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Chef Hemi Castillo in a navy From Scratch chef’s jacket with gold piping, arms folded in a stainless-steel professional kitchen

The chef

Hemi Antonia Brito Castillo

Dominican Republic · Rome · Lyon · London

  • English
  • Italiano
  • Español
  • Français

The route

  1. BornDominican RepublicCaribbean and Canadian roots.
  2. From age 10RomeHospitality high school. First kitchen at Antica Pesa. Live cooking with chef Alessandro Circiello at Hotel Exedra and inside Vatican City.
  3. TrainingSardinia · LyonFrench pastry in Lyon.
  4. At 19LondonFive years at Babbo, Mayfair, with chef Carlo Scotto.
  5. 2015University of West LondonBA Hospitality Management and Food Studies. Dissertation on sustainability in three London fine dining restaurants.
  6. 2017Villa di GeggianoChef in the opening team, for its first year.
  7. RiyadhNovikovFloor supervisor, Novikov Italian.
  8. LondonOff to WorkEvent coordinator.
  9. Private boxesThe Ryder CupChef for the hospitality boxes.

The name

From scratch: homemade, fresh, and quality you can taste. Ingredients chosen with care for where they come from.

The pineapple

Rare, costly, carried across the ocean from the Caribbean: serving one meant a host had spared no expense to honour the guest. It has meant hospitality ever since.

Hemi Castillo zesting a lemon over a plated dish at a dining table
Grilled octopus tentacle on potato cream with pepper sauce
Hemi Castillo serving a tray of tiramisù at a dining table
Pumpkin velouté with toasted pumpkin seeds and star anise
Bresaola with lamb’s lettuce, pomegranate seeds, parmesan and capers
Warm apple and polenta cake on a pool of crème anglaise
Grazing board with brioche sliders, chicken skewers, roast sweet potato, seeded loaf, focaccia, cheeses, grapes and vine tomatoes
Cheesecake with a berry jelly top and berry sauce
Sliced cotechino on braised lentils with crusty bread

Enquiries

Let’s set your table.

A few lines about the occasion. Menu and price within 24 hours.

Enquire now WhatsApp Hemi

Or call +44 7576 424744, Mon to Sun, 09:00 to 21:00.

Message Hemi