Hannah Harley Young speaks to four London chefs about their kitchen style

Chefs are the couturiers of cuisine. These maestros create magic at the stoves, but their ability to prepare can also be impaired or improved by how they dress. This articles was published originally in an issue that celebrates the intersection of food and fashion, so what better excuse can there be to explore culinary dress? As part of my work at Crazy Sexy Food I speak to and interview chefs on a regular basis, so I was thrilled to dig into this tasty new angle.

The fascination with chefs and culinary culture has grown beyond the kitchen, especially as of late with the release of shows like The Bear, Boiling Point and The Menu. Questions about these talented but volatile personalities abound: are their lives just one big shouting match over pots and pans? What happens when they step away from the kitchen, go on a date, or take the kids to school? Here’s what they dished up:

Chantelle Nicholson

Owner/Head Chef – Apricity, Duke St

Is the chef’s uniform dead?

I think it is evolving! Traditional, starched whites have their place, but now there’s lots of alternatives. At Apricity, I made the decision to step away from chefs’ whites. I didn’t take this lightly; there is a sense of ceremony when buttoning up, and they are unifying. However, as someone running a restaurant, there were other factors at play.

On the note of everyone wearing a 'uniform' - I love it. I think it brings a sense of camaraderie and teamwork.

I used to wash my whites at 90 degrees, then it would take a good hour or so on my day off to iron. It was expensive and time-consuming. Plus, my standards of whiteness and ironing differed to some of the others on my team. I would get a little frustrated at the grey, crumpled state of their jackets. So, I decided to move to t-shirts that could be washed in a mixed load. They still need ironing though, and I still feel ironing lessons are needed by some…   

On the note of everyone wearing a 'uniform' - I love it. I think it brings a sense of camaraderie and teamwork. Plus, it's nice to not think about what you're going to wear!

How do your sartorial choices differ from cooking at home to cooking at work?

I'm a pretty tidy person, to the extent that I get upset when I get anything on my apron in the kitchen!  When I am at home, I don't wear anything different to what I have on at work. The only consideration would be if I'm cooking something rather pungent; then I would be mindful that I don’t step out in that later. 

Take me through your outfit (pictured), why have you chosen it?

I'm a huge jumpsuit fan. For many reasons. Firstly, you don’t need to match it to anything. Secondly, they all have pockets (bonus!). Thirdly, they're great for when it's not too cold, and not too hot. They're one of those in-between outfits.

Elliott Grover Executive Chef - Cut, Park Lane

Is the chef’s uniform dead?

Definitely not. In fact, I believe it remains a vital symbol of the values, skills, and competence of being a great chef. I personally wear the Bragard power jacket, and I love it. I wear it daily at 45 Park Lane, and I wore it proudly at the Oscars last year!

 Take me through your outfit (pictured), why have you chosen it?

Today I’m wearing an amazing jumper from Hackett, the quality is unrivalled! They focus on craftsmanship and excellence as I do with my craft, so it suits me perfectly.  Shoes are very important to me; most the time I’m wearing trainers. I’m sporting the Valentino RockRunner, which are expensive, but they definitely last much longer than a cheaper alternative.

 What’s your favourite food memory? What were you wearing at the time?

When I was sixteen, and I had just finished my shift at Le Caprice. For some crazy reason I used to think it would be ok to have dinner in the Wolseley! I remember I had this huge puffer jacket on, and I got sat next to a table which had oysters. My jacket hit the stand, and they went all over the floor. The man was not happy… but my eggs benedict was delicious. Ha-ha.

Robin Gill

Head Chef / Owner - Darby’s

Is the chef’s uniform dead?

I don’t think it will ever die. But I haven’t worn a chef’s jacket in over ten years, opting for a workwear shirt like Carhart or a plain white tee. It’s all about the aprons and shoes for me. Birkenstock brown leather clogs and a classic blue-and-white striped butcher’s apron that’s slightly faded.

I feel naked without an apron!  I bring a couple on holiday just in case…

How do your sartorial choices differ when cooking at home to cooking at work?

They don’t really, I feel naked without an apron!  I actually bring a couple on holiday just in case…

 Take me through your outfit (pictured), why have you chosen it?

This is my French painter’s coat, which I picked up in a vintage showroom – it’s a staple. I’m also wearing a classic Breton blue and white t-shirt, a simple pair of short cut linen trousers, and my twenty-year-old boots. They’re nicely worn, yet still immaculate. I live in this outfit, or something similar. It’s perfect for flowing in and out of work mode without having to do a full outfit change.

Bárbara Heitor

Sous Chef - KOYA

How do your sartorial choices differ when cooking at home to cooking at work?

I remember when I started working in the kitchen, sixteen years ago, how uncomfortable those chef jackets with long sleeves, polyester trousers, and heavy shoes felt. On top of that you had to use the classic chef’s hat! What a nightmare! I'm glad that chefs in general are more aware about what feels good on their bodies.

At work I feel very lucky because we have the option of either a cotton t-shirt or a beautiful traditional shirt used in Japanese festivities. At home I swap the work shirt for this apron that belonged to my best friend's grandmother. It has so many frills.

 What’s your favourite food memory? What were you wearing at the time?

My family summers in the south of Portugal, near this tiny village, Cacela Velha. For a long time it only had one restaurant.

The menu hasn’t changed to this day, serving oysters, clams, charcuterie, and cheese. We’d go there in salty swimsuits and linen clothes. I keep going over and again after a long day on the beach… There's nothing like that feeling!

 Take me through your outfit (pictured), why have you chosen it?

For me it's really important to feel comfortable, light and warm (if it's winter). The brands that I tend to wear are always focused on minimalism and function. My jacket is Uniqlo, London winters necessitate this. I wear a lot of trainers; being on my feet so much I need shoes soft as clouds. Finally, the scarf I nicked from my dad last Christmas… he still doesn’t know!