About BiBi

Our constantly evolving menu is contemporary and approachable but with recognisably Indian flavours that would have been enjoyed by Chet’s paternal and maternal grandmothers (bibis), who played a key role in his culinary identity.

Dishes combine the best produce from both the UK and India, for example an Orkney Scallop might be served ceviche-style with Kaji lemonade that is reminiscent of nimbu pani, a fresh lemonade enjoyed across the subcontinent.

We serve set menus at lunch and dinner with select dishes available as supplements.

Both our set menus can either be accompanied by a matching wine pairing, or by choices from a drinks list which plays homage to the flavours of Chet’s heritage, and a selection of wines from both the Old and New worlds.

In the evening, we exclusively serve our Chef’s Selection menu.

Chet’s culinary intrigue, coupled with his academic and scientific interests, have made for an impressive and expansive career in hospitality.

During his university studies (which ultimately led to a PhD in physics from the University of Oxford) he worked part time at a number of London’s leading Michelin-starred restaurants, including Dabbous and Locanda Locatelli, as well as at two-starred Le Manoir aux Quat’Saisons. After discovering a passion for hospitality, he went on to work at two Michelin-starred Mugaritz, Simon Rogan’s Umbel Restaurant Group, three-starred Mark Birchall’s Moor Hall, and also three-starred, The Ledbury.

In 2017, Chet moved to become Group Development Chef at JKS Restaurants – with whom he eventually opened BiBi in September 2021.

Millie has honed her craft in London over the past decade, working at leading restaurants including Restaurant Gordon Ramsay, which holds three Michelin stars, and Core by Clare Smyth, also awarded three Michelin stars.
In 2021, she was part of the opening team at BiBi and has been pivotal in shaping the restaurant into what it is today. Having previously served as Restaurant Manager at Core, she has now returned to BiBi as Restaurant Director.
Renowned for her professionalism, exacting standards, and genuine warmth, Millie leads the team with a deep commitment to hospitality, striving to deliver a memorable experience for every guest.

Erin began her career with classical training at Wiltons—London’s oldest restaurant—after graduating from Westminster Kingsway College. She went on to spend several years at The Clove Club, a two Michelin-starred restaurant and regular fixture on The World’s 50 Best Restaurants list, as well as Moor Hall, which holds three Michelin stars.
She later moved to Sydney to lead Saint Peter, Josh Niland’s world-renowned “fin-to-tail” fish restaurant, as Head Chef.
Returning to the UK in 2024, Erin spent several months opening Bar Valette. During this time, she was selected as a finalist in the Roux Scholarship 2025, before joining BiBi later that year to lead the kitchen team.

Having initially pursued a degree in Theatre, Wilem developed an interest in wine during his time at the University of York, going on to train as a sommelier. He moved to London in 2017 to join The Clove Club, where he spent three years honing his craft.
He later led the wine team at Moor Hall before moving to Sydney, where he spent two years at the iconic Quay. In 2025, he joined BiBi as Head of Beverage.
Wilem was a semi-finalist in the UK Sommelier of the Year 2025, placing 9th overall, and is currently preparing to sit his Master Sommelier Diploma in late 2026.