The Core team

“Everyone in our building is the best they can be.” Clare Smyth

Our loyal team is the heartbeat of Core. Our kitchen fosters a dynamic atmosphere where every member is encouraged to explore their potential and they are constantly honing their skills to elevate our guests’ experience.

“Clare Smyth really focuses on the whole experience. From the moment you arrive her superb team will put you at ease with their warm welcome and natural pride in providing some of the smoothest, most attentive service around.”

The Michelin Guide 2021

Clare Smyth MBE

Core is Clare’s debut restaurant. She is the first British female chef to run a restaurant with three Michelin stars.

Clare grew up on a farm in County Antrim, Northern Ireland, and headed to England aged 16. She has worked in many legendary kitchens across the globe and during her time as Chef Patron at Restaurant Gordon Ramsay in Hospital Road, her awards included 10/10 in the Good Food Guide, five AA rosettes, and an MBE for services to the hospitality industry. Clare also won the Cateys Chef of the Year in 2016 and Michelin Female Chef 2017. 

Visit ClareSmyth.com

Jonny Bone – Head chef

Jonny has worked with Clare for over a decade and brings his expertise from time spent in renowned kitchens including Restaurant Gordon Ramsay, Frédéric Simonin in Paris, Geranium, and Blue Hill at Stone Barns. He works tirelessly with our producers to bring the finest ingredients to our kitchen, and the stories of the people behind them to our guests. This, coupled with the time and knowledge invested into our team and their personal development, has been key to the success of Core. His personality and infectious energy make him a firm favourite with guests and staff alike. 


Rob Rose – Restaurant director

With many years spent working in three Michelin-starred restaurants, Rob is a dedicated force for excellence. In 2013, he became the youngest ‘Master of Culinary Arts’ and now judges awards like The Gold Service Scholarship. His diverse experience includes roles in New York, as Maître d’ on ‘Ramsay’s Best Restaurant’, and as General Manager for Dan Barber’s ‘WastED’ pop-up in London. Recognised for his contribution to education, he holds an honorary fellowship from Westminster Kingsway College. Rob has also proudly led the team as Event Director for a Royal wedding, the Cheltenham Gold Cup and the Singapore F1 Night race.

Gareth Ferreira MS – Beverage director

Gareth became the first ever South African Master Sommelier. He honed his skills at renowned establishments such as 67 Pall Mall, The Ritz-Carlton Naples, Burj Al Arab in Dubai, and The Saxon Hotel in South Africa. Gareth’s accolades include Best Sommelier of South Africa 2016, UK Ruinart Sommelier Challenge 2016 winner, and top 15 in the world at the 2016 A.S.I Best Sommelier of the World competition.

Armed with a diploma in tourism and the prestigious Master Sommelier qualification, Gareth is not only a regular judge at esteemed competitions like the Decanter World Wine Awards, but also an influential figure in the global wine and service industry.

Alina Romasenko
Head Receptionist

Millie Povey
Restaurant Manager

Molly Petrie
Assistant Restaurant Manager

Nikolas Jones
Sous Chef 

Stefan Kobald
Head Sommelier

Vincenzo Ciaccio
Bar Manager

Careers at Core

Are you passionate about elevating the ordinary to the extraordinary? Eager to explore, enhance each service, and relentlessly pursue perfection?

We invite talented and self-motivated people to join our dynamic and dedicated team committed to delivering exceptional food, wine, and service. Please email us your CV and reasons for wanting to join the team. We can only consider applications from those eligible to live and work in the UK.

Current vacancies

We’re now accepting Stage applications for 2024 onwards.
Email careers@claresmyth.com to apply.

View current vacancies

Development chef
from January 2025

Apply

An exciting new opening for a development chef.

We are looking for a talented and ambitious development chef to join our team who has a passion for delivering an exceptional experience and a desire to learn and grow within our team. 

You will be responsible for development at Core, new concepts and external events. 

You must have considerable experience at 2 or 3 Michelin-starred restaurants and be able to work effectively under pressure. 

    Chefs de partie
    & junior chefs
    from January 2025

    Apply

    We are looking for talented chefs to join our team who have a passion for delivering an exceptional guest experience and a desire to learn and grow within our team.

    As a member of the kitchen team, you will be expected to provide the highest levels of service to all guests at all times as well as to support the chefs within the kitchen to ensure seamless service at all times.

    The ideal candidate will have:

    • Previous experience in a similar role within a fine dining restaurant in a luxury establishment or within a Michelin starred restaurant
    • Ability to work effectively under pressure

    Bartender
    from February  2025

    Apply

    Whiskey & Seaweed is a prestigious Whiskey and cocktail bar located within the 3 Michelin starred restaurant Core by Clare Smyth in Notting Hill. Opened in September 2023 Whiskey & Seaweed has one of the largest Whiskey offerings in the U.K. and is proud to represent almost every distillery in Britain. Drawing inspiration from Britain, our signature cocktail menu has been developed using the highest quality seasonal produce.

    We are seeking a dedicated bartender to join our esteemed team, led by bar manager Vincenzo Ciaccio. Renowned for service excellence, we are looking for a candidate who is passionate about delivering the highest standards of service and possesses a strong knowledge of whiskey, classic cocktails, spirits and wine.

    Requirements
    Minimum 2 years’ experience in a similar role.
    WSET spirits Level 3 or similar qualification.
    Proficiency in spoken English and basic computer literacy.
    Valid work permit or residency.

    Benefits
    5 days a week, 7 shifts (3 single shifts, 2 doubles; closed Sundays and Mondays)
    Christmas off
    28 days of annual leave
    Competitive salary
    On-the-job training
    Uniform and dry-cleaning service
    Staff meals provided daily
    Opportunities for professional development and growth

    Reserve a table
    The Chef's Table