Bo Jimmy Zhu

Coming Up

Early training at Roka Mayfair in London gave Bo Jimmy Zhu the pace and discipline that define many precise kitchens. A later leadership role at Kibo restaurant in Valencia added the demands of running a team, not just executing a section. Taken together, those stages map a cook formed by movement between cities and systems: Italian culinary schooling, London kitchen training, then a leading position in Valencia. Since 2024, that path has placed him at Haku as chef.

Where They Are Now

At Haku, Bo Jimmy Zhu’s work places as much weight on rice as on fish, especially in nigiri. His own description is exact: “In a nigiri, the fish is 20% of what matters. In the end, the rice does everything,” a view that points to temperature, texture, and balance as the real variables on the plate. The role itself was not entered with ceremony; The line suits the kitchen he now runs: practical, measured, and built around details that hold the dish together.

In Their Words “Fusion already exists a lot; the Mediterranean-Japanese space is very broad. In our case, Italo-Japanese is simply bringing together the two cuisines we know best, without doing weird things just because.” “In a nigiri, the fish is 20% of what matters. In the end, the rice does everything.”