Zuaya, the new modern Latin American restaurant from Spanish twins Alberto and Arian Zandi, has just announced a host of key appointments ahead of its opening on High Street Kensington on 20 July.
In the kitchen, Head Chef Francisco Lafee (pictured right) will take the reins of the strong brigade, utilising his experience gleaned from some of the world’s best kitchen’s including Barrafina (London), El Celler de Can Roca (Girona), Central Restaurant (Lima) and Martín Berasategui (San Sebastián). Dishes, heavily influenced by Latin America, with touches from Europe and the Far East, feature bold and exciting flavour combinations.
General Manager Francisco Teixeira (pictured left) will oversee the general running of the restaurant and bar from guest relations through to team training, HR, budgeting and sales planning. Prior to joining Zuaya, he was senior restaurant manager at Hakkasan and having also held managerial roles at Shoreditch House, Yauatcha and Gaucho, Francisco is well versed in running busy restaurants.
Deputy General Manager Michael Knight will work closely with Francisco across all operations for Zuaya. Knight arrives from the Big Easy Crab Shack on the King’s Road where he was General Manager and has previously held positions with Whitbread and Zerodegrees Microbrewery. Knight will also be involved in marketing and customer engagement for Zuaya.
Overseeing the cocktails is Head Bartender Jonatan Bertola who joins Zuaya from Hakkasan where he was Senior Bartender for four years. Bertola will ensure the calibre of the drinks are as strong as the food menu, driving drinks innovation and development whilst managing the bar team.
Hailing from Spain, Head Sommelier Jaume Farreros Torrent will be joining the team from Gaucho, where he worked his way up to the role of Head Sommelier and academy trainer at the group’s flagship restaurant in Piccadilly.
Torrent brings with him a level 3 certification with The Wine and Spirit Education Trust and a thirst for knowledge and appreciation of the wine industry. Matching Francisco’s passion in the kitchen, Jaume will curate an extensive list of rare and lesser-known wines, as well as advising guests on the best pairings for their meal.
Brothers Alberto and Arian commented, “We are exceptionally proud of the staff we have pulled together, all have incredible hospitality experience, drive and passion. We are very excited to be opening our debut London restaurant with such a great team.”