Photography by Anton Rodriguez and Mark Scott
Chef-patron at London’s BiBi Chet Sharma shares his life in food
Chet Sharma shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
London’s BiBi is an award-winning restaurant led by chef-patron Chet Sharma. It is a progressive restaurant serving dishes inspired by ingredients and memories from the Indian subcontinent.
BiBi draws on the years Chet has spent cooking and sourcing ingredients for some of the most esteemed Michelin-starred restaurants in the world, whilst also embracing the full multicultural span of Indian cuisine.
Here he shares his life in food.
What are your earliest memories of food?
It’s hard to say what my earliest memory of food is, but I had so much exposure to food in every single way growing up. We’re from an agrarian culture, so amazing has always been around us. I definitely don’t remember it, but in our culture it’s tradition for the eldest male in the family to feed a newborn honey before you even have your mother’s milk. So that would be my first experience of food.
How would you describe your relationship with food?
Obsessive, educational, fun. It’s the best way I’ve found to connect with my culture, while also providing a creative outlet for me to express myself.
What was the first meal you learned to cook?
Rajma – kidney beans that are slow cooked and always served with plain basmati rice. I was surrounded by great cooks who all taught me, but my aunt who lived by is an extremely special one. Her rajma is still one of my favourite things to eat.
How did working with food become your career?
Almost unintentionally. I was very academic growing up, but always loved food. And I obsessively cooked in my spare time so it just followed that I would turn into my career.
What’s your go-to breakfast?
Black coffee. And a litre of hot water.
If you’re impressing friends and family at a dinner party, what are you
serving up?
Lots of salads, picky bits, things that can sit on the table for ages. And then one showstopper. A whole turbot in the wood oven, a roasted joint of pork, or biryani. Something big that takes the pressure off a la minute cooking. Oh, and great wine and cocktails. In the end, if the drinks are good enough, the food will look after itself!
Who is your culinary inspiration?
So many. Giorgio Locatelli, the first chef to take me under his wing. Pushpesh Pant the Indian food historian. Thomas Keller for his effortless elegance. But realistically I have to say my grandmothers, after whom I named BiBi.
What would your last meal on earth be?
Something simple. Kadhi-chawl. The Punjabis will understand.
What’s your go-to comfort food?
Kichdi! A kind of savoury porridge made of rice and lentils.
What’s the go-to quick meal you cook when you’re tired and hungry?
Kichdi!
What is one food or flavour you cannot stand?
Sea buckthorn. It literally has the same flavour structure as baby vomit.
Hangover cure?
Still searching. But Pizza hut veggie sizzler is hard to beat.
Sweet or savoury?
Savoury, no question.
Fine dining or pub grub?
Both? But not at the same time.
Favourite restaurant in Ireland?
Chapter One. Class act.
Best coffee in Ireland?
Guinness kind of looks like coffee, so does that count? My assistant Tracy has the advantage of being from Ireland, so she said: Bewley’s on Grafton Street, or an Irish Coffee at the Shelbourne.
What are your thoughts on the Irish foodie scene?
It feels energetic and proud. There’s a real respect for produce—dairy, seafood, vegetables—and that’s always the foundation of great food culture. There’s also a younger generation that’s confident, creative and globally aware while still rooted in Ireland. That balance is exciting.
What’s your favourite thing about cooking?
The silence. The peace of creating something with your hands.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It’s connection. Sitting down with people you care about and being present. It’s nourishment, yes, but it’s also storytelling. Every meal carries memory, culture and generosity.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
Like anywhere, sustainability and staff wellbeing should always be evolving. Hospitality is demanding. Protecting the people who make it all happen is essential. And continuing to invest in ethical sourcing will keep strengthening the scene.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I was in Chicago recently, sadly for my uncle’s funeral. After the funeral, my elder cousins and I, all serious professionals, reverted to children and escaped the wake to sit in my Aunt’s room and eat cookies. Hysterically laughing while others mourned in the adjacent room. A powerful reminder of how food can be transportive and transformative.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
I feel like that should go to my recently deceased uncle – we were visiting one summer when I was ten. He was from a different part of India to my parents, and he made this type of potato and aubergine stir fry from his region. I had never tasted anything like it and the flavour of that dish still reminds me of him and that summer.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Care. I saw the best thing at BiBi yesterday. A guest was drinking a dry martini quite slowly. Serena, who was working on the bar, came over with a frozen glass, and poured the guest’s martini into it, ensuring the drink stayed ice cold (as a martini should always be). Unprompted and in no way scripted. That is hospitality at its very best. The art of looking after people.
Photography by Anton Rodriguez and Mark Scott.
Also Read
