French chef Yoan Chevet describes the cuisine at Sinabro as ‘Bistronomique’, falling somewhere between Bistro and Gastronomique, the root of which is French fine dining. However, he isn’t afraid to mix it up with fresh, seasonal or unique ingredients from many different origins.
He has worked in the kitchens of some of the most reputable kitchens in France and England. Starting his career at the tender age of 15, he has spent 20 years in the triple Michelin starred, Taillevent in Paris, Le Meurice, Le Celadon and La Table de Joël Robuchon.
Having worked alongside some of the biggest names in the industry, including and Frédéric Simonin at L’Atelier De Joël Robuchon, at The Connaught and , Galvin at Windows, he worked his way up from Sous Chefto Head Chef.
Chevet and his wife, Sujin decided to break out of traditional French fine dining and set up a restaurant which celebrated all that they loved about cuisine. The foodie pair who have travelled extensively to broaden their culinary horizons, have brought their learnings and passions to Sinabro’s table to create an unforgettable dining experience.
Sinabro, a word from Sujin’s native Korean means ‘to advance’ or ‘to progress’, step by step. Having waited four years for the perfect premises and having spent several decades between them acquiring the necessary skills, the couple decided the name describes their culinary journey perfectly.
Describe your culinary philosophy in 5 words…
Sophisticated handling of fresh ingredients.
What is your greatest inspiration?
Experience, nature, travelsand converstions with my wife.
If you could take a plane ride to any restaurant in the world, just forone meal, where would you go?
‘ RestaurantAlinea in Chicago:different style, but I like his dedication to the cuisine.
What three things would you take to a desert island?
Water, Music, Boat
28 Battersea Rise,