Wagamama’s commitment to fast-cooked, fresh and healthy pan-Asian cuisine is underpinned by a philosophy that chefs working in its open kitchens need access to the best equipment.
Over the past year, energy and oil efficiency has been a major focus area for the business, with the company adopting new technology that not only improves food quality and uniformity but meets its sustainability goals.
Surendra Yejju’s enormous talent for food development and understanding of the trends shaping Asian cuisine have made him a huge asset for Wagamama during this time of rapid expansion.
Over the past year he has spearheaded the launch of two national menus and six menus at its Noodle Lab test site, as well as pioneering its smart rota project for back-of-house staff and training Wagamama’s senior chef team on menu roll-outs.
Surendra has also played a major role in setting up Wagamama’s first Deliveroo Editions site.
With delivery representing around 12% of its sales during the first half, up from 9% last year, at least two further delivery kitchens are planned for 2019.
And on the equipment side, Surendra has driven improvements in oil savings, energy consumption and finished product following trials of high-spec frying equipment.
Address: 76 Wardour Street, London, W1F 0UR
Tel: 020 7631 3140
Focus: Pan-Asian cuisine