Joe Holness

At a Glance Since 2025, Joe Holness has been Head Chef at Seventy Five at Liberty in London, bringing a kitchen method built on restraint and care rather than display. His own line on the work is direct: "I'd describe my kitchen philosophy as 'less is more' and treating everything with respect." Read as practice rather than slogan, it points to a cook who values precision, keeps the plate controlled, and lets each element do its job without excess. From 2022 to 2025, Holness was Head Chef at Elis Restaurant in London, where the kitchen was known for Brazilian-Italian cuisine. Before that, he worked as Sous Chef at Da Terra restaurant in London. Taken together, those roles trace a steady progression through London kitchens, with experience gathered in different settings and a sensibility sharpened by repetition, pace, and the demands of professional service. What defines Holness’s work is the logic behind it. "Less is more" places discipline at the center of the kitchen, while "treating everything with respect" extends that discipline to ingredients, process, and the people around the pass. It is a practical approach: keep the structure clear, avoid overstatement, and let careful execution carry the plate.

In Their Words "I'd describe my kitchen philosophy as 'less is more' and treating everything with respect."