We're delighted to introduce our new head chef, Adrian Hernandez Farina.

Adrian was born and raised in NYC, is of Venezuelan heritage and has spent his formative years following his dad (also a chef) between New York and London.

Difficult to pin to a place, Adrian’s cooking style could be classified as modern American with a Japanese influence. He draws on his South American heritage & vast experience in some of NYC and London’s finest kitchens.

Adrian started his kitchen career at the 3 Michelin starred The French Laundry spending 6 years working from potwash through to chef de partie, picking up a love for hyper seasonal ingredients, contemporary fine dining and set menu focussed cooking. Since moving to London he has worked in a variety of top kitchens including Smokestak, Coal Rooms, Chiltern Firehouse & Luca and has found time to stage at Michelin starred The Clove Club, Sollip & Casa Fofo.

 

By taking over the kitchen at Dai Chi, Adrian will be continuing our Omakase menu tradition of playful flavour combinations and adding a new fascinating focus on fermentation and all things koji.