Uploaded January 2020 | Updated September 2026, 2 weeks ago
In this episode we speak to Carlo Scotto, head chef of Xier | XR restaurant in Marylebone, London. The duel concept restaurant boast casual dining on the ground floor, XR, and fine dining upstairs, Xier.
Scotto tells us about his ambitious 10 course tasting menu, which changes every two weeks, and how he looks to create bold, inventive, and unique dishes for guests, as showcased in his signature dish, Salmon Foie Gras.
Scotto also tells us how a tragic circumstances in his childhood lead him into cooking, and how he finds piece and purpose in the kitchen. He talks about training, first in his home country of Italy and then Michelin star chefs, Angela Hartnett and the Galvin Brothers, once he had moved over to London.
In this episode we speak to Carlo Scotto, head chef of Xier | XR restaurant in Marylebone, London. The duel concept restaurant boast casual dining on the ground floor, XR, and fine dining upstairs, Xier.
Scotto tells us about his ambitious 10 course tasting menu, which changes every two weeks, and how he looks to create bold, inventive, and unique dishes for guests, as showcased in his signature dish, Salmon Foie Gras.
Scotto also tells us how a tragic circumstances in his childhood lead him into cooking, and how he finds piece and purpose in the kitchen. He talks about training, first in his home country of Italy and then Michelin star chefs, Angela Hartnett and the Galvin Brothers, once he had moved over to London.
