Chef Jeremy Chan's Two Michelin-Starred Restaurant Is Secretly a Steakhouse - Mise En Place

[@eater]

Ikoyi has moved into a much larger space since we shot this video a couple months ago! Follow chef Jeremy and the restaurant on IG to keep up with their progress: instagram.com/jeremychanikoyi/ and instagram.com/ikoyi_london/.

[@IamULISSE]

Nice to hear that

[@jqon813]

what a truly lovely, intelligent & creative man.

[@GianvitoLanzisera]

probably going for his 3rd star.

[@kylekylekyle505]

​@Repent and believe in Jesus Christ Jesus can eat my peen

[@yanmi2148]

I don't understand this was started by Ire Odukale, who asked Jeremy to help with a menu, before eventually joing him (Ire) as a partner. Ikoyi is a place is an upscale area of Lagos, Nigeria, where apparently, Ire was born. How is it now Jeremy's restaurant with no reference to the original founder? This is how ancient Egypt became Whyte. Why is it so difficult to give a Black man credit for anything and so easy for Whytes to take credit they don't deserve. Hopefully this unfair portrayal won't affect their friendship or partnership. PLANTAIN, South West Nigeria staple!!!!

[@jabthejewboy]

😂 when he was like “there’s too many well done… if you’re watching don’t order well done” got me.

[@mingwangchung]

Yeah same guy that hasn't eaten his own menu in 5 years, judging the people that actually eat his food.

[@FtGFA]

@@mingwangchung it's easy though well done sucks ass universally when it comes to beef ming.....

[@eyeofthetiger6002]

This guy is no ordinary chef, looked up his bio online, discovered that he speaks 6 languages,is a Princeton graduate before moving to Spain to pursue a career in finance and finally back to London and trained as a chef working in a string of Michelin starred restaurants including Noma before opening Ikoyi.

[@masterchief7301]

That guy's life sounds legendary ngl

[@knlei1]

that sounds ordinary , pretty basic

[@Steven_Edwards]

He is the old school definition of a Prodigy.

[@Gobbygoblin]

@@knlei1 idiot

[@sneer0101]

​@@knlei1 You're an absolute clown

[@sackjack22]

Growing up in Guyana the plantain seems like such a simple and common fruit, but to see it elevated like this bring me nothing but joy. Thank u chef Jeremy and Ire for your commitment and passion to the culinary arts

[@thestylesynonym5757]

I had the pleasure of dining here right after it won its first Michelin star. A news crew was there interviewing the chefs and collecting footage. As a Nigerian-American, I remember being overwhelmed by West African-inspired food being revered in this way. I'd never seen that before. The food at Ikoyi is still something I think about. It was magic. And now to see that it has a second Michelin star! I doubt I'll be lucky enough to dine there again, but I'm cheering from across the pond!

[@thisiscarib]

🙌🏿

[@MichaelJohnson-xn7ye]

You sure you ate there and not at KFC?

[@satyris410]

Are you OK with the fact it's not a West African-owned restaurant, but is appropriating and altering West African cuisine. Maybe appropriating is too strong a word, borrowing then.

[@mariojasso2795]

@@satyris410 people that gatekeep food are idiots

[@dengueberries]

Thanks for sharing your experience. Could you recommend any other great West African restaurants in London, please? Ideally with a more approachable price.

[@jesseperez889]

Love watching these while eating Instant Ramen

[@Icantthinkofanameman]

who goes to a 2 star michelin restaurant and orders well done steak. these videos always surprise me on how much work and effort these chefs go through to get something so good looking (and presumably so tasty)

[@eater]

The well-done steak had us shocked! 😮

[@bradcsuka5054]

My heart was crying with all those well-done steak orders!

[@anothertarnishedone5960]

Your money, your rules.

[@GhostNinja0007]

Who cares what someone else does with their own money! Next time you go, you can get it how you like it! Not everyone likes pink in their steak!

[@GhostNinja0007]

@@anothertarnishedone5960 honestly, like why can't people understand this🤦

[@sonic-factory]

What surprised me most was when he said he doesn't test his own dishes, after they go onto the menu. I would expect to keep testing and see whether the sourced ingredients may have changed.

[@alancats]

Yeah, I found that statement to be surprising, as well. Not only from a quality-testing standpoint, to see what needed adjusting (it seems to be a mantra for chefs and home cooks to taste, constantly -- with good reason), but, I'd also assume that he would be curious to taste his creations, purely from a gastronomic passion standpoint. The chef seems very talented and down-to-earth, but, I think he should re-visit this posture, because it conveys -- however unintentionally -- indifference as to what he's putting in front of his customers. The rationale that tasting would remove the "magic" of the creation process is unavailing and unconvincing, frankly.

[@KarvidSR]

Yeah I was so surprised as well! I've never heard of it before, someone who just wings it (educated guess ofc) and gets 2 stars from it. Absolutley mad! Legend in his own right tbh.

[@JMac.]

Surprised me as well… no R&D, doesn’t taste dishes before putting them on the menu, just knows inherently knows how things should go together and has received 2 stars because of it… I would not be one but shocked if they earn their third star, and it would be a well deserved one at that.

[@omefea8501]

lol. its like being a scientist developing a rocket and then hiring a pilot to take it to the skies. it flies! god speed!

[@apartmentcookery]

That is crazy! I assumed all chefs at this level taste everything always.

[@Strawman333]

I love the Chef's theory on cleaning. How attention to detail on cleaning relates to food quality.

[@moonblimp1631]

Its not a theory. There's factual proof that worksite cleanliness improves work productivity.

[@WinedandDined27]

This is how 99% of Michelin star restaurants operate. It’s not really his “theory”, it’s something he learned from the other restaurants he’s worked at who do the exact same thing and he applied this common practice to his restaurant bc it’s proven to be the truth.

[@TeamPerry5]

I’ve said it before, these videos are truly art! They are mesmerizing. Keep ‘em coming!

[@abdulmismail]

This was SO impressive. I love the artistic nature in which Jeremy describes his process. His enthusiasm is so infectious.

[@fdqmstffa8915]

I love how well he's organized his place and yet still delivering top quality food with that kind of space ☺️

[@Deepsouthbro]

This channel and these series of filming chefs in their restaurants is so amazing. Keep it up Eater!

[@kevobuddy10]

Yea I love these styles. I dont like the episodes that have a Eater host walk us around the cooking, not interested in a reality show.

[@KevinEvangelista]

In every episode of Mise En Place, I'm always waiting for the phrase 'We don't have a lot of room, so we start prep very early.' Or something along those lines. You can just imagine the additional leaps and bounds these chefs can take their menus on if they had more space for prep!

[@jdiamond1952]

How pretentious is this head chef who won’t eat his own dishes to keep it “mysterious” to him. Gtfo.

[@KevinEvangelista]

@@jdiamond1952 That sounded wild to me as well. But if that's a part of the creative and creations process that lets him do his craft, then so be it. I mean, he wouldn't get two stars if it wasn't working, right?

[@saggiteightyfour8367]

No thanks, rental costs will be passed onto the customer

[@Biersusej]

@Repent and believe in Jesus Christ

[@Biersusej]

@@KevinEvangelista that r&d tho, from prep to plate. that's design.

[@looppp]

I've never seen a chef this chill before but also so brilliant

[@Gshock714]

Seems like a nice genuine guy to work for,the staff looks happy working for him.And we all know if the staff is happy your restaurant will be very successful

[@marylandlax3]

I died inside seeing how many orders of well done they had at a freaking Michelin stared restaurant, like dawg just order the chicken

[@zelly4914]

Same here, just nooooooo

[@middleearthtroll6183]

They are in London, I'm surprised they didn't ask for the bread/butter to be well done.

[@vspec15]

Seriously! What's the point of going to a Micheling star restaurant to have you beef well-done! These people might as well go to the gas station and get some beef jerky.

[@Ashened0]

How about people can order whatever the hell they want, they paid for it so it should come out the way they like.

[@jjhuerta100]

​@@Ashened0 to destroy a dish yes. Let's just order whatever people want.

[@400bas1]

Absolutely love his final remarks. He stays away from the arty culture of required meaning behind his dishes and brings it back to the simplest reason, good food needs to taste good.

[@sophiaisabelle027]

Seems like Jeremy Chan has impressive skills to showcase in the kitchen. The way he cut through things with those knives is utterly satisfying to see.

[@saggiteightyfour8367]

This guy is so calm, all the staff are working so nicely together. None of the Gordon Ramsay screaming. Cultural appreciation, not appropriation. No testing of recipes. I'm super impressed.

[@MrPAlbatross]

Glad you guys went to Ikoyi, Jeremy is off-the-charts talented in all sorts of weird ways - he also has photographic memory, and he speaks seven languages fluently... mad!

[@Psychobeppe]

Yeah, saw him on the italian Masterchef and his Italian was pretry good.

[@longshucksgaming]

judging by his mannerisms and this tidbit you mentioned, I'd say he likely has aspergers and that's his savant. Not to mention, it takes a special kind of crazy to be the head chef at a place like this

[@paulmccann131]

We’ll done!! It’s an English thing 😂😂😂

[@Vendrix86]

@@Psychobeppe lol and now he was just on the last episode of Top Chef All Star

[@TMHF]

Perfect timing, I can watch this while I eat my bowl of cereal.

[@NarutoSSj6]

I am just about to warm some days old leftovers. So envious you're eating fresh stuff.

[@davidyi3547]

This documentary was…WELL DONE.

[@slimzy1990]

As a particularly ocd chef this was the most satisfying video in this series yet! Stunning work

[@ravnholt]

I am so impressed with how cool the headchef is and I share his grief at such fine beef being ordered well done T_T

[@juandiegoflores3178]

Came to the comments to look for this. Like it’s gross how they all ordered well done. I mean it’s the uk and I feel like that’s more common

[@Nuttyirishman85]

A small part of me dies, when I read it on the ticket. Throw the bacon weight on it and pay it no mind.

[@amsterdamshusi]

One of the more meticulous kitchens I’ve seen on this channel. Truly a crew of badass chefs! All that work for 30 covers!

[@adamsantamaria9103]

His poor face when all the well-done orders came in lol

[@newbreezy100]

This was amazing to watch. Loved to hear how passionate he was about the food. Sad to also see/hear all the prep work into the beef and people order it wel done. Loved hearing no development of dishes, first time every hearing that

[@tbcandrew1931]

Pretty impressing how he can work with so many chefs in a such little kitchen :)

[@commonsense7754]

I've never heard of an accomplished chef who does not eat his own creations. How utterly fascinating. As said in previous comments he is no ordinary chef! Amazing.

[@spookyzzz516]

As a chef, I change my menu a lot and do a lot of “off the cuff/impromptu” kinda stuff. I take ingredients I have and try to utilize them. It was so validating in my world of self doubt, to here that this amazing chef never actually eats his own dishes. I get criticized for that some times, but the reality is I am a cook, an artist with a vision and what he said really resonated with me. No frills, but a lot of teqnique and passion. I respect that. I hope to be as good as you some day.

[@gabzolina]

I ate at ikoyi in 2019 when they were still young, very happy to see the plantain and the sweetbreads still being on the menu ! until the next time

[@justanother1567]

Honestly their bid for sustainability is probably one of the best I've seen on this channel, to always make to 30 people's portions and not have leftovers shows their commitment to minimizing waste. Although the lack of spare capacity is probably annoying to customers

[@sxd-215]

Agreed, but I do wonder how much paper towels and how much water they have to use to be so organized and make use of the small spaces.

[@sandrograndi6638]

@@sxd-215 blue plastic cloths as well as paper towels

[@pooldoctorz]

What about the milk fed veal on the menu so sustainable and humane.

[@weareeverywhere6677]

@@pooldoctorz Yet plenty of people are eating it, everyday.

[@kevink6420]

There is absolutely nothing about luxury food that's sustainable. 40 ingredients flown in from around the world to make 12 small plates for high end clientele.

[@Jimmy_Moon]

What's your style of management and motivation in the kitchen? It seems to have a nice rhythm with no pre-madonnas allowing the food to take the stage. @11:25 there’s a fantastic bit where you describe your process of storage due to being spatially challenged. But that one little quirk makes the sauces special. It’s almost like the building, food and staff are all united.

[@r0fLc0pt3rf0rtHewiN]

these guys are nuts for serving stuff without tasting. Looks insanely good though x)

[@sebastionjunior4125]

The chef literally says they do taste it

[@optimizer6488]

This is one of the most artfully done, introspective and mind-bogglingly salivating videos I've seen on KZbin. Hats off to an amazing chef and his intrinsic connection to food. I'd be there in a minute (if I could).

[@KitchenDog03]

The second the cameras turn off, the mandolin comes out for those plantains 😂🤣

[@DanielMoreno-s8l]

That was a beautiful and inspirational video to watch. I was shouting 100% WHY SO MANY WELL DONE STEAKS!!

[@Rbs402]

We have that in Malaysia. Fried banana or plantain and it is one of the best street food. But here is a starter for an expensive restaurant.

[@chiaradamore-klaiman8692]

It's no secret why his fridges have never broken down, they're thoroughly cleaned every day. Without any gunk to gum up the works, they just keep going.

[@noobernt]

Have been dying to visit this place, so glad it was featured on Eater!!!

[@kvai-gon7488]

Well done guys, keep it up, it’s clear that you’re stuck together. Good work and may you succeed in many things.

[@ballistic350]

These chefs works long hours. Props man takes alot from your personal life..

[@reetlad]

Love the thing about gaps at the end, such a tiny little detail

[@zopound8235]

Well done steak Blasphemy, preparation alone, the ingredients at its peak of freshness 🎊. The amount of details, organization, hard work to become a 2 star Michelin restaurants is staggering!! Innovation, restraint, simplicity of the entire menu!!!!! Great job team!!!!!!!’

[@souffle420]

15:49 _“… one well-done…”_ part of me just died when I heard that.

[@4JJA14]

Literally must be the only Michelin star chef to have never tasted his finished dishes... ever... But if it works for him it works !

[@svlagonda7417]

I love how calm he seems to be. It's he the same during service?

[@H4rdb01l3d]

i went here in september last year and it was a brilliant meal. the flavours are superb. technique is as good as anything anywhere. the flavours lean on the more novel side but most dishes were just really tasty. the turbot and sweet bread were highlights. pity london is so damn expensive.

[@victory01]

Were you one of the ones that ordered their beef well done? JK hehe

[@apartmentcookery]

London is too expensive! Rent is too high!

[@ivanpok8493]

@@victory01 I used to get mad cooking well done anything.

[@laxbro2669]

This is the perfect balance of obsessive controlled detail, and creative freedom

[@AlanSmith88888]

This looks amazing. Also Jeremy is clearly headed for the top. He is a good looking, well spoken chef with so much talent.

[@adrian-qr6zk]

Sooo good looking! Sure that makes his food taste better

[@jillvachhani2383]

Does anybody know where the containers in the cooler are from? My chef wants those for our kitchen.

[@usamaepekonis]

That knife skill is bananas

[@TheBeautifulMynd]

Definitely enjoyed this episode! He’s a great chef and seems to be a person that you’d love working for

[@davidpayne6408]

Jeremy Chan is a food genius who is honest. He just doesn’t fit the stereotype of the Gordon Ramsay’s of the world. I hope he has great success!

[@eyeofthetiger6002]

The only cooking Gordon does these days are on TV or his KZbin channel. Went to one of his bistros recently and the food was bang on average,not a surprise really.

[@mishga5]

So tired of Gordon Ramsey mentions under cooking videos. When will it end

[@RataStuey]

This chef is the definition of someone who is IN the game but not OF the game. He knows he could go anywhere and be successful I’m sure of it

[@SoulsOnly]

If i was a restauranter, this is what i would want. Exact numbers of guests, so I can prep the exact amount of feed each day.

[@mikenoll3700]

This chef is legit. Love his Philosophy!

[@stephenmedina8911]

Wonderful! Makes me want to experiment in my own kitchen!

[@kevinsteel7875]

"Serve them tasty food" That's what it's all about and nothing more. Huge respect.

[@bullbobby92]

Jeremy is my favorite chef you’ve featured 😂 He’s a madman

[@kevdude2234]

He's so calm and collected yet there's like this quiet intensity about him

[@HFC786]

England the uk is more than just London! Please showcase places outside London

[@thomasneuber2740]

Mouthwatering dishes out of the hands of highly gifted cooking artists!

[@user-tp6sb6lq5f]

He is an amazing chef ! Well deserved!

[@chefhomeboyardee8]

Wow. Exceptional professionals. Bravo my dudes.

[@yanied9646]

His humbleness and ending exposition about the concept of the restaurant as an evolution from something that was originally just supposed to be north African food was very interesting. It feels very respectful that they realized they could not do the authentic food justice without a connection to its origin and yet they incorporated its influences in other ways

[@catharperfect7036]

It's cringe.

[@jonathancormack]

​@@catharperfect7036ok couch potato

[@housekilla457]

Ever since seeing _The Menu_ it will be what these videos make me think of.

[@elluisito000]

Sweetbred is one of those things one has to taste to understand how delicious they are. I have had them in many Argentinian stake houses, in South America we call them Mollejas, if you can, try them.

[@ggp929]

Nothing like watching an artisan mastering his craft.

[@michaeldruce9930]

I totally respect cooking as an art. What Ikoyi is doing is amazing, incredibly difficult and to such an extreme standard not everyone can (or wants to) achieve. It's truly an art and I can get behind that. However, when you really think about it, it feels kind of silly when so many people will pay a lot of money for such playful ways of finding nutrition. It's almost a kind of joke or trend that expensive means small and direct. I don't know. I feel torn! It makes me wonder if food will every find a way to lower its barrier to entry for something as equally creative as food at a two michelin-starred restaurant. With Art and Music you can go to a museum (small fee, less than buying original works) or just download a song (less than going to a concert). But with food, there doesn't seem to be a good alternative to not dining in a fancy restaurant. What do you all think?

[@DavidMisner94115]

Agreed it would be lovely, but you run into problems with food since it has to be physically consumed. A piece of art or music is created once and then enjoyed by many, whereas food has to be recreated over and over to be enjoyed by the same number of people. Seems like visual art about food (like this video) is currently the best method of democratizing food as art... you can't eat it, but you can appreciate the process and work that goes into it.

[@coolguy0632]

Maybe cooking at home is the "lower cost to entry" of the culinary world ? It's a shame but I agree with you, a 2 or 3 Michelin star tasting menu is like going to the Opera at La Scala, and cooking at home is the Netflix release ... It's still something I guess :(. However if you think about other experiences or hobbies, fine dining is probably middle of the pack. Think of people that have classic cars or God forbid aviation or yachting as a hobby. I'd say 9/10 people could realistically save up for a Michelin dinner once every couple years if that's what they wanted; but my dream car is Porsche 959 and I'm never sitting my ass in one of those haha

[@mathiashellberg1153]

So do they pree salt the beef? Or just when cooking?

[@albzist]

? how does he not try complete dishes, bizarre, borderline genius? , I guess hes confident enough flavours work, but hey

[@sorrystingray]

Something about this guys voice. Super relaxing.

[@Hermanos22]

If you have reached this level of cuisine, You should not accept a well done order.

[@SuperAlanmitchell]

With the staff numbers and the amount of prep time, plus the quality of ingredients used from the four corners of the earth, I can understand the price charged.

[@bossman674]

I remember when Ikoyi was £70-£100 for the tasting menu. Now it’s £300… shame. Completely priced me out of ever going back… but that’s the ridiculous state of food in major cities like London and NY.

[@wormgun9586]

It's called inflation bro. Lmao.

[@loftyjones675]

@@wormgun9586 has your income also tripled in the past 5 years? if not, then maaaaybe we shouldn't brush that aside with "inflation bro"

[@__-nl4wb]

I still have fond memories of getting half smashed with a friend and stumbled across the restaurant. It just got its first star back then but we decided to try our luck and asked if we could have a drink and some food at the bar - the front of house were seemingly confused but politely let us in. We had another round of beer and a bloody good smoked jollof (they still did a la carte) for £50 all-in, which seems paltry by nowadays standard and it wasn’t that many years ago. I earn a decent wage and enjoy every good meal, cheap or classy. But I feel that I can no longer justify the trips to fine dining restaurants anymore, even non-starred. I miss both Ikoyi and A Wong and I’m glad I get to see them here again.

[@tmac8471]

@@loftyjones675 It's called food costs going up. Wages going up. Renting/owning the building costs. Utilities cost etc etc. Oh and they still need to turn a profit. Not difficult to understand.

[@loftyjones675]

@@tmac8471 lol I understand what inflation is. my point is that in a just system, if there were to exist inflation (which honestly is inherently flawed, but I won't get into that), then the inflation should be consistent across different industries relative to income inflation. but it isn't even close.

[@UnderTheMillkyWay]

I clean like a champ but I've never been big on cooking but I do love to clean. I like the fact I can zone out while dusting or washing dishes. I just need to find a chef and he cooks while I clean. This looks amazing but was shocked to hear he doesn't taste his own food. That's next level confidence right there. Next level!

[@mattstarf4294]

Did this guy say he doesnt taste his food???

[@tastewithjase]

The man is an artist, and a damn passionate and hard working one.

[@tartret5115]

Lel. Goreng pisang milo pun 2 Michelin stars.

[@justanother1567]

Not even a whole banana

[@Buckl]

possible video subject ; where do chefs eat?

[@WashYourHands__]

he doesn't taste the food?!

[@pietropennesi3616]

Bravissimo bel concetto di cucina e grande esecuzione . La giusta complessità di sapori attraverso tecniche semplici . Innovativa nelle combinazioni , bellissimi impiattamenti fatti con rigore ; veramente bravi , complimenti , siete di ispirazione , poi l'attenzione alla pulizia che è stata sottolineata è fondamentale per una cucina che si rispetti e rispetti la materia prima , se stessi e i commensali . Complimenti ragazzi congratulazioni .😘🙏🤦

[@darionjariam]

A work of Art. A master at his craft

[@raysville7256]

Have not seen a better a better Restaurant presentation.

[@marioalbertoerazo1525]

Very stunning work right here!

[@shadowremorse]

great chef, the editor blowed it on the title

[@jessejames6157]

really dig this guys vibe.

[@apartmentcookery]

The plantain whisperer! This place looks really good! Good job!🍌

[@stpama]

Jeremy is the first other chef I've seen use an Itsuo Doi knife, first knife I ever bought several years ago and I use it for the same purpose!

[@Virihaure]

Beutiful presentation of all dishes!

[@DeCaboRojoPR]

This was simply excellent. If I'm lucky enough I'll be able to visit and experience it.

[@colinmalcolm2422]

Blimey. This place looks amazing. Count me in.

[@Starkesea]

Not trying his dishes before service is wild but how it works for them is very interesting! That plum sauce looked incredible

[@bobbykeene12]

This Amex series is one of my favs.

[@lordtyrus1]

I love how the head chef takes his head chefs tastes of life and works them into the menu

[@elagotte]

I loved that his beef cooking way so smart !

[@w2sixpackchef]

such a impressive and intriguing restaurant and such a fresh look at michelin and food in general

[@fishing3390]

Bro , i like your food , I ´am young French chef and I like the ways you cooking , I cook for 2 Michelin stars and your recipes it’s just like another world ( sorry for my English) good job , I like you !!!!

[@fishing3390]

And you use the same technique we use for sweet bread ( riz de veau ) you use charolaise, test jersiaise beef !!!!