Behind the scenes with … Gentian Tafa, our Head Chef

Spotlight on Gentian Tafa, our Head Chef at Soutine

With twenty-five years of cooking under his belt, in both Italy and London, Albanian-born Gentian’s career has spanned multiple genres, from Korean specialties and mastering the grill at Gaucho to cooking at London’s renowned The Twenty Two. He tells us why the kitchen will always feel like home…

 

Tell us a little about your background?

I was born in Albania, and when I was four years old my family moved to Italy. I grew up in Como, a beautiful place to live, surrounded by nature, calm, and peace.

I first discovered a passion for cooking back in school, when I was a teenager. Something just clicked for me. That interest kept growing, and eventually it took me to study cookery in Lake Como for five years; I also spent a decade at a local restaurant called San Marco.

 

 

What drew you to the world of hospitality?

Honestly, it’s the mix of people, energy and creativity. I love how a kitchen works, everyone pushing together, learning from each other, and creating something guests can enjoy. It’s never boring, and that’s what keeps me in it. My career started very young. At San Marco, I remember prepping Cotoletta alla Milanese (veal schnitzel) every day – many times a day – until my hands were shaking. Every Friday was pasta day: 50 kilos of gnocchi, 50 kilos of pappardelle, 50 kilos of tagliolini, and 50 kilos of pizzoccheri. I was 17 years old, always covered in flour from head to toe.

 

 

And why did you make the move to London?

In Italy, I was always reading Jamie Oliver’s books. In fact, they played a big part in my decision to eventually move to London. Cooking has been my world ever since.

My first job in the city was in a Korean restaurant, producing traditional, healthy dishes. After that I spent four years at Gaucho, where I mastered the grill, developed a real passion for steak, and began adopting a management mindset. Brasserie Zédel became my home for a while, and it’s still the place where I feel I belong, because it’s where my mind truly started to develop. Then came The Twenty Two, a Michelin-star concept, followed by Tish, specialising in kosher cuisine. After that, Lina Stores, where I really learned about consistency, discipline, and the importance of good habits.

 

 

What do you enjoy most about running a kitchen?

I love the prep and mise en place. It sounds simple, but that’s where the day really begins; it sets the rhythm. And of course, service. I enjoy working alongside the team, making great food, and keeping the atmosphere positive. Good staff food too, good teamwork, good energy: that’s what makes a kitchen feel like home.

 

 

Tell us a little about a typical day?

A typical day starts early with checking ingredients, setting up, and making sure everything’s organised. Then it’s into prep, helping the team, tasting, adjusting, and getting ready for service. I like to be right there on the line, hands-on. After everything is done, it’s about cleaning down, resetting, and planning for the next day.

 

 

If you had to choose just one dish from the menu, what would it be?

Steak Tartare. For me, it’s one of those dishes where technique and ingredients really matter. When it’s done right, it’s perfect.

 

 

When you’re not at Soutine, where can we find you?

With my family, which includes my two-and-a-half-year-old little boy and my wife, at home in North London. That’s my favourite place to be when I’m not in the kitchen. A bit of relaxing, cooking, family time—that’s my balance.

 

 

What advice would you give to anyone looking to work in hospitality?

Be humble and listen. You can learn something new every single day, no matter how long you’ve been cooking. That’s the beauty of this job.

 

 

What does heading up the kitchen at Soutine mean to you?

It means a lot. After 25 years in kitchens, from Italy to London, it feels like another exciting step in my journey. Leading a team, cooking food I believe in, and creating a warm, consistent kitchen environment is something I’m proud of. And I’m still learning every day, just like when I first started.