Jacob Kenedy


Jacob in a few words...

Chef and Owner of Bocca Di Lupo

Traditional Gelateria - Gelupo

Plaquemine Lock - Cajun and Creole

Author of The Geometry of Pasta and BOCCA

 

 

Contact Us About Jacob

Phone: +44 20 8846 0966



Jacob's Story

Jacob Kenedy is one of London’s leading restaurateurs. In late 2008 he and his business partner, Victor Hugo, opened their first – award-winning, independent restaurant venture, Bocca di Lupo on Archer Street, Soho. Having pioneered the 'sharing small plates' at Bocca di Lupo this restaurant continues to be a busy Soho favourite. 

Jacob went on to open Gelupo, a traditional gelateria, in 2010 directly across the other side of the street. It serves the finest gelato in London using the freshest ingredients daily. In 2015 Jacob opened the contemporary Italian VICO on bustling Cambridge Circus. VICO, which served authentic, delicious and inexpensive Italian cuisine in a dramatic urban setting, closed in 2017.

In April 2017 Jacob opened Plaquemine Lock, one of the first locations serving Cajun and Creole food from Louisana, relishing the burgeoning culinary interest for the Southern traditional food of the USA in the UK. Plaquemine Lock; a pub located on the banks of Regent’s Canal in Angel. That same year the pub won a Bib Gourmand.

Before Jacob opened his own restaurants, he was head chef at Moro. Jacob had been integral to the success of Moro, retaining close links with the Clarks and was a major contributor to the best-selling Moro cookbooks.

He then moved to Boulevard in San Francisco. He was praised by Sam Clark of Moro as ‘a formidable presence in the kitchen’ and by Nancy Oakes of Boulevard as ‘the most gifted natural cook I have worked with’. Whilst he was ‘visiting executive chef’ at Boulevard, he also consulted on the award-winning Boulevard cookbook. Boulevard was awarded a Michelin star following Jacob’s last stint cooking at the restaurant.

It was this experience of cooking and learning about the restaurant business, which formed the foundation for him to set up his own dream project.

Jacob pays particular attention to detail; his firm but fair approach to all his businesses makes for happy staff and a good convivial atmosphere at each of his venues.

Jacob is confident and clever, with an intimate knowledge of all his restaurants. He isn’t a 'get it right then roll them out' restaurateur – Jacob creates a unique space with each new business that answers a call to what is needed locally, but also adds meaningful texture to London’s overall food offering.  This, and the success of his restaurants, is what has earned him enduring respect from his peers.

Located in the heart of theatreland, the buzzing and vibrant atmosphere in the restaurants and gelateria, combined with award winning well-judged menus, have resulted in Jacob's wide media acclaim and overall popularity.

Jacob has also written two successful cookbooks. The first, The Geometry of Pasta, has over 100 authentic recipes from that reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy.

Jacob’s second book Bocca: Cookbook follows his journey travelling the length and breadth of Italy over the course of a year, gathering up his favourite recipes, such as the menu at Bocca di Lupo. This book is a thrilling, exotic journey through the true flavours of Italy.

Bocca di Lupo was awarded first place in Time Out’s ‘London’s Greatest Restaurants’ in 2009.

‘Bocca di Lupo I went to only yesterday, and my tongue is still singing, my lip quivering, my brain dancing.’
‘The dishes are rustic, regional, absolutely untranslated, utterly authentic, unbelievably winning’.
‘Bocca di Lupo is just bloody marvellous.’
Giles Coren, The Times

‘Bocca di Lupo is proof of how far Italian food, our expectations and palates have come in a generation’.
AA Gill, Sunday Times Style