Our Managing Director and Executive Chef at Wabi London is Scott Hallsworth, an innovative chef who brings with him a wealth of experience and expertise in Japanese cuisine. His menu creates contemporary Japanese cuisine, through the introduction of complimentary ingredients and flavours. His restaurant is named after the Japanese aesthetic Wabi-sabi, a movement characterised by…
Paul Kanja Senior Sous Chef - A talented and experienced chef with a long-standing interest in cooking trends and innovations, Paul Kanja arrives at Wabi London from Wabi Horsham where he spent two years as Senior Sous Chef. Joining the team marked the culmination of a long standing relationship with Wabi Executive Chef Scott Hallsworth. The two trained together in 1995 and were reunited in 2007 when they worked at Nobu Melbourne.
Australian-born chef Scott Hallsworth spent six years at Nobu London before launching Nobu Melbourne. Now he’s back in the UK, having opened Japanese restaurant Kurobuta, with branches on London’s Kings Road and Marble Arch. Here’s his inside guide to eating out in Tokyo
Kurobuta Former pop-up Kurobuta has found a permanent home on Kendall Street under the watchful eye of ex-Nobu head chef, Scott Hallsworth. The restaurant's signature Japanese, tapas-style dishes continue to be a major draw — as is the outdoor area that will only get better as the weather improves. Kurobuta, 17-20 Kendall Street, London, W2 2AW; +44 (0) 203 475 4158.
Mark Morrans Sous Chef - Born in the UK, Mark Morrans grew up in South Africa. At the age of 21, having graduated from the Institute of Culinary Arts in Cape Town and worked in a number of the city’s leading restaurants, he decided to broaden his culinary horizons. Moving to Australia, he spent six months working at Nobu Melbourne alongside Wabi Head Chef Scott Hallsworth. Relocating to London, Mark gained Michelin starred experience at renowned Thai restaurant Nahm at The Halkin.