Jason Atherton emphasizes that while he has enjoyed immense success with Michelin-star restaurants, his new venture, Sael, signifies a departure from fine dining conventions. He expresses a desire for evolution and adaptation in response to the fast-paced nature of London’s dining scene.
Atherton states, "London moves so fast as a city, and Pollen was right at the top of its game, even after 13 years of being open. But it was time for a change." This illustrates his commitment to keeping his offerings fresh and relevant.
Regarding his work ethic, Jason notes his dedication: "I just don't want to be one of those Michelin star chefs that have starred restaurants everywhere. It became very tedious and kind of regimented." This reflects a desire for creativity over mere accolades.
Jason Atherton reveals, "When I was younger, I was a bit more reckless and carefree. Now, more than ever, I’m committed to growth and exploring new ideas with my team," highlighting his evolution as both a chef and a person.
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