Dive into the rabbit hole of Jason Atherton’s colourful career, and it’s immediately apparent why the British chef is celebrated for his culinary creations and exquisite experiences. With several accolades including four Michelin stars and a smorgasbord of impressive awards peppering his resume, Atherton began his career working alongside renowned chefs including Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adrià, before joining Gordon Ramsay Holdings in 2001 and playing an integral role in the company’s global growth for almost a decade.

Launching his own restaurant company, Jason Atherton Ltd. in 2010, his flagship restaurant, Pollen Street Social in London’s Mayfair opened shortly after, and was awarded a Michelin star within just six months of opening, alongside five AA Rosettes. Since then, Atherton’s The Social Company has blossomed into a globally renowned restaurant group, with a portfolio of 16 restaurants sprinkled across London, Dubai, Saudi Arabia, Shanghai, the Philippines, and St. Moritz, with Dubai’s Row on 45 garnering not one, but two Michelin stars in its first year. Chef, author, television host, Atherton is also a part of the illustrious The Luminary Set. Meet the man behind the empire…

How does it feel to be a part of the esteemed, The Luminary Set and what does this mean to you, personally?
We as chefs and restauranteurs are entrepreneurs, with the focus firmly set on our own venues and our own people as a priority. However, in order to unlock the full potential of my venues here in Dubai, I have had the privilege to join forces with trailblazers and hospitality leaders like Pam Wilby, the general manager of the iconic Grosvenor House, Dubai. Her vision and her unwavering support have set the successful framework of many celebrated restaurants at the Grosvenor House in general. I believe the success of my latest three Dubai-based venues are another milestone in transforming the hotel’s and the city’s culinary dining scene.

Dubai has changed a lot in the past years and has profiled its dynamic and diverse restaurant landscape locally and internationally, attracting global attention and culinary talents. Seeing Marriott International follow a similar approach with The Luminary Set (its collection of most celebrated and high-profile restaurants), is both exciting and highly anticipated. While the company is a renowned hotel group, many people may not be aware of the quality and the calibre of restaurants within its remit. Joining Marriott International on their quest of showcasing destinations through the culinary lens, while being empowered and supported by local legends like Pam, provide the successful blueprint that benefits the customer and the destination alike.

Please tell us a little more about what The Luminary Set aims to showcase?
The Luminary Set, which currently includes 40 restaurants with 16 Michelin stars in 10 countries, is a collection of critically acclaimed tastemakers and culinary innovators inviting gastronomic adventurers to indulge in curated dining experiences beyond the ordinary. Hand-picked for their accolades or chef association, the restaurants have been awarded a prestigious Michelin star, or been recognised by Gault&Millau, Gambero Rosso Guide or The World’s 50 Best Restaurant Awards, all citing culinary excellence. We have seen a growing trend for our guests travelling for sought-after culinary experiences and our new collection of restaurants under The Luminary Set showcase the exceptional level of creativity and extraordinary culinary talent across the region.

The newly launched brand shines a spotlight on the creatives and trailblazers behind these unforgettable establishments – the chefs, sommeliers and mixologists whose ingenuity put their restaurants on the map, and made this collection possible. The Luminary Set celebrates the diversity of the industry, the people in it, and the wealth of unique encounters available across the region. Evolving the restaurant experience beyond merely a ‘destination’, it helps to fuel guests’ desires to live unique and memorable experiences around the table.

Which member of The Luminary Set inspires you the most?
There are so many inspiring members but in particular, I am in awe of Michel Roth’s ability to maintain two Michelin stars at L’Espadon for years, while also masterfully fusing traditional French cuisine with modern techniques, showing it’s possible to honour culinary roots while still innovating.

What are your first memories of cooking? What influenced you to follow a path in culinary creativity?
My first memories of cooking come from helping my mother in our guest house near Skegness, which would’ve been in the ’70s/80s. Ever since I was young, I’ve enjoyed the hard work and creativity that came with cooking – which steered me towards the culinary path.

What do you enjoy most about your job and the industry?
I love the creativity and artistry in creating dishes with high quality seasonal ingredients, but ultimately, I love making people happy through food. There’s something fulfilling about creating memorable dining experiences that bring joy and satisfaction to guests. Seeing smiles on diners’ faces and hearing their appreciation makes all the hard work worthwhile.

Congratulations on Row on 45 in Dubai having just been awarded two Michelin stars. What can visitors expect from the experience?
Thank you. The menu cultivates my journey through food memories across my lifetime, working with the best ingredients of the highest quality. All these flavours are incorporated by interpreting modern French techniques to bring the dishes alive across a 17-course tasting menu. The name Row on 45 stands for “Refinement of Work” reflecting both its location on the 45th floor of Grosvenor House, and our dedication to culinary excellence.

As you gain more and more Michelin stars, does this add to the pressure, or do you use it to strive for more?
We are always looking for ways in which we can expand and continue making people happy. The recognition fuels our passion to innovate and inspire others, always staying true to our love for creating exceptional culinary experiences.

Has social media impacted the way you present your dishes?
Social media has given us a platform to share our dishes and reach a wider audience which is great, however the way our dishes are presented is not for effect or for the purpose of our social media platforms.

Having been involved in the culinary industry for more than two decades, what is the key to staying relevant?
It is important that we are always looking for ways we can stay relevant and continue to evolve our restaurants, without losing sight of our culinary foundations. We embrace new technological advancements and techniques, and ensure we are connected with diverse culinary cultures.

Finally, if you invited us round for a home-cooked meal, what are we eating? And what would you create for me – a vegan?
A classic, home-cooked Sunday roast with Yorkshire puddings, beef fat potatoes and plenty of horseradish. For you, I would recreate one of our favourite vegan dishes from Pollen Street Social in Mayfair – Acquerello rice with teardrop peas, braised morels, wild garlic, and broccoli stem with toasted nori.

THE GRILLING...

FIRST DISH YOU REALLY ‘MASTERED’ COOKING? Steak Diane.

THE BEST ADVICE YOU GIVE ASPIRING CHEFS? Keep working hard.

TWO INGREDIENTS YOU COULDN’T LIVE WITHOUT? Salt and lemon.

BEST CITY TO TRAVEL TO FOR FOOD? Tokyo.

FAVOURITE RESTAURANT IN THE WORLD? It’s hard to choose one! Some of my favourites include Crown Shy in New York and Benu in San Francisco.

STRANGEST THING YOU’VE EATEN, AND WHERE? Balut, in the Philippines.

WHAT’S THE ONE THING YOU WOULD NEVER EAT? Okra. I am not a fan of the texture.

WHO HAS INSPIRED YOU MOST THROUGHOUT YOUR CAREER? There have been lots of big influences throughout my career, including the likes of Marco Pierre White, Nico Ladenis and Gordon Ramsay.

FAVOURITE COOKING TELEVISION SHOWS? Keith Lloyd and Anthony Bourdain shows.

FAVOURITE COOKBOOK? White Heat by Marco Pierre White. This book is revolutionary.

WHAT’S YOUR MOTTO WHEN IT COMES TO COOKING? Less is more.

theluminaryset.com