Meet The Chef.

Rafal Novak

A male chef standing in a professional kitchen with arms crossed, wearing a white chef's coat and black apron, with stainless steel kitchen equipment and cookware in the background.

Chef: Rafal Novak

Motcombs St John’s Wood

1.What made you take on your role at Motcombs and what do you love most about it?

The role at Motcomb’s SJW was appealing from the start—right from my first meeting with the owners, when they explained their vision. They gave me the responsibility of shaping the kitchen, forming the team, and designing the menu, offering me both trust and creative freedom. It was exactly what I had been looking for, so I eagerly accepted.

2. Who or what has influenced your cooking style the most?

My love for cooking and my approach to it are greatly influenced by my travels across Europe and beyond. To me, French and Spanish cuisine represent the height of flavour. I lived in Lyon and Paris and spent time in Spain, always struck by the quality of ingredients and their creative use in dishes.

Paul Bocuse’s lasting influence and Gordon Ramsay’s undeniable mastery of modern cuisine have always inspired me. Working for Gordon Ramsay and meeting him was a personal dream, which I was fortunate enough to achieve.

A plate with eggs benedict, topped with hollandaise sauce and chives, on a table with a glass of champagne and a fruit and granola parfait.

3. Your biggest achievement to date is...

Though I feel my best accomplishments are ahead, past highlights include recognition from the Michelin Guide three times and being awarded 3 Rosettes in 2024. On a personal level, I’m proud to be a father to two sons, and together with my partner, I help raise her wonderful daughter.

4. Which ingredient can't you live without?

While I enjoy onion and garlic, my real passion is for fish and seafood. I love experimenting with flavours to create unique dishes. Recently, we introduced a starter with black garlic in steak tartare, and a cranberry-nduja puree as a garnish for one of the dishes—it pairs especially well with fish.

A elegant table set with white tablecloth, featuring glasses of red and white wine, plates of pasta, bread, and other dishes, against a rustic stone wall background.

5. When you're not busy cooking and have down time where can we find you drinking and dining?

I rarely get the chance to eat out due to the demands of restaurant work, but when I do, I love trying local dishes, especially when on holiday. In London, my top recommendation is Petrus, though it’s more of a special occasion spot. I also enjoy the modern vibe of Canary Wharf and its dining options.

Read next…Restaurant of the Month: Motcombs.