In this sizzling issue, Grazia International’s Beauty Editor – Kaniz Ali interviews and styles world renowned celebrity chef Roy Ner. Roy’s meticulous attention to detail and his unique recipes has been praised all over the globe. Highly known for his charming, warm, friendly presence Roy exclusively opens up to Kaniz talking about life, work-balance.
CEO: ZAHRAA SAIFULLAH
MANAGING EDITOR: NASHMIA AMIR BUTT
CREATIVELY DIRECTED BY KANIZ ALI
PHOTOGRAPHY BY DANNY SINGH
CREATIVE STYLING: KANIZ ALI
ASSISTED BY IMAN CHANA
LOCATION: JERU, LONDON, UK
KANIZ: Talk to us about your background
ROY: I view myself as a chef of the world and have influences not only from my family heritage which is North African as well as Greece.
Throughout my adult life I resided in Australia, where I built my culinary expertise by working in some of the best restaurant kitchens across the country and earning many accolades.
I opened Jeru in the Winter of 2021 – it was a very tough time to open, and we were still in the depths of the fall out from COVID. We have evolved and I am very proud that we are on healthier ground and satisfying our loyal customer base with our reimagined Mediterranean menu in the heart of London’s Mayfair.
KANIZ: What inspired you to become a chef ?
ROY: I grew up in a very culturally diverse household. The maternal side of my family hails from North Africa, while my paternal side is of Greek descent. Both sides have a tradition of sharing food and culture around the dining table, which has greatly impacted my own beliefs and values.
KANIZ: What inspired to become a restaurateur? And where are your restaurants located ?
ROY: When I relocated from Sydney to London I had to shift my focus away from my Australian business endeavours. Currently, my main priority is Jeru, Mayfair, which is keeping me fully occupied. However, we have some exciting news. I’m also exploring opportunities in the West Hollywood and Beverly Hills area at this time. It’s a great time to be a restauranteur – hospitality is a great career and brings with it exciting opportunities. Watch this space …
KANIZ: What is the most challenging part of your job ?
ROY: Managing a restaurant is no simple task. But it is something I love doing. You have to maintain a tight ship while overseeing a kitchen team, service team, events, reservations, sales, and marketing. The customer is always right, so listening to their needs is crucial.
It took some time, but we’ve successfully established the right culture and identity within our team; this creates the right platform to create the best experience for our guests.
KANIZ: What is your proudest work achievement ?
ROY: I love seeing my team and people grow every day. Few days are the same in a restaurant, so each day is a new day and a new situation. I am proud of my team and what we achieved together to make Jeru one of Mayfair’s finest dining spots.
KANIZ: Talk to us about your achievements, including any international awards and Michelin stars, and through this journey the people you have cooked for.
ROY: I was among the pioneering chefs in Australia to be awarded a hat (the Australian equivalent of a Michelin Star) for my expertise in Lebanese cuisine. Additionally, I spearheaded a project in Australia that was placed among the top 20 restaurants in a hotel, as recognized by the CNN.
In my career, I have had the opportunity to cook for many Australian entertainment royalty including Margot Robbie, Hugh Jackman, Russel Crow…
KANIZ: How do you manage work, life balance ?
ROY: With great difficulty I am very lucky to absolutely love what I do and do what I love! Food is life and I have so much passion for it that work and life merges into one. I enjoy getting together with my friends and peers over dinner. Art and culture are other key passions that have a big influence on my cooking.
KANIZ: What cuisine does your restaurant specialise in and what’s your favourite most highly recommended dish ?
ROY: Similar to my heritage we merge Mediterranean with a nod to the North African flavours, with some of the world best produce.
As a chef, I always aim to showcase the stories of the farmers, fishermen, and cattle farmers. We go to extreme lengths to find individuals who excel in their fields so that we can share their journey and create dishes inspired by their stories. One dish that really show case it at this moment is our chocolate fed and chocolate fed Australian Wagyu, we are probably the only people in England that have this program.
KANIZ: What sets you apart from other restaurants in Mayfair London?
ROY: I think it’s our team culture, approach to hospitality and genuine care. From very unique food programs to a warm loving yet professional team that is there to serve you throughout the experience.
From Jazz nights in Layla at the weekend to our event space and chef counter experience, we are really able to create different experiences throughout.
KANIZ: If Roy was not a chef/restaurateur what would he be ?
ROY: Probably an architect, I thoroughly enjoy leveraging my creativity while maintaining a high level of professionalism in my work.
KANIZ: If you could disappear for a week where would you go ?
ROY: Australia is my home and a week in Byron Bay or Sydney is always something that is good for my soul.
KANIZ: What’s the best advice you would give to someone who is thinking of becoming a chef and opening up there own restaurant ?
ROY: Truly under the meaning of the word leadership. It’s not for the faint-hearted you have to have passion, and more passion. You have to work hard and work smart. The reality is that after you master the craft of running a kitchen as a chef, you need to be able to lead people under everyday pressure and remain calm about it.
KANIZ: What is your most favourite parts of being a chef?
ROY: Being able to support other families and share a journey while doing so. From our farmers, fish boats, cuttle farmers, cheese makers, to my team; I see people enjoying the art of hospitality.”
KANIZ: What do you think is the most important quality in a team member in the restaurant industry?
ROY: Have a sense of self-pride in what they do.
We have a very substantial training program in place to truly understand the food and guest journey experience among other things. A team members who grasp this understanding always push themselves to know more and have a better ability to enhance the guest experience. After they truly understand this mindset, their career, leadership and hospitality skills will just keep improving in the long run,.
KANIZ: What are your greatest skills ?
ROY: My true love for this industry we call Hospitality and what comes with it. It is something that drives me every day and has a good vibe and fulfilment.
