Flesh & Buns, from the team behind Bone Daddies, has appointed a new Head Chef, Jon De Villa, at the popular Covent Garden restaurant.
Jon, who will be working alongside Chef Proprietor, Ross Shonhan, will bring a wealth of relevant experience to the Flesh & Buns kitchen having worked as Chef de Partie at Michelin-starred Zafferano before being recruited by the esteemed Nobu Group, where he refined his Japanese cooking skills for the next nine years.
Now ready to take on a new challenge at the Seven Dials based izakaya restaurant, Jon comments:
‘The scope for innovation, from a chef’s point of view, is incredibly exciting at Flesh & Buns. I hope the menu continues to excite our customers equally.’
About Jon De Villa
Born in the Philippines and raised in Sydney, Jon started his career by undertaking numerous chef apprenticeships before progressing to roles in Sydney’s multicultural kitchens. Here he discovered the art and skill of cooking multiple cuisines including Mexican, modern South American and pan-Asian cooking.
In 2004, with eight years of kitchen experience, Jon travelled to London where he became Chef de Partie at Michelin-starred restaurant Zafferano. The following year, Jon was recruited by the esteemed Nobu Group where he would continue to work for the next nine years, honing in on his Japanese skills.
Jon began his career with the Nobu Group as Senior Chef de Partie at the Nobu Park Lane restaurant, and was appointed Senior Sous Chef at the critically acclaimed Nobu Berkeley Street in 2010. During his time working for the group, Jon created innovative menus and dishes, thus allowing his passion for modern Asian cuisine to thrive.
In October 2014, Jon jumped seas and moved to the Maldives where he became Executive Chef at the award-winning five star Baros Hotel.
Fast-track to August 2015, Jon is the latest addition to be welcomed into the Bone Daddies family as the newly appointed Head Chef at Flesh & Buns, sister restaurant to Bone Daddies. The Seven Dials based izakaya restaurant, which specialises in Japanese-inspired casual dining, is a continuation of Ross Shonhan’s aspiration to show London the different cuisines and culinary sub-cultures of Japan.