Sophie Michell’s love of food began at her grandmother’s side at just four years old. Born into a family of passionate cooks, she was destined for the kitchen — and by the age of 15 was already running services at a Somerset gastropub.
She went on to train at the prestigious Butler’s Wharf Chef School, gaining experience at some of London’s most celebrated kitchens, including the Michelin-starred La Gavroche, The Greenhouse, and The Lanesborough — and by 19 had been nominated Young Chef of the Year by the Craft Guild of Chefs.
Sophie made history as the UK’s youngest female Executive Chef, taking the helm at the 5-star Belgraves Hotel in London, where she completely reimagined the food offering and relaunched its acclaimed restaurant, Pont St. This was her first true Farm to Table offering, where her simple Californian inspired approach to produce driven food started to take shape.
She later oversaw the food programme at London’s exclusive private members club, Home House, and was part of the four-female chef team behind The Gorgeous Kitchen, Heathrow’s top dining destination, which ran successfully for nearly a decade and won “Best Airport Restaurant”.
Away from the restaurant world, Sophie has built an equally impressive career as a TV presenter and food writer, most notably as part of Channel 4’s hit show Cook Yourself Thin, with the accompanying book selling hundreds of thousands of copies. She has published eight bestselling and award-winning cookbooks, and has contributed to publications including The Guardian, The Telegraph, The Times, and Observer Food Monthly.
Sophie moved to Barbados just before the pandemic to open Local & Co as partner, MD & Executive Chef. Local & Co is a now iconic Farm to Table Restaurant on the West Coast, that has pioneered localized food sourcing & sustainable cooking. Sophie was involved from inception to now, from the creative development, to strategic growth. She forged the relationships with the farmers & fisherfolk, developed new innovative recipes using local ingredients, trained all the staff and built to the 500 cover a day and 120 staff force that is was when she left.
Chef Sophie is now focused on her new company Sophie Michell Events and Consultancy, where she advised premium F&B operations on farm to table cooking and organises and oversees some of Barbados’ top parties.
