Six section heads, one pass and a handover meeting before every service. These are the people who cook your food.
The brigade
Every section is led by a chef who has been with us for years. Click through for full profiles, signature dishes and awards.
Executive Chef
Marcus opened the first Babuka counter on Harbour Lane in 1998 and still writes every seasonal menu by hand. The philosophy has not changed since: buy well, cook with fire, waste nothing.
Head of Grill
Lena runs the grill section and the ageing room, where every cut is monitored for thirty days before it reaches a plate.
Sous Chef
Tobias looks after the ferment library, from the twelve day chili butter to the vinegars that finish our sauces.
Pastry Chef
Amara leads the pastry section, where the day starts at four in the morning with the first tray of doughnuts.
Pizza Master
Diego trained in Naples and brought the seventy two hour dough that made our wood-fired menu what it is.
Raw Bar Chef
Hana selects every fish at the harbour market before sunrise and cuts each order to the minute it is served.
What we are known for
A kitchen this size only works when every section owns its craft completely. Each of our chefs runs their own ordering, their own prep list and their own standard.
See what they cookLed by Marcus Adeyemi, executive chef.
Led by Lena Sorokina, head of grill.
Led by Tobias Rune, sous chef.
Led by Amara Okonkwo, pastry chef.
Led by Diego Salvatierra, pizza master.
Led by Hana Ishikawa, raw bar chef.
Work with us
We train from the ground up and promote from within wherever we can. If you care about ingredients and can hold a section on a busy Saturday, we would like to hear from you.
Come and eat with us
Book a seat in the dining room, or order the same food to your door from the express kitchen.
