1 Michelin Star Chefs: Ollie Bridgwater, Executive Chef, Source at Gilpin Hotel and Lakehouse
1 Michelin Star Chefs: Robbie Jameson, Humo
+3 
1 Michelin Star Chefs: Graham Squire, Executive Chef, Dining Room at The Goring
1 Michelin Star Chefs: Sanchit Kapoor, head chef, Amaya
Robbie Jameson is the head chef at HUMO, a Michelin-starred restaurant in London.
HUMO is a Michelin-starred restaurant located in Mayfair, renowned for its innovative approach to wood-fired cooking.
About Robbie
Originally from Scotland, Robbie learned to fish, clean, and cook at just six years old, guided by his uncles.
He built his career working alongside top chefs like Graeme Cheevers and Nick Nairn and gained international experience at The Heritage Wine Bar in Australia. In 2021, he also appeared on MasterChef: The Professionals.
+3
Robbie’s passion lies in wood-fire cooking and fermentation, which will play a bigger role in HUMO’s new direction. His travels, especially to Australia, helped shape his barbecue style and led him to Creative Restaurant Group — founded by Misha Zelman in 2021 — who gave him creative freedom to develop his vision.
Menu
Looking ahead, Robbie plans to introduce more Scottish influences to HUMO’s menu, celebrating produce like shellfish, sea herbs, and root vegetables. He recently added a dish inspired by Cullen Skink, a traditional Scottish smoked fish chowder — reimagined with aged scallops, halibut, pickled smoked mussels, wild garlic, and caviar.
+3
The dining experience is typically offered as a tasting menu, with optional wine or sake pairings that match the pure, smoky flavours of the kitchen.
Accolades
Since opening in Mayfair, HUMO has quickly earned a reputation for its innovative wood-fired cooking. In 2024, the restaurant was awarded its first Michelin star, recognising its exceptional craftsmanship, creative menu, and dedication to high-quality ingredients.
The Michelin Guide describes the restaurant, saying: “Cooking over fire often implies a freestyling ruggedness, but the clever and sophisticated techniques here demonstrate its limitless possibilities.
"No gas or electricity is used in the process; instead, every element of ‘fire’ is considered, from the selection of different woods for different ingredients, to the choice of flame, smoke or embers as the primary source of heat.
"Japanese precision is married with superb British ingredients, whether crab, scallops or lamb. For a special treat, book Abajo, the chef's counter serving a tasting menu of Colombian dishes.”
Written by Abi Kinsella
Other Michelin Star Chefs
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
There are no comments yet.
You could be commenting on this if you had an account! Click here to sign up.