Chef Jeremy Chan's Two Michelin-Starred Restaurant Is Secretly a Steakhouse — Mise En Place
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Published 2023-03-13
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Credits:
Producer: Daniel Geneen
Directors: Murilo Ferreira, Daniel Geneen
Camera: Murilo Ferreira, Ian Stroud
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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All Comments (21)
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Ikoyi has moved into a much larger space since we shot this video a couple months ago! Follow chef Jeremy and the restaurant on IG to keep up with their progress: instagram.com/jeremychanikoyi/ and instagram.com/ikoyi_london/.
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This guy is no ordinary chef, looked up his bio online, discovered that he speaks 6 languages,is a Princeton graduate before moving to Spain to pursue a career in finance and finally back to London and trained as a chef working in a string of Michelin starred restaurants including Noma before opening Ikoyi.
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😂 when he was like “there’s too many well done… if you’re watching don’t order well done” got me.
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I had the pleasure of dining here right after it won its first Michelin star. A news crew was there interviewing the chefs and collecting footage. As a Nigerian-American, I remember being overwhelmed by West African-inspired food being revered in this way. I'd never seen that before. The food at Ikoyi is still something I think about. It was magic. And now to see that it has a second Michelin star! I doubt I'll be lucky enough to dine there again, but I'm cheering from across the pond!
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Love watching these while eating Instant Ramen
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What surprised me most was when he said he doesn't test his own dishes, after they go onto the menu. I would expect to keep testing and see whether the sourced ingredients may have changed.
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I love the Chef's theory on cleaning. How attention to detail on cleaning relates to food quality.
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In every episode of Mise En Place, I'm always waiting for the phrase 'We don't have a lot of room, so we start prep very early.' Or something along those lines. You can just imagine the additional leaps and bounds these chefs can take their menus on if they had more space for prep!
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who goes to a 2 star michelin restaurant and orders well done steak.
these videos always surprise me on how much work and effort these chefs go through to get something so good looking (and presumably so tasty) -
I died inside seeing how many orders of well done they had at a freaking Michelin stared restaurant, like dawg just order the chicken
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I love how well he's organized his place and yet still delivering top quality food with that kind of space ☺️
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I've never seen a chef this chill before but also so brilliant
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I’ve said it before, these videos are truly art! They are mesmerizing. Keep ‘em coming!
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His poor face when all the well-done orders came in lol
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This channel and these series of filming chefs in their restaurants is so amazing. Keep it up Eater!
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A chef who doesn’t eat his food neato that’s like a carpenter who won’t walk on his floor he just points you over lol
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Perfect timing, I can watch this while I eat my bowl of cereal.
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This was SO impressive. I love the artistic nature in which Jeremy describes his process. His enthusiasm is so infectious.
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The second the cameras turn off, the mandolin comes out for those plantains 😂🤣
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Pretty impressing how he can work with so many chefs in a such little kitchen :)
