The Q&A With Yann Chevris, General Manager of ‘MNKY HSE’ restaurant and bar

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Photography: Foxall Studio / Elodie Nizon

 

MNKY HSE (add a few missing vowels and you get the wordier version – ‘Monkey House’), promises great Latin American food, club class DJs, live music and dancing when it opens its doors later this month.

Designed over two floors in what was once the site of the Dover Street Wine Bar, MNKY HSE will house an upstairs bar/lounge area serving an impressive list of mezcal-fuelled cocktails. Downstairs in the ground floor restaurant, the open plan kitchen overlooks leather banquette-style seating. This can be adjusted to encourage table-hopping and who knows… some innocent monkey business?

Heading up Mayfair’s exciting new venue is Yann Chevris – a restaurant consultant with both commercial acumen and a passion for excellence. Yann has shared his knowledge of luxury hospitality and special passion for fine wines to some of the finest restaurants in Dubai, Bangkok and the Caribbean to Michelin starred establishments here in London including Nobu and L’Atelier de Joël Robuchon.

Bond Street News caught up with the affable Frenchman ahead of MNKY HSE’s official launch to quiz him about the story so far and to gaze into the future.

Bond Street News: You’ve been in the restaurant business for over 30 years, what continues to make you tick? 

Yann Chevris: I started working in the business when I was 15 years old! What makes me tick? Well I guess it’s the excitement of never having the same day twice. This is due to the people, the concept, and of course the nature of operational challenges. I like the following quote, which I think sums up the job perfectly: “We are like actors in a West End theatre – when the curtains open, you never know what can happen”.

BSN: How long has MNKY HSE been in the making and what was the most enjoyable part of the planning process?

Y.C: MNKY HSE has been two years in the making, so it’s fantastic to see it finally coming together. The most rewarding part would have to be the ‘coming together’ of the build – but most of all the team. Everything takes a few weeks of training to reach perfection, but there is no better feeling than when you stand in a room that was a building site a few weeks ago and suddenly it is full of happy people and everything’s running smoothly.

BSN: Tell us a little about chef Pablo Peñalosa Nájera who has created MNKY HSE’s Latin American menu. 

Y.C: Pablo is a young and very talented chef, with great techniques and plenty of ideas. We wanted to bring someone to the table with a fresh perspective on Latin American cuisine, but also someone who could bring authenticity to the flavours. Pablo is very excited about developing new dishes for Londoners and we have really enjoyed the tastings!

BSN: Can you predict 2017’s next big thing in food/drink and interior design? 

Y.C: I see the organic movement getting stronger – both in food and restaurant design. In the last few years, Japanese and Asian cuisine has really taken over. A ‘family style’ way of eating with sharing plates will continue to grow, as it’s such a popular way of eating in all cultures and cuisines. This also ties in nicely with the rise in popularity of dining locally.

MNKY HSE, 10 Dover Street

http://www.mnky-hse.com

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