Jason Atherton * Culinary Director
Jason Atherton was the first British chef to complete a stage at Spain’s famous elBulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.
With seasoned experience, having worked under great chefs including Pierre offmann, Nico Ladenis, and Marco Pierre White, Jason joined the Gordon Ramsay Group in 2001 as the executive chef for Verre in Dubai. In 2005, Jason returned to the UK to open maze in the heart of London, launching what would be the most successful brand in the group. Jason left Gordon Ramsay Holdings in 2010 to create his own restaurant company, Jason Atherton Ltd., with the flagship Pollen Street Social, which opened in April 2011.
Christopher Pitts * Chef de Cuisine
With his progressive cooking methods that both push the boundaries of technique whilst paying homage to the traditions of European fine dining, Christopher Pitts has started to build a reputation for himself in the ever-growing dining scene in Asia.
He was named by New Western Cuisine magazine as one of the Top 12 Chefs in China and Table No.1 has accrued an impressive number of awards under his leadership, including Best European Restaurant (CityWeekend Award 2013), China’s Top 100 Restaurants (Tatler Magazine 2013) and Top 5 Western Restaurants in Shanghai (TimeOut Shanghai 2013).
Scott Melvin * Executive Chef
Although this is his first appearance in Asia, Head Chef Scott Melvin is no stranger to the competitive culinary scene in Europe. Prior to Table No. 1, Scott managed both kitchens at Maze and Maze Grill under the Gordon Ramsay Group. Under his lead, the restaurants are ranked among the best in London.
With strong ambition driving him, Scott worked his way through some of the toughest kitchens in Denmark, Bermuda and France. While abroad, he developed a deep passion for exploring local food cultures, ingredients and culinary traditions. To this day, he continues to gather inspiration through his many travels.
Scott’s solid technical background coupled with his unique experiences give his food an intriguing international flair.