Buddha-Bar London has appointed King Dey, formerly executive chef at Baku, to head up its kitchen.
Since Buddha-Bar took Paris by storm in 1997, the brand has become the blueprint for the designer bar. Buddha-Bar London however has always been viewed as something of a departure. Although still featuring some of the capital’s best live DJs – and a great line in amazing cocktails – the emphasis here is very much on the food.
It is this focus that led its team to scour the capital for the best possible culinary talent, and in King Dey they believe they have found someone who fits the bill perfectly.
This award-winning chef’s career has spanned over 16 years and several corners of the globe. As such it is an ideal match for Buddha-Bar whose celebrated cuisine masterfully infuses Chinese, Japanese and Thai flavours with elements of Western fine dining.
Having worked in Mumbai, New York, Tokyo, Bangkok, Dubai and Japan, King moved to London to take on the role of group head chef at VAMA (which was awarded Best London Restaurant by Good Food Guide under his tenure), followed by head chef at ‘Etranger where he won critical acclaim for his innovative fusion style that merged Japanese flavours with traditional French cuisine.
After three years at L’Etranger (during which time he picked up his second Best London Restaurant award), Dey decided to freelance, working for such legendary names as Zuma and Noma in Copenhagen. He also helped launch a Nordic fusion restaurant in Reykjavik before returning to London to take up the reins at much lauded Azerbaijani restaurant Baku.
Buddha Bar London, 145 Knightsbridge, London, SW1X 7PA
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