The Team with Spirit

Hailing from Milan, Eliano Crespi brings a quietly assured approach shaped by time in some of London’s most respected kitchens, including Hotel Café Royal, Four Seasons, and Eataly. His cooking is guided by a deep respect for seasonality and a curiosity for ancestral techniques from fermentation and preservation to cooking over fire, where time and process become part of the ingredient. At Whiteley’s, his work reflects a considered, produce-led philosophy rooted in simplicity, sustainability, and sharing.

Antoine brings a globally shaped perspective, with experience across Paris, Shanghai, Chicago, and London, including roles with D&D London, 45 Park Lane, and The Social Company. His approach is grounded in thoughtful hospitality bringing together local influence, seasonality, and a quietly confident sense of place. At Whiteley’s, he focuses on creating a considered, welcoming experience rooted in simplicity and care.

Jose Jara’s produce-led approach is shaped by early years in his family’s restaurant and formal training in Seville. He went on to work across Spain alongside Michelin-starred chefs including Santi Santamaria and Martín Berasategui, developing a strong foundation in seasonality and ingredient-focused cooking.

In London, he has held roles with Aqua Restaurant Group and One Aldwych, where he was part of the opening of Eneko, led by Eneko Atxa, and most recently JOIA with Henrique Sá Pessoa. At Whiteley’s, Jose leads the kitchen with a collaborative, thoughtful style, rooted in simplicity, balance, and respect for ingredients.

Sam November leads the pastry kitchen with a calm, precise approach, shaping desserts that are rooted in seasonality. His work focuses on clean flavours, texture, and balance, allowing ingredients to remain at the centre.

Jelena Belgrave leads the kitchen’s fermentation programme, drawing on Balkan traditions and Japanese macrobiotic training. Her work is rooted in time, transformation, and technique, treating fermentation and preservation as essential culinary disciplines rather than trends.

At Whiteley’s, she oversees a dedicated fermentation lab, developing house-made ferments and preserves that bring depth, balance, and sustainability to the menu.