I’m Daijon, a chef based in London. I’ve worked at restaurants including the two Michelin-starred Claude Bosi at Bibendum, Lucky Cat by Gordon Ramsay, Socca and Manteca. Alongside restaurant work, I’ve run my own pop-ups, supper clubs and residencies, and cooked private dinners ranging from relaxed sharing menus to twelve-course tasting menus. I’m also a UK regional finalist in the 2026 S.Pellegrino Young Chef Academy Competition.

My cooking comes from my Jamaican roots and the food I grew up eating—brown stews, curries and dishes full of flavour. I bring that together with my interest in Thai and Asian cooking and the techniques I’ve learned working in restaurants. I love cooking over fire, working with seafood, and using smoke, spice and acidity.

I enjoy getting to know who I’m cooking for and making something they’re excited to eat. That could be a proper comforting meal, a table full of sharing dishes or a tasting menu for a special occasion. I take the food seriously, but I want people to feel comfortable, enjoy themselves and leave having eaten really well.