The All in One Ultimate Restaurant List Interview: Taylor Bonnyman

This fine dining restaurant in Chelsea boasts a team with impressive credentials. Chef and owner Taylor Bonnyman hails from New York’s two Michelin-starred Corton, head chef Marguerite Keogh worked with Marcus Wareing at his eponymous restaurant at the Berkeley, and pastry chef Chris Underwood is a former alumni of Tom Aikens and Claude Bosi. We got a few minutes with Bonnyman to ask who he prefers cooking for and whether there’s a difference between diners in London and New York.

When did you decide you wanted to become a chef?
I always enjoyed cooking, but it wasn’t until I left university that I was sure I wanted to become a chef.

Who or what have you learnt the most from in your career?
There are many things that you learn from when you enter the restaurant business. No single thing dominates over other influences and they are constantly in flux.

Who do you most enjoy cooking for?
People with a curiosity in what they are eating, who think about food and don’t over-analyse. These people generally enjoy their food most, and if people enjoy their meal then we have done our job.

How do London and New York restaurant-goers differ?
I think that diners in both cities demand the same thing. Ultimately, everyone wants to be able to enjoy excellent food with service that makes them feel good. If it represents excellent value, then it’s even better.