Careers at Barrafina
At Barrafina there is a unique dynamic between the kitchen, the front of house team and the customer. Angel and Aurelija are happy to hear from enthusiastic candidates who have drive and passion and want to work in an energetic and friendly restaurant environment. In return they offer competitive salaries, career development and training. For waiter positions please email your CV and covering letter to firstname.lastname@example.org and for kitchen positions please email email@example.com.
Sam & Eddie Hart
Sam & Eddie Hart were born into the hospitality business. Their father, Tim Hart and Mallorcan raised mother Stefa Hart, own and operate the renowned Michelin starred Hambleton Hall in Rutland. Before opening their first restaurant, Fino, Eddie spent time living and working in Madrid and travelling around Spain. During this time his brother Sam was living in Mexico City running his own successful nightclub.
On Sam’s way back to London he met up with Eddie in Spain and it was not long before they both arrived back in London in search of a site to create something inspired by Cal Pep in Barcelona. They ended up with a much larger site that would become Fino. However, a few years later, in 2007 they opened Barrafina on Soho’s Frith Street, the perfect size for their concept. They opened the second Barrafina on Adelaide Street in July 2014 and the third on Covent Garden’s Drury Lane.
Group General Manager
Aurelija has been a part of the Barrafina team since January 2013. She moved from Lithuania to the UK in 2009 to study History & Politics at the University of Nottingham. While there she worked at Hart’s, the restaurant owned by Sam & Eddie’s parents, renowned restaurateurs Tim & Stefa Hart. She quickly developed a taste for a life in hospitality and when she moved to London she was pleased to continue working within the family group. She has been with the Hart brothers since, gaining tremendous respect from staff and guests for her passion for hospitality and service. Aurelija loves the interaction with the guests at Barrafina and the theatre of the dining experience.
Carlos Manuel Miranda Gomes
Head Chef, Barrafina Dean Street
Carlos hails from Porto, Portugal, and worked in the country’s revered Japanese restaurant, Gosho, before moving to London in 2011 and taking a job at Koya on Frith Street. In September 2013, he joined Barrafina Frith Street as junior sous, and then sous chef. He has been head chef at Barrafina Dean Street since May 2016. Carlos combines an in-depth knowledge of Spanish cooking with a love for new Spanish and British ingredients and skills acquired in Japanese and Portuguese kitchens.
Angel Zapata Martin
Executive Chef, Barrafina Adelaide Street
Barcelona-born Angel joined us in April 2017, bringing extensive cooking experience to Barrafina from all over the world. He has previously been sous chef at Santi Santamaria’s three Michelin-starred Catalan restaurant, Can Fabes, in Barcelona and as well as head chef and teacher at Barcelona’s internationally recognised Hofman School and its one Michelin-starred restaurant. Angel was most recently a private chef, working in Ibiza, San Tropez, Mégeve and London scouring local markets for the best ingredients to make dishes for his illustrious clients, but he felt the calling back to the buzz of a restaurant kitchen. Luckily for us, his exceptional talent and boundless energy immediately made Angel an indispensable part of the team.
Jose Antonio Ceballos Perez
Head Chef, Barrafina Adelaide Street
Jose began working in kitchens at just 15 in southern Spain, where he cleaned dishes in the same restaurant his father was cooking in. He went on to work with chef Manuel de la Osa before moving to London in 2009 to work at Fino. Looking to broaden his experience, he went on to Roka, Bone Daddies and Gaston Acurio’s Worlds 50 Best recognised restaurant in Lima, Astrid y Gaston, before returning to London and Harts Group as sous chef at Adelaide Street. He progressed quickly to head chef and we continue to benefit from Jose’s well-travelled expertise.
Javier Duarte Campos
Head Chef, Barrafina Drury Lane
Javier grew up in Barcelona and was awarded best student chef for three years running at his school. His cooking experience encompasses a stage at El Celler de Can Roca and being senior sous chef at Gordon Ramsay Holdings. He joined Barrafina Drury Lane as head chef in August 2016. He particularly loves cooking the Rabo de toro, which takes all day, and beautiful, fresh fish in the Josper oven.