Tim Dela Cruz named head chef at Smiths of Smithfield

Specialising in wood-fire cooking, Cruz first discovered his love of cooking from an early age while watching his mum and aunt operating a hole-in-the-wall restaurant in his hometown in Manila.

He has since worked in kitchens across London, including Caravan and Bonnie Gull, led him to the position of sous chef at Jason Atherton’s The Social Company.

He subsequently took on the role of head chef to open the Pig & Palm in Cebu, Philippines.

Most recently, he held the position of head chef at Anatolian restaurant Skewd Kitchen in Cockfosters.

“I am excited to have joined the team at Smiths of Smithfield ahead of the busy festive period,” he says.

“Working alongside the kitchen team, we are putting the spotlight on seasonal British produce, whilst incorporating authentic flavours and techniques from my home country to create an exciting menu.”

The chef will oversee the food at the four-floor Farringdoen restaurant that has a restaurant on the second floor serving prime-cuts of meat and locally sourced produce as well as an all-day bar, first-floor private rooms and rooftop terrace.