MEET THE TEAM
I was born in Barcelona and moved to the UK at the tender age of 9. I started working in kitchens at 16, and at the same time, I went to a catering college. Between hanging around in the kitchen at home, pestering my mum to make béchamel, amongst other things, and college, I learnt the basics, which is very important, and from there, you can create.
I then worked in some of the most exciting restaurants and gastropubs in London, primarily modern European. I also worked in India, South Korea and Southern France. Gaining experience and learning everywhere I went. I've returned to my roots with Pulpo Negro, using the finest Spanish produce I can get my hands on, not forgetting my English heritage too. In our dishes, flavour is the most important thing to me. We then move to the presentation.
I look forward to welcoming you to Pulpo Negro.
With over 20 years of experience in the hospitality industry, I first cut my teeth in the wine industry, working for Oddbins wine merchants. My role was to supply restaurants and style bars in London, which led to my love for food and gastropubs.
After working for Mitchells & Butlers, running various establishments in London, I decided to take a different direction and work for a fiercely food-led company. I opened a beautiful gastropub in Mayfair, where I met my husband. We decided to make a move from London to Hampshire and open our very own pub, the multi-award-winning Purefoy Arms. Four years later, we opened Pulpo Negro, and the rest they say is history.
Sam is our longest serving member of team Pulpo. Starting here as Chef de Partie over five years ago with his newly acquired food knowledge from working in Barcelona, Spain, he set upon becoming an integral member of the Pulpo Negro family. Working closely with Andres, they developed a new kitchen dynamic, which has grown into what Pulpo Negro stands for today.
As our Head Chef, Sam runs the venue alongside Matty delivering only the best experiences. Hard working, creative and full of fun, Sam is an unstoppable force.
Mikey started in the hospitality world as a Porter at his local restaurant. Putting himself through a hospitality apprenticeship and continuing to work at various pubs and high-street restaurants; Mikey found his passion for all things fish and seafood, bringing those technical skills to our Pulpo kitchen.
Matt started in hospitality sales before deciding change was needed. Attending Ballymaloe cookery school in Ireland, Matt came to Pulpo as a guest and was blown away by his experience so much he was determined to be a part of the team.
His passion for meat and mastering our BBQ go hand-in-hand and he doesn't settle for anything other than the best flavours.