Our Chefs:

Mario Perez Reyes

Since he was very little he was courious about cooking. His mom is an excellent cook who always care about cooking different recipes everyday. That way he was introduced in how to cook seasonal, cheap and tasty quaility food without being a professional.

It was in the summer of 2007 when he got his first weekend job as a barbacue chef in a little place called La Buhaira, in Seville. It was there where he learnt the basics of cooking and how to prep and cook food in a professional environment. That was a hard summer since temperature in Seville are between 38ºc and 44ºc and the barbacue was outdoor!. This job lasted  for 3 years.

He decided to stop cooking for a few years and studied sound engeneering but after working in different places he decided to move to London  in 2014 and go all in on cooking.

Due to his low level of english, he got his first job as a prep chef in La chapelle, a one Michelin Star restaurant where he also met Giovanni Marzo. After working for a bit longer than a year and with all the kitchen lingo learnt, he decided it was time to get an actual chef job.

He got a CDP position at Fenchurch Restaurant, where he learnt a lot about french cuisine and new british cooking.

In 2016 he moved to a gastro pub called The Lady Ottoline where he stayed for one more year cooking nice, tasty and comfort pub food and learning all the classics.

After a year he decided to do some agency job so he could be rotating within different restaurants every week where he had to learn a new section everyday in a matter of minutes and being throw into service. He worked in well-known restaurants such Michelin starred Galvin at windows  or Ours Restaurant.

At the end of 2016 he was employed at One Moorgate Place, where they catered big events and private dinning. It was a great opportunity to learn how to manage big groups and simultaneous events with different menus one to another.

On 2019 he promoted  to Junior Sous chef at Eight Members Club, in Moorgate, London. Managing a brigade of eight chefs was very fruitful and rewarding. He stayed there until December 2020 when he decided to come back to a fast-paced environment, getting a job at Six by Nico.

Mario Perez Reyes