COW & SOW. That experience shaped the way I cook

My style is built around bold flavours, good produce, and simple ideas done properly. I work a lot with charcoal and open-fire cooking, but I keep everything balanced and well presented. From premium cuts of meat to fresh seafood and seasonal dishes, every plate is thought through .

Alongside private dining, I run my own spice brand, which plays a big role in my menus. I use my own blends and sauces across dishes to bring something different and personal to the experience.

Private dining for me is about creating the right atmosphere as much as the food. I keep things professional but relaxed, adapting to the setting and the people at the table. Some clients want a more interactive experience, others prefer something low-key.

I don’t work with fixed menus. Everything is tailored to the event, whether it’s a sharing-style dinner, a BBQ setup, or something more refined for a special occasion.