Meet Our Head Chef
From Manchester to Soho, Ferdinand brings passion, teamwork, and a love for British seafood to Manzi’s.
Ferdinand’s love of food began at an early age and has since taken him through kitchens across the UK, from boutique hotels to bustling brasseries. Along the way, he’s developed a deep respect for ingredients, a collaborative approach to leadership, and a commitment to consistency. After joining The Wolseley Hospitality Group at Fischer’s in 2023, Ferdinand took the helm at Manzi’s in September 2024. Today, he leads the kitchen of our seafood restaurant in Soho, where he takes pride in showcasing the best of the British coast alongside a talented and passionate team.
What advice would you give to budding young chefs?
If you’re a young chef starting out, focus on mastering the basics – knife skills, seasoning, and classic techniques – before chasing creativity. Work in the best kitchens you can, even if it means starting at the bottom, and stay open to learning from every experience. Build resilience, stay humble, and always taste your food. Learn from great mentors, connect with people, and let curiosity drive you. Over time, your unique voice as a chef will emerge – but it starts with discipline, respect, and relentless practice.
What are some of your current menu highlights?
The highlight for me is not a particular dish, but the ingredients I get to work with. Using produce from the British coasts brings me joy and makes it easier to create wonderful dishes.
What does heading up the kitchen at Manzi’s mean to you?
It fills me with pride working next to chefs who share the same passion and hunger to do just a bit better every day.
What do you enjoy most about running a kitchen?
Working with a dedicated team who shares the same vision and goals. Getting the team involved to create new dishes, develop seasonal specials, or work together at outstanding events like Taste of London.
What do you enjoy most about devising a new menu?
Getting the team involved, speaking about our ideas, creating and tasting those ideas, and spending time to discuss and refine them.
