Born in Sri Lanka, Personal Chef Chef Satti was inspired to start cooking as a young boy watching and learning from his mother. He would help her in the kitchen and loved getting involved in creating all his favourite dishes.
Satti’s career as a chef has taken him all over the world from France, Switzerland, Italy, Singapore, Thailand, Hong Kong, Sydney and finally to London.
He has cooked at some of the world’s best restaurants including Pied a Terre (Two Michelin), The Ebury (two rosettes), Taplow House hotel (two rosettes), Hartwell house (three rosettes), Fish hook, (two rosettes), Upper Glas (one rosette). He finessed his skills as a chef learning from world class chefs such as Shane Osborn, Daniel Richardson, Anna Mosesson, and British Chocolate master and European champion Javier Mercado.
His career highlights include becoming the head pastry chef at Hartwell House, being invited to teach at Hammersmith and West London college, being a finalist at the national pastry championship 2010, being a finalist at the national vegetarian competition in 2003 and winning his rosette at Upper Glas.
His favourite style of cooking Modern British but he is also French-classically trained.
We are pleased to have Satti as one of our London, Awarded Personal Chefs.
Satti paid attention to what we wanted and that it was a special occasion. The food was lovely and the attention to detail excellent.
Ian Frost (London)
Very helpful worked well in the space supplied and good standard of food, second event was better than the first, worked cleaner and less prep on display!
Nicky Steiner (London)
He was pleasant and friendly with my boy (AGED 5) who helped him cook – which was nice. The place was spotless after and he made us an extra “pre-starter” which was nice. He also gave us tips on our kitchenware.
He wasn’t as helpful on the phone initially, but all OK in the end, For example, I thought that we could get him to cook anything we wanted, but he said no, only what was on the sample menu. Maybe that was my mis-understanding, but I thought the sample menu was meant to be a guide. Also, when I asked about wine pairings, he was taken aback a bit. He suggested my friend (who knows a lot about wine) should do it, but could do it if we wanted to. It didn’t seem that he was keen (or he would have to ask someone else). This was surprising given that he effectively had a set menu.
he asked the best way to get to my house, which is fair enough, but didn’t seem to know where it was close to. Google maps would have helped him.
The food was very good, but I was a bit underwhelmed by the dessert; something which is his speciality.
Therefore, overall, a very good experience. I would repeat again, but, I would sample a different chef.