Private Chef Jose Manuel Flores Campo

With 5 years of diverse experience in the culinary industry, I began my career at Flesh and Buns, a renowned Japanese restaurant, where I developed my foundational skills. After a year and a half, I expanded my expertise at Seabird, The Hoxton’s celebrated Mediterranean restaurant. I then further refined my craft in French fine dining at Misternice, working closely with Executive Chef Javier Duarte, now at Alexander and Bjor. Currently, I am proud to be part of the team at Restaurant Gordon Ramsay, a prestigious 3 Michelin-starred establishment recognized globally for its excellence

For me, cooking is...

For me, cooking is a creative expression of passion, where each dish tells a story of culture, technique, and the pursuit of perfection, bringing joy

I learned to cook at...

I received my culinary training at the prestigious Le Cordon Bleu, where I gained a strong foundation in classical techniques and refined the skills n

A cooking secret...

My secret in the kitchen lies in balancing precision and creativity, ensuring that every ingredient is treated with respect, and allowing flavors to h