Kurt was European Director for Nobu. The first European restaurant was opened in London, which received a Michelin-Star within 10 months of opening, the UK’s first Michelin-Star for Asian cuisine. He then went on to develop and establish the brand worldwide.
Kurt launched and founded his own concept Ping Pong, which went on to
become a successful global brand. Ping Pong was also recognised as one of the UK’s fastest growing companies and continues to be one of London’s most successful Asian restaurants.
In September 2013 Kurt opened Chotto Matte in Soho’s Frith Street bringing
together the best of Japanese and Peruvian culture. Chotto Matte serves
high-quality Nikkei cuisine and colourful cocktails in a vibrant, loud
atmosphere. Following the success of Chotto Matte’s launch Kurt opened
Black Roe in March 2016, London’s first Poke bar and grill inspired by the
Pacific Rim. In October 2016 Kurt continued to expand his operation by
opening Fucina, a modern organic Italian restaurant located in the heart of
Fast forward to 2018 and Kurt oversaw the launch of Chotto Matte’s first
international outlet in Miami. Currently focusing on Chotto Matte’s
International expansion, Miami will be followed by Chotto Matte Toronto,
currently scheduled to open in early 2019.
Paul was born in Sydney, Australia and was exposed to the hospitality industry from a young age. He began his career in the family business, working in all aspects of the restaurant industry. He later took a post in a boutique hotel in Sydney to continue his studies in management.
Paul’s passion in F&B moved him from hotels to free-standing restaurants as he worked his way up to management positions at a very young age. With an eagerness to succeed, he opened his first café in the Sydney Suburb of Brookvale. He soon expanded into the second café in North Sydney.
Paul sold his cafes later in order to focus in the restaurant industry.
Purchasing Milsons restaurant in Kirribilli, Sydney, at the young age of 27, Paul became one of the young restaurateurs of Sydney. This ‘One Hat’ fine dining restaurant continued its success with Paul at the helm. Later purchasing the sister restaurant, Jaspers of Hunters Hill, another ‘One Hat’ restaurant, Paul began to grow his company to create a mini restaurant empire. Successfully opening Essence restaurant in King Street Wharf Sydney, Paul continued to grow his restaurant company to 12 restaurants throughout Sydney.
Creating a strong following and a recipe for success, His work expanded internationally, and later became Director Asia Pacific for Hilton Worldwide managing almost 300 F&B outlets in 17 countries. He then moved to Moscow as Director for Stepan Mikhalkov as Director for Verchisky, Vanil and a number of other restaurants and cafes within the group.
With an international focus, Paul has been appointed as CEO with restaurant groups in Saudi Arabia, Kuwait, Bahrain, and London.
Jordan had his first catering experience when he was 14. It was a two-week work placement arranged by his school. Two years later, he started a
four-year apprenticeship at the 5-star Savoy Hotel in London, where he worked alongside inspirational Chef Anton Edelmann, whose initial words Jordan still remembers: “You know, this is really hard work, so be sure it’s what you want to do.”
At the same time, he completed a four-year university course at Thames Valley University. He achieved NVQ 1, 2, 3 and 4, obtaining a Diploma in International Culinary Arts, in partnership with the academy de culinare. During this period, Jordan also met the new Chotto Matte Head Chef Michael Paul.
Jordan then moved to Gordon Ramsay’s 3 Michelin Star restaurant in Chelsea, where he spent his next 30 months. Jordan describes this period as the hardest: working 95 hours a week under extremely stressful conditions. He admits, that only the powerful values and teachings he inherited from his parents prevented him from abandoning the job after just a few weeks.
Pursuing the fusion of respect and passion that characterises the Japanese food, he moved to Nobu restaurant, London – Park Lane. He spent the next six years of his career working his way up to being the youngest sous chef at Nobu, eventually progressing to Head Chef. Jordan maintained a Michelin-Star throughout his lead.
Before taking his role as Executive Head Chef at Chotto Matte, Jordan opened Buddha Bar London, where he worked as Executive Head Chef and brought the concept over from Paris. He was also favoured by Italian fashion designer Giorgio Armani for his private yacht, and worked as Executive Head Chef at Aqua Kyoto London winning 2AA rosettes in his 2nd year. He has also travelled and cooked in Hong Kong, Japan, Spain, Ireland, Israel, Monaco and Greece.
Jordan spent a month in Peru with Kurt and Michael dining in all the restaurants Lima had to offer including, carnivals and markets on their search to find the real taste of Peru.
Michael’s career began at a very young age. Following his passion for food, Michael began his culinary journey as a Westminster College graduate where he obtained a culinary diploma.
Following his education Michael moved on to gain experience within a multitude of service styles and cuisines. Working under chefs such as Philip Corrick (RAC Club), Herbert Berger (1 Lombard St), David Cavalier (Charlton House) and Lloyd Mann (Sodexho) helped him gain varied experience ranging from fine dining to client catering, Michelin starred cuisine and high-end banquets such as guildhall and RAC.
It was his experience and passion that led him to his current role of Head Chef at Chotto Matte, taking up the lead position alongside Jordan Sclare in 2013 and developing the brand for several years. Michael has since become a pioneer of Nikkei cuisine. Since the opening of Chotto Matte not only has he honed the title and his own style, he has made Chotto Matte a leading brand in the market. The sensational food and clinical consistency has given the business exactly what was needed to expand overseas.
He is now assisting Jordan Sclare in coordinating the projects in Miami, and Toronto. Michael has maintained a true ethos for cooking with his heart and producing great food with real passion.