Cary Docherty Head Chef
Having moved from his native fishing village in British Columbia, Cary graduated from the New York Restaurant School, before beginning his career at Lumière and Feenie’s restaurants in Vancouver. Shortly thereafter he moved to London, where he first worked for Gordon Ramsay as Senior Chef de Partie at the Michelin-starred Maze. It was Cary’s cooking at Maze that first brought him to Jason Atherton’s attention. In 2007 Cary became the Senior Chef de Partie at Zuma. In 2008 he moved to join the brigade as Junior Sous Chef under Head Chef Clare Smyth at the three Michelin-starred Restaurant Gordon Ramsay. This was followed by a position as Senior Sous Chef at Indigo Restaurant. Then 2011 he grabbed the reins as Head Chef of the much-loved Chelsea bistro Foxtrot Oscar.
Johannes Hartmann Restaurant Manager
Born and raised in Germany near Basel, Johannes graduated with a degree in Hotel Management in 2006 and began his hospitality career with a focus on wine. Johannes spent time in Bordeaux to further his viticulture knowledge at Château Haut-Bailly. Following this, he worked as sommelier at the Hotel Kronenschlösschen in the Rheingau, after that at the two Michelin-starred Jacobs Restaurant in Hamburg, before relocating to London in 2008 to work at Maze, part of Gordon Ramsay Holdings, where he first met Jason Atherton. Johannes was promoted to Head Sommelier at the Michelin-starred Petrus. In 2012, Johannes fulfilled his ambition to work as a chef and obtain his hunting license before taking up the position of Bar Manager at Gamsei in Munich. By this time Johannes had achieved a 360 degree view of the international restaurant industry and moved back to London, initially working at Pollen Street Social before moving to Little Social where he has worked alongside Cary Docherty as restaurant manager since 2014.