Henry Harris

Acclaimed chef, restaurateur and food writer Henry Harris has worked for more than 30 years in food and hospitality. Henry began his career as an apprentice at Hilaire under Simon Hopkinson – from there he became Head Chef at a number of London’s ost acclaimed restaurants, including Bibendum and Harvey Nichols’ Fifth Floor Restaurant. Henry opened his own restaurant, Racine, in 2002, which soon became a must-visit London institution for its gutsy French cuisine. In December 2022 Bouchon Racine opened to universal critical acclaim.
Henry has also worked as a consultant chef and restaurateur for restaurants and groups including Soho House, The Bower House, Groucho Club Soho, as well as ambassadorial work with Donald Russell. Henry has written about food for The Times, Sunday Telegraph and Observer Food Monthly, to name a few.