Behind the scenes with Head Chef - Jenson Santos

With a career spanning nearly twenty years in hotels and restaurants including six years at The Evolv Collection’s German Gymnasium finessing his knowledge of Alpine cuisine, Jenson joined Fischer’s in 2025 from The Metropolitan Mayfair, where he was Head Chef. He tells us what it’s like to run the kitchen in this neighbourhood bistro favourite.

Tell us a little about yourself?

I was born in Mumbai, India, and that’s where my passion for cooking began. I studied at a culinary college for three years, which gave me a strong foundation in both traditional and modern techniques. After graduating, I worked with some renowned chefs at The Leela Mumbai, which really deepened my love for the craft. In 2007, I moved to London to immerse myself in new culinary cultures. That journey has brought me to some amazing kitchens, each one helping me grow, cooking everything from Thai and Indian to Modern European along the way.

When did you know that you wanted to be a chef?

From a very young age. My mum had a catering business, and I began helping her early on. That’s when my interest in becoming a chef really started. I was always curious about the spices she used and the amazing flavours that came together when she cooked for different clients. Watching her create such delicious meals, including lesser known delicacies such as roasted tongue served with rice and potatoes, sparked my passion for cooking.

What is special about running the kitchen at Fischer’s?

I love that the dishes we serve are distinctive and rooted in tradition. Being part of that, and leading a team that brings it to life every day, is both inspiring and rewarding. There’s a real sense of purpose behind every dish: we’re not just cooking food; we’re telling a story through flavours, techniques, and presentation. The ingredients we use, the precision in preparation, and the respect for classical methods all come together to create something special. Current menu favourites of mine include our chicken broth with chopped herb pancake and of course our classic sachertorte.

What have been your career highlights to date?

Starting my first job in London working for the Cinnamon Collection was a thrill. I learned such a wide range of skills and cooking techniques there. You build up a kind of culinary library over time, all of which has fed into where I am today. I’ve long wanted to work for The Wolseley Hospitality Group. Before joining Fishers, I was already familiar with Austrian food culture, having worked with Mittel European cuisine, as well as travelling extensively throughout the Alpine region. So this felt like a natural next step.

“There’s a real sense of purpose behind every dish: we’re not just cooking food; we’re telling a story through flavours, techniques, and presentation”

When you’re not in the kitchen, where can we find you?

You’ll most likely find me out cycling. As a foodie, I definitely need a bit of balance, and cycling is the perfect way to stay active while clearing my mind – so I travel the eight miles to and from the restaurant by bike. It’s become a regular part of my routine and something I really enjoy. Sometimes I explore new routes, other times, I just cruise through the city.

What’s special about being part of a neighbourhood restaurant?

There’s a strong sense of community in the area, with many regulars who visit frequently. I enjoy building relationships with them and understanding their preferences. It’s about creating a welcoming environment where guests feel at home. For me, it’s important to strike a balance between consistency and creativity, delivering the dishes our regulars love, while also introducing new flavours to keep things interesting and fresh.

What does food mean to you?

For me, food is all about connection, it’s how we share stories, culture, and comfort without saying a word. Whether it’s a quiet meal at home or a busy service in the kitchen, food has this amazing ability to bring people together and create lasting memories. At home, I love cooking simple food for my wife and ten-year-old son. I’ll often batch cook at the start of the week, cooking widely from Mexican, Spanish, Indian, Thai and British cultures. My dishes are comforting and full of flavour, giving me the freedom to be creative with ingredients. I also enjoy experimenting. It’s a great way to keep learning and stay inspired outside of work.