Our team – Tavolune

The team

Kitchen & dining room

Most of our team have been with us for more than five years. They are the reason guests come back.

Chef & owner

Hand-rolled pici cacio e pepe

Six years in Bologna trattorias, then a Michelin-starred kitchen in Lyon

18 years in kitchens

Pastry chef

Tiramisu and the cardamom buns

Pastry school in Paris, three years at a Montmartre pâtisserie

11 years in kitchens

Head chef, grill

The 45-day dry-aged rib-eye

Grill and butchery training in London and Buenos Aires

9 years in kitchens

Head sommelier

Orange wines and small growers

Advanced sommelier certificate, harvests in Burgundy and Slovenia

12 years in kitchens

Restaurant manager

Making every table feel like the best one

Hotel school in Madrid, front of house at a Barcelona tapas bar

10 years in kitchens

Head barista

The monthly single-origin flat white

Barista championship finalist, roastery training in Melbourne

6 years in kitchens

Careers

Fresh pasta, whole animals and a wood oven.

Four-day weeks and no split shifts.

A stage in another kitchen every year.

We eat together before every service.