Chet Sharma

University of Oxford gave Chet Sharma the formal grounding; the kitchens that followed gave him the method. Work as research and development chef at L’Enclume, Roganic, The French, and Rogan & Co. (until 2021), then as development chef at Moor Hall and L'Enclume, and later as Group Development Chef at JKS Restaurants, placed him in roles where precision, repetition, and menu work mattered more than display. Since 2021, that experience has been directed through BiBi, where Chet is chef-patron. The role keeps the line between development kitchen discipline and final plate intact.

At BiBi, named dishes such as Shah Babur's saffron egg and Sharmaji Lahori chicken show how the restaurant holds flavour, naming, and memory in the same frame. Chet Sharma's view of hospitality is plainspoken: “A really nice thing about our culture is that we love to feed people.”

Chet Sharma's signature dishes include Oyster Pear, Shah Babur's saffron egg, Sharmaji Lahori chicken, BiBi Chaat Masala, and MSG Oil. The list points to a kitchen that works across named dishes, seasoning, and finishing oils rather than one fixed register.

The work is framed less by ceremony than by service: “In the end, we're in the business of looking after people.”