Robbie Jameson Takes the Helm at Michelin-Starred HUMO Following Miller Prada’s Departure

Chef Robbie Jameson is to take the reins at Michelin-starred Mayfair restaurant HUMO following the recent departure of Miller Prada.

Jameson, who has been part of the HUMO team since its launch in 2023, will continue the restaurant's dedication to wood-fired cooking having played a key role in menu development since opening.

Prada announced back in JanuarY. that he was leaving HUMO with plans to set up a new venture 'in the near future'.

Prada announced back in JanuarY. that he was leaving HUMO with plans to set up a new venture 'in the near future'. At the time it was reported that Jameson would continue to lead the restaurant's culinary programme. ''I've been with HUMO since it opened and I'm incredibly proud of what we achieved so far," says Jameson.

''I'm excited to lead an exceptional team and use this as an opportunity to shine a spotlight on the incredible produce from around the UK."

Originally from Ayrshire, Scotland, Jameson cut his teeth working alongside chefs such as Graeme Cheevers and Nick Nairn. He also spent time cooking at The Heritage Wine Bar & Restaurant in Perth, Australia. Part of the Creative Restaurant Group portfolio, HUMO's menu is divided into four sections, each drawing inspiration from the cycle of fire, and features Japanese and Latin American influences.

Dishes include oak-smoked Cornish potatoes with wild rocket, ash grown herbs, puntarelle, coriander and rokko miso; Scottish native lobster with Kagoshima beef fat flambadou, silver birch, delica pumpkin, pomegranate and fermented green chili; and 33-day aged Cornish lamb with beetroot sauce, onion chutney, castelfranco and cedro.

The restaurant received a Michelin star in 2024 and has previously featured on the National Restaurant Awards Top 100 Iist.

''This is an exciting new chapter for HUMO and I can't wait to see where it takes us," adds Jameson.

HUMO also houses subterranean Colombian chef's table conceP-t Abajo, which launched last year and is overseen by Columbian-born chef Morris Moreno.