Belazu’s resident innovation chef, Henry Russell, found his appetite for cooking at a young age. As he was growing up, Henry used to spend hours in the kitchen with his mum learning about the traditional art of home cooking.
Henry honed his cooking techniques in a gastro pub serving hearty British classics before moving to work with Claude Bosi at his Michelin-starred restaurant, Hibiscus.
He soon realised that he wanted a little more freedom to explore his own approach and ways of creating great dishes.
In 2013, after a short stint as a freelancer and private chef, Henry began working at Moro which specialises in North African and Spanish cuisine. After a year there, he was appointed as the head chef at it’s sister restaurant, Morito.
We’re delighted to welcome Henry as part of The Pembury Kitchen’s innovation team.