Chef profile: Carolyn Or, head chef of Chet's at The Hoxton Shepherd's Bush

What’s your favourite thing about where you work?

The mix of cultures. London celebrates both Thai roots and American comfort that led us to be playful and be bold with flavours with the menu at Chet’s. Also, I always get new inspiration from travelling.

 

What was your first job in catering?

It was in Hyatt Hotel Miami Florida, the biggest service I had was for 300 people. At the time, I was working as a pastry chef so I had to scoop ice cream inside the freezer, so it wouldn’t melt.

 

What do you do to relax?

I like to go to the gym, exercising regularly keeps a healthy mind and body so I can bring a positive energy in the kitchen.

 

Which is your favourite restaurant?

Burnt Ends by chef Dave Pynt

 

What’s your favourite hotel?

Cheval Blanc in Paris

 

What is your favourite drink?

In the morning, I always go with a double espresso, and the afternoon is either orange juice or another espresso. In the evening it’s great to have mezcaloni – a classic negroni but using mezcal as a base.

 

What is your favourite food/cuisine?

Will always go to my roots – Chinese Cantonese

 

Which ingredient do you hate the most?

Honestly, I’m not a fan of anything that’s bland or over-processed – food should have life and texture. If I had to pick one, I’d say margarine. It just doesn’t bring the same depth or character as real butter or good oil. I’d rather use something natural and flavourful that adds soul to a dish.

 

What’s the best piece of advice you’ve received?

Cook with purpose, lead with integrity, show empathy, stay curious and never stop tasting

 

Which person gave you the greatest inspiration?

When I was working in Momofuku in New York, my executive chef was Singaporean, and he worked his way up from the bottom. I really look up to him and would always seek advice from him.

 

If you had not gone into catering, where do you think you would be now?

A business owner in my home country, Philippines.

 

Describe your ultimate nightmare?

Having a full dining room and running out of rice in the middle of service. In a Thai restaurant, we need rice!

 

What irritates you most about the industry?

The constant hiring and explaining to the young generation how tough it is to work in the kitchen. You must have the GRIT. Not just a desire to cook.

 

Who would play “you” in a film about your life?

Interesting question….. Maybe Awkwafina, she’s got the right mix of humour, chaos, and heart. She could definitely handle the heat of a busy kitchen and still make everyone laugh through the madness. My colleagues always say that I like to make fun, even though I seem serious

 

What is your favourite prepared product?

Good quality fish sauce – it’s magic in a bottle. Just a few drops can transform a dish, adding depth, umami, and that punch of flavour I love. It’s the one thing I always have on hand, whether I’m cooking Thai or something classic and comforting.

 

Who would be in your “fantasy” brigade?

• Christina Tosi, dounder of Milk Bar and a key figure in the Momofuku family. Her creative approach to desserts and her ability to push boundaries would add a playful and inventive touch to our offerings.
• Chef Pam of Potong and winning the world’s best female chef of 2025
• Chef Tam of Baan Tepa- she has been awarded the green key for sustainability
• And most importantly – my friends back in the days who progressed their career outside the Philippines. It wouldl be a fun reunion