Sofian Msetfi joined Michelin-starred Ormer Mayfair in 2021. In his role as Executive Chef, Msetfi blends his Moroccan and Irish roots to create dishes that feel both 'honest and balanced'.
Msetfi boasts an impressive CV. He kicked off his career at Michelin-starred Longridge Restaurant, honed his craft at The Hand Flowers, before later arriving at Midsummer House and Adare Manor. He is now Executive Chef at Ormer Mayfair where his passion for bold flavours and top-quality ingredients reigns supreme. Below, read The Sybarite's exclusive interview with Msetfi, diving into everything from his earliest food memory to his eco-friendly kitchen garden.
How would you describe your cooking style, and what are the main influences?
My cooking is produce led, precise and rooted in heritage. I am guided by seasonality and the integrity of each ingredient. My Moroccan upbringing brings warmth, spice and generosity of flavour, while my time in British and Irish Michelin kitchens instilled discipline, refinement and structure. It is a balance of boldness and restraint.
What is your earliest memory of cooking or being in the kitchen?
Sharing a family tagine in Morocco. Food was always about togetherness, passing dishes around the table, the aroma of spices and citrus filling the room. That sense of connection still influences how I approach dining today.
How have your travels influenced your cooking style?
Travel teaches humility. Working across the UK and Ireland exposed me to exceptional produce and different philosophies in the kitchen. Ireland deepened my respect for seafood and for allowing ingredients to speak for themselves. At the same time, I have always carried Morocco with me, its spices, vibrancy and generosity.
Was there a lightbulb moment when you knew you wanted to pursue a career in food?
I started in kitchens at 15 as a kitchen porter after being expelled from school. It was not a romantic beginning. The kitchen rewarded hard work and discipline, and I responded to that structure. Over time I realised this was where I belonged.
You use seasonal ingredients from the eco-friendly garden in Essex. Why is a sustainable approach important to you?
Sustainability is a responsibility. Cooking with ingredients from our eco-friendly kitchen garden allows us to work in rhythm with nature. When you understand where something comes from, you treat it with greater respect. It also ensures the menu evolves naturally with the seasons.
You cut your teeth at The Hand and Flowers, Adare Manor and Midsummer House - in what ways did these experiences shape your career?
Each kitchen shaped a different part of me. The Hand and Flowers taught intensity and consistency at the highest level. Midsummer House refined my understanding of precision and detail. Adare Manor developed my leadership within a luxury environment. Together they gave me the foundations to lead my own kitchen at Ormer Mayfair.
How do you cope under pressure? Do you have any rituals that you follow?
Pressure is part of the job. Preparation is everything. If the groundwork is done properly, service flows. As Executive Chef, I know the brigade takes its energy from me, so I remain calm and focused. Before service I taste every element and ensure the team is aligned. Precision and organisation leave little room for panic.
What advice would you give to anyone looking to pursue a career as a chef?
Be patient and stay curious. There are no shortcuts in this industry. Master the fundamentals and respect every role in the kitchen. Resilience is just as important as talent.
Can you tell us about one of your most rewarding moments in the kitchen?
Earning and retaining our Michelin star at Ormer has been incredibly rewarding, particularly as it is my first solo project. Seeing the team recognised for their discipline and creativity meant a great deal. It validated years of dedication.
Ormer has a Michelin star. What does this mean to you?
A Michelin star represents consistency, integrity and teamwork. It is recognition, but also responsibility. Every day you must live up to that standard. For me, it is about continuing to evolve while remaining true to our identity.
How do Ormer’s interiors contribute to the overall dining experience?
Ormer’s interiors are elegant and intimate. The space allows guests to feel comfortable while experiencing something refined. The atmosphere supports the food: considered, understated and confident.
What does your creative process look like when curating a new menu?
It begins with the seasons. I look at what is at its peak, from our two-acre kitchen garden in Down Hall, our sister property in Essex and trusted suppliers, and build from there. Flavour combinations often come from memory, particularly Moroccan influences, but they are executed with modern technique and precision. I refine each dish until it feels honest and balanced. A dish becomes special when it is honest, balanced and cooked with respect for the ingredients.
What is your favourite dish to create?
Our Newlyn turbot Marocaine with green chilli, kohlrabi and lemon is very personal. The spices and citrus reflect the Moroccan food I grew up with, while the focus on exceptional British seafood speaks to my Irish roots and my respect for produce-led cooking. It brings both parts of my heritage together on one plate.
Which dining trends do you predict will be significant for the remainder of 2026?
I believe we will continue to see a move towards authenticity and sustainability. Guests are more informed and value provenance and genuine creativity over theatrics. Hyper seasonal menus, vegetable focused dishes with depth and thoughtful luxury will continue to define modern fine dining.
Having refined his skills at a plethora of renowned restaurants including Le Manoir aux Quat'Saisons, Evelyn's Table, and Restaurant Gordon Ramsay, Luke Selby is a force to be reckoned with in the culinary world. Find out more about his latest venture in The Sybarite's exclusive interview below.
