Chris Thompson
Our teams in the kitchen create menus that take inspiration from the local culture and food, while also offering House Regulars
Tell us about what you do
I’m currently the Executive Chef of Soho House Hong Kong.
How did you get here?
I started my Soho House journey working at The Ned back in 2017. Since then, I’ve worked at Greek Street, White City, Soho House Mumbai, and most recently Soho House Hong Kong. The move there was spontaneous. I was travelling around Asia and got a call from Martin (COO) to see if I’d be interested in joining the Hong Kong opening team. A few months later I landed.
Favourite food?
It has to be Thai. My mother is from Thailand and I spent a good part of my childhood living there. I also love traditional British fish and chips. I was actually born in Grimsby and can honestly say they have the best fish and chips in the UK. Shout out to Wybers Chippy.
Favourite drink?
I’m really into herbal teas at the moment to look after my health. If I want something a little stronger, my go-to drink is a Negroni.
Who do you admire the most?
My wife, for her understanding and support for my career.
What’s your biggest achievement?
Opening various Houses and learning so much about operations from start to finish. Also, training new staff and watching them grow from pre-opening to a full operational House is a beautiful thing.
And your biggest learning?
Cooking different cuisines and the skills required for House openings.
Favourite thing about working for Soho House?
The team spirit from top to bottom. We are so lucky to attract such talented people, who work hard and are extremely passionate about what they do.