Flesh & Buns, the Asian-style restaurant in London's Seven Dials, has announced Jon de Villa as its new head chef.
De Villa brings previous chef experience from nine years spent learning Japanese cooking skills at the Nobu Group, and previously worked at the Michelin-starred site Zafferano. He will now work alongside chef proprietor, former Zuma chef and Bone Daddies founder, Ross Shonhan.
Launched in 2013, the 140-cover Flesh & Buns serves ‘hirata' DIY steamed buns originally from Taiwan, in a below-street-level dining room. It is the second solo project for Shonhan, after he launched ramen bar Bone Daddies in 2012.
Commenting on his new role, De Villa said: "The scope for innovation, from a chef's point of view, is incredibly exciting at Flesh & Buns. I hope the menu continues to excite our customers equally."
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