Robbie Jameson heads up new chapter for Humo

Michelin-starred restaurant Humo has confirmed Robbie Jameson as head chef following the departure of Miller Prada in January.

 

Jameson has been with the wood-fired cooking venue’s parent company Creative Restaurant Group since 2021 and an integral part of the Mayfair site’s team since its opening in 2023.

 

He has been involved in menu development since Humo’s launch and plans to develop dishes that will celebrate local produce and his passion for fermentation and cooking over fire.

 

Originally from Ayrshire, Scotland, Jameson started worked in kitchens on Scotland’s west coast and Highlands aged 17, honing his skills alongside chefs such as Graeme Cheevers and Nick Nairn.

 

His culinary journey then took him to Australia, where he worked at the Heritage Wine Bar.

 

Of his new role, Jameson said: “I’ve been with Humo since it opened in 2023 and I’m incredibly proud of what we achieved so far. I’m excited to lead an exceptional team and use this as an opportunity to shine a spotlight on the incredible produce from around the UK. This is an exciting new chapter for Humo and I can’t wait to see where it takes us.”

 

Humo, meaning smoke in Spanish, quickly gained a following for its wood-fired cuisine and won a Michelin star in 2024. All of its dishes are prepared on a four-metre-long robata grill – no gas or electric cooking is involved.

 

Its menu is divided into four sections drawing inspiration from the cycle of fire, comprising Ignite, Smoke, Flame and Embers. Dishes include eight-day aged North Sea bream, Kombu-Gin-Me and mangalitsa; oak smoked Cornish potatoes, wild rocket, ash grown herbs, puntarelle, coriander and rokko miso; and kagoshima beef fat flambadou Scottish native lobster, delica pumpkin, pomegranate and fermented green chilli.

 

The restaurant is also home to Abajo, which opened last summer as a chef’s table concept inspired by Prada’s Colombian heritage.

 

Sous chef and Columbia native Moris Moreno, who previously worked at Leo restaurant in Bogotá and Central restaurant in Perú, will continue to oversee the 10-seat private dining room.