Henry Harris

Acclaimed chef, restaurateur and food writer Henry Harris has worked for more than 40 years in food and hospitality. Henry began his career waiting tables in his father's restaurant before becoming an apprentice at Hilaire under Simon Hopkinson. Hnry followed Simon as his number two when he opened Bibendum and then he went on to open Harvey Nichols’ Fifth Floor Restaurant.

Henry opened his first restaurant, Racine, in Knightsbridge as chef patron in 2002. He sold what had become a beloved institution in 2015. In November 2022, he opened Bouchon Racine with his business partner Dave Strauss to universal critical acclaim.

Henry has published two cookery books and has written about food for The Times, Sunday Telegraph, Guardian, Observer and Noble Rot, to name a few. Henry has also worked as a consultant chef and restaurateur for restaurants and groups including Soho House, The Company of Cooks and the Groucho Club Soho.

Henry lives in West London with his wife Denise and has three adult children who all work very successfully in the hospitality world.