Over in East London’s ever-popular area of Shoreditch, you’ll find the Hart Hotel. And inside this hotel, you’ll find UBA, a relative newcomer to London’s restaurant scene that has quickly made a name for itself in the city’s food scene. Taking diners on “a journey through the streets of Asia”, UBA melds the dynamic spirit of East London with Pan-Asian flavours, a playful ambiance, and “a commitment to inclusive luxury”. Helming the kitchen in UBA is Chef Pavel Baranovs, who brings over 20 years of culinary experience to the team.
Following a decade spent mastering Japanese cuisine, Chef Pavel Baranovs expanded his expertise to encompass Pan-Asian flavours. And he doesn’t just bring multiple decades of experience to the kitchen; he brings a true generational love of food. Pavel’s mother and grandmother were both chefs before him.
Hot off the back of chatting with the likes of Graham Squire, Niklas Ekstedt, and Aidan Richardson, we had a chance for some ‘Kitchen Chatter’ with Pavel Baranovs.
What inspired you to become a chef, and who are your biggest culinary influences that have shaped your cooking style?
I would sneak bites from my grandma and mom’s cooking as a child. Despite facing criticism, having a celebrity chef as a mother fueled my determination. After most of my peers dropped out of culinary college, I persevered, eager to prove them wrong and achieve my dream.
Embracing Asian cuisine, I found mentors like Alex Craciun and the disciplined Jiro San, who inspired and guided me toward success. I found myself in Asian cooking simply because it requires a lot of discipline and attention to detail. I believe a big part of Asian cuisine relies heavily on aromatic herbs, spices, and a variety of grains.
What are the biggest challenges and rewards of being a young chef in London?
I can see the struggles in the culinary industry. Many unprofessional chefs carry fancy sets of knives, dreaming of becoming the next celebrity chef. It’s clear that commitment and determination are lacking and keeping an eye on your colleagues is a constant worry.
Many young chefs prioritise personal lives over their careers, some chasing money instead of their dreams. I’ve been in that position, and I want to advise you to stick to what you do best and refine your skills to perfection. Remember, it’s not just about reaping the harvest, but also about nurturing the seeds you plant each day.
How have shows like “The Bear” and other media representations influenced public perception of chefs?
Honestly, many TV shows can be inspiring to the public. It all depends on what you focus on. It’s important to understand that there’s no magic tree in the kitchen where you can harvest any dish you desire. Achieving success takes time, hard work, determination, and most importantly, good mental health.
The hard work put into this craft deserves recognition, and I’m glad that movies like “The Bear” and many others show the everyday challenges faced by those in the industry.
How has the London culinary scene changed over the past few years?
Many restaurant owners now understand that prioritizing the private and healthy lives of their employees is key to success, and I’m pleased to see this positive trend. I firmly believe that we are transitioning away from dictatorial leadership to a more informal and friendly approach. Take this perspective with confidence and pinch of salt…
Where do you see the London culinary scene heading in the next 5-10 years?
I’m sure it’s a challenging time for many, as we navigate issues such as inflation, taxes, and customs bills. It may be a struggle to work around producing high-quality goods and running a successful business with good margins. Additionally, the changes in gastronomical desires and the difficulties faced by Michelin-starred restaurants must be incredibly tough to handle, financially and emotionally.
Can you share a memorable experience or anecdote from your time working in London’s kitchens?
I remember when I was a young chef and placed my first order on a Thursday before the weekend. However, when the delivery arrived, I received 2000 litres of fresh full-fat milk instead of 2000 ml. It was quite a surprise! We had to find a way to make space for all that milk in the fridge until the following Monday. My head chef was not pleased, especially with other deliveries arriving right after. It was a memorable, funny and challenging experience!
You can try Pavel Baranovs’ food at UBA. Find out more about the restaurant and book a reservation here.