Coming under this week’s CODE Careers Q&A spotlight is Kiln’s Head Chef, Meedu Saad. Meedu chats to us about rising stars within the Kiln team, how people like Ben Chapman and Jeremy Brown have influenced his career, and what he’s looking forward to on the London hospitality scene.
I think hospitality has always been a part of me and my upbringing. I’ve always enjoyed being creative and working with people so after leaving school I was lucky enough to find my path to the kitchen.
I would say my first real start was washing dishes twice a week at my friends parents cafe in Turnpike Lane. It was hard graft but I instantly enjoyed the camaraderie.
It’s challenging and extremely rewarding making people happy and creating opportunities.
My family and my fiancé have all been a huge support from day one. Peter Tiley of Hospitality house has been a great friend and inspiration, Chef Jeremy Brown had a profound effect on the way I work to develop a team that is both skilled and happy, and more recently Ben Chapman and Brian Hannon for creating restaurants that both the guest and the employees want to be and exposing me to quality without compromise.
To continue working with my team and our suppliers exploring new ways to give our guests the best experience we can deliver.
Be humble and make sure you are in hospitality for the right reasons. If it’s not to make others happy, then maybe it’s not for you.
We are lucky enough to have Brat as part of our family, and what Tomos Parry and his team do is always special. Trom sourcing, cooking and service, I’m yet to not have a great meal there.
I’m always excited to see a restaurant that is focused on a specific place or region, so I can’t wait for Chris Leach/David Carter to open round the corner, and I’m also looking forward to seeing what John Chantarasak (Anglothai) will be doing next. Also the recently opened Flor; it’s really good to have more exciting wine bars to go to in London.
I was recently lucky enough to spend some time in Thailand, and Bangkok has definitely got some exciting things happening.
I see all of my team at Kiln as rising stars, there are also two young chefs in particular – Alex Bennet and Izzy Little – who are currently doing a series of pop ups across London. Jeremy around the corner at Ikoyi is doing brilliant things, its always interesting and inspiring to see the things he does with produce that we also use at Kiln.
This Q&A was first featured in the CODE Careers Bulletin. To subscribe please click here