Chef de Partie, Motorino London LTD

We’re building the opening team for a new restaurant in Fitzrovia, serving an ingredient-led Italian menu. Expect high pace, warm service, and a chance to shape one of London’s most exciting new openings — joining Motorino in Fitzrovia.

About the project:

Luke Ahearne (previously of Lita and Luca) has joined forces with Stevie Parle (chef-owner of Town and Pastaio) to open Motorino in Fitzrovia this October. Luke is collaborating with Stevie to execute their joint vision of a modern London-Italian restaurant.

For Luke, Motorino follows on quickly from his head chef position at Lita in Marylebone, a Mediterranean bistro, which was awarded a Michelin star in under a year. Luke says, “Opening Motorino with Stevie is a chance to create something new, bold and exciting in central London. For us it’s all about celebrating great produce, cooking with joy, and bringing my perspective on Italian food to Fitzrovia.”

Motorino is Stevie’s second new opening within six months – following Town – his critically acclaimed Covent Garden restaurant and bar. Motorino will showcase the best seasonal produce from Parle’s trusted suppliers, farms and friends in the UK and Ireland. Stevie says, “Luke is a fantastic young chef, passionate about produce, obsessed by quality and consistency, and together we want to create something really special. We’re determined to open the best London-Italian we can. With Luke’s food, Kevin Armstrong’s world class cocktails and a wine list to match, we want to make Motorino the London-Italian this city deserves.”

Our restaurant celebrates seasonal British ingredients through modern & classic Italian dishes, open-fire cooking, whole-animal butchery, and thoughtfully sourced drinks. We work directly with regenerative farmers — including our own herd of cows — and build menus that evolve with the seasons.

The group is led by Jonathan Downey, known for the Match Bar Group and Street Feast, now creating a new wave of modern, adaptable hospitality venues.

We’re looking for:

• At least 2 years’ experience in quality restaurants
• Strong guest focus with a natural, confident presence
• Curiosity about food and wine, eagerness to learn
• Ability to handle pace and pressure while staying calm and warm
• Team player with clear communication and consistency
• Passion for creating memorable service in a positive environment
• Happy to have every Sunday off (we’re closed Sundays)

What we offer:

• Competitive hourly rate with tronc — reviewed after probation
• Sundays off, 28 days’ holiday, pension
• Meals on duty, team discounts, progression opportunities
• Paid breaks
• Training and development within a growing group