NoMad London, the elegant hotel located in the storied Grade II-listed building in the heart of Covent Garden, has appointed Michael Yates to the role of Executive Chef.
A British native with experience in some of Europe’s most celebrated Michelin-starred kitchens, Chef Michael will be at the helm of the culinary program at NoMad London, including its signature restaurant, the Mexican-inspired Side Hustle, the Library and the newly opened cocktail bar, Common Decency.
Bringing his minimalist style to the hotel’s culinary offering, he will showcase local provenance and highlight single ingredients, letting simplicity shine. Chef Michael’s first menu will launch on 26th April.
“My cooking style is timeless – it’s minimal, eclectic, and locally focused, all of which resonate with the NoMad brand and team,” says Yates. “The lifestyle here is a perfect fit for my culinary ethos and my style, we develop our dishes with integrity and a passion for simple yet vibrant components – whether it’s fresh morels, Shetland Scallops or English asparagus.”
Chef Michael will also ignite the hearth, establishing it as the focal point of NoMad and placing it center stage for the highly anticipated Sunday Roast, debuting in late April.
Originally from Langho, Lancashire in the Ribble Valley, Michael Yates discovered a passion for cooking when he was 16 and never looked back. A job at a local Italian restaurant sparked his journey to some of the world’s finest kitchens. He developed an appreciation for local produce at Northcote in Blackburn and spent time in Edinburgh at Restaurant Martin Wishart. His career also took him to the three-Michelin-starred kitchen Oud Sluis, a former culinary destination in the Netherlands; it was here where Michael learned to execute at the highest of levels. From there, Chef Michael traveled to luxury resort, Qualia on Hamilton Island, Australia where he learned to scale his skills without sacrificing quality.
In 2016 Yates seized the opportunity to open his own restaurant with his partner in a neighborhood that fostered their affection for Antwerp. Sail and Anchor, a 24-seat restaurant, showcased his love and dedication to quality, locally sourced ingredients. It was here that Chef Michael honed his skills and passion for ingredient focused tasting menus that changed daily in response to the produce supplied by a collective of local farmers and growers. He successfully cultivated this intimate, lively restaurant for seven years before making the decision to close and take the next step in his career with NoMad London.
Throughout every stop of his career, Chef Michael has honored the stories of the producers, growers, and fishermen he’s worked with. He plans to continue this tradition, and impress with an understated, nostalgic style that sings with harmonious blends of fat, acid and salt.
“We have long since admired Michael’s work from afar and have had the great pleasure of dining in his restaurant and experiencing his unique culinary approach first-hand over the years.” says Chris Perone, General Manager at NoMad. “His homecoming is poignant not only in the sense that he is returning to his motherland, but that he is coming home to a brand with which his personal ethos and culinary style is so harmoniously compatible. Along with his exceptional talent, drive, and skill, we cannot wait for this synergy to sing across all of our NoMad London dining venues.”
When he’s not in the kitchen, you’ll find Chef Michael playing a round of tennis or hiking with his dog Meya. But mostly these days, you’ll find him in the Covent Garden kitchen.
“This is a homecoming story for me. I’ve not worked in London before, however I’m a British chef and I’m excited to bring my farm to table approach to the city,” he says. “One of the strongholds of the NoMad is the young talent in the kitchen, all eager to hone their skills and looking to grow – not so different from me when I was young and hungry to learn. I’m looking forward to helping them while we bring NoMad London’s culinary offerings to a new level.”
NoMad is open for breakfast, lunch and dinner seven days a week. For more information, please visit thenomadhotel.com
