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INTERVIEW
Chef Chet Sharma’s journey to culinary acclaim is as intellectually rich as it is flavourful. Raised between Berkshire and his family’s farm in India, Chet's first taste of culinary inspiration came from traditional dishes like his uncle’s malai kofta, igniting a passion that simmered alongside his academic pursuits. Despite earning a Ph.D. in Physics from Oxford and a Master’s in Neurology from UCL, Chet couldn’t shake his love for cooking. His scientific rigor and creativity led him to work in the world’s top kitchens, where he meticulously honed his craft. This blend of academic brilliance and culinary passion culminated in the opening of BiBi in London, a restaurant inspired by his grandmothers that seamlessly marries tradition with innovation.
At BiBi, Chet channels his deep respect for heritage and his analytical mind into creating dishes that are as thoughtfully crafted as they are delicious, earning the restaurant critical acclaim and establishing him as a chef who transforms intellect into unforgettable cuisine. CSP Times sat down with the academic-turned-chef to talk about his culinary philosophy and methodological approach to cooking.
How would you describe your culinary philosophy?
I'd say my culinary philosophy is nostalgic, but led by ingredients.
Are there specific chefs or culinary traditions that have had a significant influence on your cooking style?
I've been quite fortunate to work for some great chefs. Andoni Luis Aduriz at Mugaritz taught me to question everything and to consider emotion in restaurants as a key driver; Simon Rogan at L'Enclume made me look at wild food in a completely new way, and Brett Graham at The Ledbury taught me more about meat cookery in one hour than I managed to learn in 10 years working in restaurants before I met him. But the chef I lean on most now as a friend and a mentor is Mark Birchall at Moor Hall. He continues to amaze me with his attention to detail and constant drive to achieve perfect standards.
You have a Bachelor's in Chemistry, a Master's in Neurology from UCL, 2nd Master’s in Physics and a DPhil in Condensed Metaphysics from Oxford University. How would you describe your path to becoming a chef and opening your own restaurant?
It's more straightforward than you would expect. I think having a methodical mind for research, and a voracious appetite for knowledge meant that I managed to climb the ladder in restaurants pretty quickly. But I am keen to stress that I started peeling green beans and cleaning potatoes like every other professional chef who has worked in Michelin-starred kitchens.
What does BiBi mean to you?
BiBi is a restaurant which helps our guests celebrate good food, good music and special occassions, but more than anything it is a way for me to connect with my own heritage and my vision of India and the food of my people.
What do you love the most about London, and what do you hope to bring to the city through BiBi?
London is home, and it probably always will be. It's the most amazing city to be based in, because of how progressive and multicultural it is, while also holding on to a lot of tradition and history. And also, something which doesn't get mentioned enough, is that it's so well connected to get to other places in the world when inevitably you need a bit of a break from the pace of life around here.
How would you describe the dining scene at BiBi?
Dining at BiBi should always be a delicious journey, with warm, convivial service. Yes, we take our food and beverage offerings very, very seriously, but we don't want to take ourselves too seriously. In the end, guests come to the restaurant to be looked after. If we can help spread the beauty of Indian cuisine at the same time, that's great, but the restaurant is for the guests – not for me. Except the music. That's definitely for me.
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Location: BiBi, 42 North Audley Street, Mayfair, London W1K 6ZP, United Kingdom | Email: info@bibirestaurants.com | Instagram: @bibi_ldn | Website: bibirestaurants.com
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