CHEF AND RESTAURATEUR
Jason Atherton began his career working under great chefs including Pierre Koffmann, Marco Pierre White, and Ferran Adria at elBulli, and joined the Gordon Ramsay Group in 2001. After nine years working with Ramsay, Jason left to launch his flagship restaurant, Pollen Street Social, in April 2011 in London’s Mayfair and was awarded a coveted Michelin star within six months of opening.
As well as 5 restaurants across Asia, restaurants in New York, Dubai and most recently Sydney, Jason Atherton has a total of 7 London restaurants, soon to be 8 next month. Little Social in Mayfair was Jason’s second restaurant opening in the capital which was quickly followed by Social Eating House, in Soho on Poland Street, with head chef Paul Hood. Social Eating House became Jason’s second Michelin starred restaurant. In autumn 2013, Jason opened restaurant Berners Tavern, located in The London EDITION Hotel in London’s Fitzrovia with executive chef Phil Carmichael. After the launch of Jason’s book Social Suppers in May 2014, he and The Social Group launched City Social, a sky-high restaurant on the 24th floor of Tower 42 which was awarded a Michelin-star less than five months from opening. Jason’s most recent venture is wine shop and tapas bar Social Wine and Tapas located in Marylebone with plans to open another 3 restaurants in the next year. Sosharu, his first Japanese restaurant and bar is set to open 7th of March in the Turnmills building in Clerkenwell.
CHEF DE CUISINE
In 2002, Phil first met Jason Atherton and worked alongside him on the launch of Gordon Ramsay’s Maze, playing an integral role in the restaurant’s opening. Quickly becoming Jason’s right hand man, he headed up the kitchen at Maze in South Africa and then in Prague, where he won his first Michelin star, one of his career highlights to date.
Phil then returned to London to assist Jason in the launch of Pollen Street Social in 2011. The restaurant opened to critical acclaim and was awarded its first Michelin star in 2012, becoming one of London’s most esteemed restaurants.
With strong UK supplier relationships, he is very passionate about sourcing local ingredients and enjoys transforming simple cuts of meat and other produce into delicious meals for his diners. He describes his cooking style as classical, and has been heavily influenced by the chefs he has worked under.