Michelin Star chef Richard Galli is set to join TV’s Calum Best and hospitality mogul Fraser Carruthers at delivery-only poké kitchen, Poké the Bear.
The Goring Hotel’s executive chef is bringing his five-star cooking experience and Brazilian influence to create an entirely new and unique take on the traditional Hawaiian dishes.
The addition of Mr Galli to the team comes as Poké the Bear prepares to open its second site, in south west London’s Clapham. It has also secured a premises in Manchester, opening at the start of December.
Mr Galli is poised to bring a whole new level of flavour to the menu at Poké The Bear, with a variety of South-American flavours to complement the traditional Hawaiian dishes.
Poké The Bear, which opened its first site in the heart of Chelsea in August, is embarking on an aggressive expansion plan to open further kitchen across major UK cities including Liverpool, Dublin and Bristol.
Mr Galli, who has also become a co-owner of the business, said: “Over the past 15 years I have dedicated my life to fine dining. I’ve now got the opportunity to bring the knowledge and standards that I’ve learnt into this exciting fast food casual concept. Poké The Bear is the perfect place for me to explore new concepts. This is poké like never seen before.
“I’m trying to bring some Brazilian influences to Poké The Bear, the fresh fruits, exotic ingredients and preparations. Brazilian food is relatively unknown outside the Brazilian community in the UK, so it will be a slow process for people to become completely accustomed to it.
“Rice is the main staple of Brazilian cuisine and has helped with creating the new dishes, rice is much more versatile than most people think. I will be bringing a variety of flavours to Poké The Bear from the Amazon to western and nort-east regions of Brazil. This is a really exciting time in my career and I cannot wait to see how we grow the brand together.”
Co-owner Fraser Carruthers said: “I’ve known Richard for many years and have always admired his cooking. His skills go far beyond the kitchen, from sourcing the finest ingredients to implementing a team of chefs that work together like a well-oiled machine. We can’t wait to see the business continue to grow across the UK and show people poké as they’ve never seen before.”