Meet the Team
Part-owner of the 28°-50° restaurants in London, Emiliano is a veteran of the London restaurant and club scene. His career began working in Sir Terrance Conrans Butlers Wharf Chop House, he then moved to work for Gordon Ramsey’s Michelin star restaurant at the Connaught hotel, Mayfair. In early 2007 he became the manager at Greig’s Steakhouse in Berkeley Square, Mayfair and then became the General Manager at the Zebrano Group, Carnarby Street before linking up with Richard to set up the 28°-50° restaurants.
Executive Chef Julien Baris grew up on the French Atlantic Coast in the Les Landes region of South West France, home to excellent cuisine and rich terroir. Julien’s love of premium cuisine and world-class wines was instilled from a young age. He went on to study catering in Bordeaux for five years, before honing his craft in the kitchens of a number of Michelin-starred restaurants in France, including Le Moulin de l’Abbaye in Brantôme and La Table Des Frères Ibarboure in Bidart. Julien Baris worked his way up in various restaurants across France before moving to England in 2004. Head Chef at Aubaine in 2007, then part of the 28°-50° team since 2014, Julien has also worked with celebrity Chef Aggi Sverrisson of Michelin-starred Texture restaurant, and now leads a skilled brigade of talented international chefs to deliver delicious, seasonally-led Modern European dishes.
Graduating in Management & Tourism in Poland, Monika has gained a rich experience within the industry and developed a real sense of management, both of her team and her restaurant. Moving to London 6 years ago, Monika has accummulated a series of success in the industry, including organising the London Film Festival’s Patron Gala, where she hosted the movie scene’s best loved actors and directors.
Simone our Head Sommelier has a rich London-based hospitality background, working for the likes of Gordon Ramsay’s Michelin-awarded Aubergine, Club Gascon & Sexy Fish, Mayfair. His knowledge on London hospitality can’t be faulted – which is backed up by his deep passion for wine which he strives to always share to our guests. As well as being a wine sommelier, Simone is a cigar sommelier and revels in the decadence the world has to offer.
When he is not playing piano or writing songs, you’ll find him in 28-50 providing bespoke wine tastings and imparting his knowledge unto curious guests.
From the Netherlands – Nynke is certainly well traveled. She has travelled nearly the breadth of the World – developing her hospitality skills in New Zealand and Australia where she became restaurant manager for the Chef’s Table at Blue Duck Station.
Parallel to her practical experience, Nynke has a degree in Business and Hospitality Management. She is passionate about the customer journey and ensuring that our guests share her passion for 28-50 Chelsea.
Head Chef Rolandes comes from Lithuania and has spent 7 years as a chef. In Lithuania, he worked in some of the most renowned restaurants and once he moved to London, he worked at The Ivy and Soho House where he was quickly promoted to Head Chef. In his spare time, Rolandes loves foraging and making unique and sustainable food from his finds. He also has a passion for fusion cooking and has admitted that he daydreams about cooking when not in the kitchen.