Lukas Juhaniak named head chef of London’s Trivet

Trivet founders chef Jonny Lake and Master Sommelier Isa Bal say that Juhaniak (pictured left) has played an instrumental role at their Bermondsey restaurant since joining the team in 2021. 

Born in Slovakia, Juhaniak completed culinary school in Púchov, before spending two years in Greece.

He moved to London in 2016, joining the kitchen team at Pierre Gagnaire’s Sketch restaurant. 

Juhaniak then went on to spend a year at the three Michelin-starred L’Oustau Baumanière in Provence, before joining Trivet.

Launched in 2019,​​ Trivet is the first solo restaurant from Lake, formerly executive head chef at The Fat Duck Group, and Bal, formerly Head Sommelier at The Fat Duck. 

Trivet brings an ‘unpretentious fine dining experience’ with ‘the relationship between food and wine’ at the heart of each dish. 

The menu features their explorations of ingredients, dishes and drinks from regions around the world, inspired by culinary history and international diversity.

Bal’s wine cellar includes more than 450 wines, with regions organised chronologically from those that played host to the historic beginnings of wine production forward to more modern newcomers.

The name Trivet derives from the age-old cooking utensil, an iron tripod placed over fire for a cooking pot or kettle to stand on, and implies warmth and balance which forms part of Jonny Lake and Isa Bal’s values for the restaurant and their working relationship.