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The Gantry Hotel London is delighted to announce the appointment of its new Executive Chef Suso Lopez.
On Thursday 6th November, Suso will unveil his new winter Social menu at Union Social, The Gantry’s first floor restaurant. A relaxed all-day sharing experience, Suso’s menu reflects his culinary career thus far; global dishes with a distinct Spanish accent, using the best of southeast England’s local produce.
Born in Lanzarote in the Canary Islands and raised in the Basque country, a globally renowned hub of culinary excellence, Suso’s passion for gastronomy was evident from a young age. At just 14, he began formal culinary training in La Rioja in Spain, completing a five-year program, before furthering his education in Italy with a two-year course in Hospitality Management.
With seven years of training behind him, Suso embarked on an international journey to explore the diverse food cultures of the world. His extensive travels throughout Asia led to Executive Chef roles in several acclaimed Spanish restaurants in Japan, Singapore, and Thailand. He then spent seven years in Australia for seven years honing his craft and culinary repertoire.
Suso’s international experience continued with his move to the United States, where he joined Marriott and later travelled throughout the Caribbean, deepening his appreciation for regional ingredients and global flavours.
In 2019, he relocated to London to spearhead the launch of the Tapas Club. In 2021, he was appointed Head Chef of Bibo by Dani Garcia in Mondrian Shoreditch, a position he held until 2023. Since then, he has worked as a consultant with at Brazilian Rodizio Fazenda Bishopsgate and then Boca Boca, a Spanish restaurant in Fitzrovia, further establishing his reputation in the London dining scene.
Suso’s new menu reflects his global journey, inspired by the many countries he has explored. Highlights include Roasted octopus on truffle parmentier, crispy garlic, olive oil and smoked paprika, as well as Spanish favourites such as the Spanish Omelette (delicate Japanese style texture) served with piquillo peppers and Manchego cheese and larger plates, which feature dishes like Grilled Pluma Ibérica with apple compote, artichoke leaves, and paprika oil. These are sat alongside comforting classics such as Beef Ragu Tagliatelle and Grilled Chicken Thighs with Romesco sauce, hazelnut praline and chili oil that provide a well-rounded experience for every palette. The menu concludes with Chef Suso’s signature dessert, the award-winning Burnt Basque Cheesecake with raspberry sorbet, a refined tribute to his heritage.
Suso speaks of his appointment and new menu: “What I bring to my new role at The Gantry is cooking from the soul and heart. Dining should be more than just enjoying a meal; it should awaken memories and stir the mind. The new menu draws on influences from my travels and from my upbringing, while always honouring the integrity of the ingredients.
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Chef News is sponsored by the the Kitchen Porters Club
