Rob Roy Cameron departs London’s Alta

Rob Roy Cameron is to step down as head chef at Mad Restaurants’ Alta restaurant in London’s Soho.

He is departing the Spanish restaurant this month to focus on new projects, after just over a year with the group.

Cameron joined Mad Restaurants in early 2025, six months ahead of Alta’s Kingly Court opening in September 2025. Prior to that, he was executive chef at London’s Gazelle and has worked at elBulli and 41 Degrees with Albert Adrià.

Mad Restaurants stated that Cameron has been "instrumental" in shaping the restaurant’s identity and menu, drawing on more than a decade of experience living and working in northern Spain.

He will be succeeded by Robbie Jameson, who brings more than 15 years of experience in Michelin-starred and award-winning kitchens across the UK and Australia.

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.

Jameson most recently served as head chef at Humo in London’s Mayfair, which itself is in the process of transforming into ‘fire dining’ restaurant Igni under the guidance of Cycene founder, Theo Clench.

Alta’s new head chef is known for his expertise in open-fire cooking and seasonal menu development.

Mad Restaurants’ founder Artem Login said: “We’re grateful to Rob for the energy, creativity and discipline he brought to Alta from day one. He helped lay the foundations of what Alta is today.”

He praised Jameson too, adding: “His experience, precision and deep understanding of fire-led cooking make him a natural fit as we continue to evolve Alta and strengthen its position as one of Soho’s most exciting restaurants.”

Login, who is also behind the 40-plus site L’Eto café group, rolled out Alta swiftly after opening Japanese-inspired grill and sushi restaurant Moi in nearby Wardour Street last September.

Alta’s concept is inspired by open fire cooking and northern Spain, serving an informal menu of sharing plates and dishes from the grill.