Theo is an innovative chef with hands-on experience for over a decade in Michelin starred restaurants, including spells at Heston Blumenthal’s 1 star The Hinds Head and 3 star The Fat Duck. Later he brought a greek twist to the classic menu of Pied à Terre in London. Expect deep flavours and creative touches inspired by his background in the London restaurant scene and the Eastern Med.
Dominik joins Hip Hideouts following a number of high level positions working for Angela Hartnett at Hotel Portetta and Kari Porsteinsson at Nielsen in Iceland. He has a passion for Nordic inspired dishes and brings clean design to impressive flavours. Dominik brings beautiful plates inspired for his love of nature and the Michelin restaurants he has worked at.
Javi developed his menus and style through restaurants in in the uk and in Spain including the five star Fontsanta Hotel in Mallorca, Okinami in Brighton UK and also working for Adrian Quetglas at his Michelin starred restaurant in Palma. His down to earth approach brings stunning dishes in a private dining setting.
Joe joins Hip Hideouts from a string of impressive restaurants including the Michelin starred L’Orotan and the Lords of the Manor, as well as a number of winter seasons in private luxury chalets in Verbier, Zermatt and St Martin de Belleville. His dishes bring inspiration from his surroundings and combine fresh and innovative plating to combine with sublime flavours.
Born and raised in Argentina, Mariano’s journey started with open wood ovens, flour and yeast. Venturing to Europe he worked in a number of beautiful restaurants developing his love for creative plates and finally joined the team to provide private dining on the Island of Mallorca. Expect exciting combinations and fresh fused plates.
Simon has explored the globe, cheffing on superyachts in the Mediterranean and Caribbean to high profile clients. Off the beaten track he has foraged on an Arctic Base camp alongside Inuit chefs; private cheffed for Elton John on tour and was head chef for a luxury ski chalet company in Verbier. Expect your boundaries to be pushed.
Tommy is an exciting young chef with a 100% passion for food and fresh ingredients. With a Masters Degree in Nutritional Therapy. Tommy created his own start up catering company before four winter in Courchevel and then until 2021 he was one of the tutors at Orchards Cookery school. Expect punches of flavours and modern British plates with a twist.
Vini came through the ranks of the Brazilian restaurant scene with a focus on his love for pastry. Following a spell at Noma and El Celler De Can Roca he was brought to Baleraric Islands and worked on menu design in Formentera and later at Lío Ibiza. His plates bring a fusion of flavours from the places he has worked.