Chefs.Studio is a publishing and educational platform built around the experience, judgement, and voice of Chef Ian McAndrew, one of Britain’s most accomplished chefs.
Across a career spanning more than five decades, Ian has been awarded seven Michelin stars and worked in some of Britain’s most demanding kitchens, including The Dorchester and The Carlton Tower. His approach to food is grounded in discipline, clarity, repetition, and the understanding that good cooking rarely comes from vague thinking. Chefs.Studio exists to bring that knowledge together in a form that is practical, readable, and useful to serious cooks.
Ian McAndrew has spent a lifetime working at a level where standards were not a matter of style, but of discipline. Over the years he has trained, guided, and influenced generations of chefs through the realities of professional kitchen life: doing things properly, doing them repeatedly, and understanding why they matter.
What defines Ian’s work is not simply where he has cooked, but how he thinks. He values clarity over mystique, control over theatre, and practical understanding over culinary showmanship. That perspective shapes everything published through Chefs.Studio.
Chefs.Studio is also shaped by Shaun Smith-Roberts, whose own culinary background adds a second layer of professional experience to the platform.
Shaun began his career in the Royal Air Force, where an apprenticeship led to cooking for the British Royal Family, foreign heads of state, and visiting dignitaries. He later worked in professional kitchens including Ménage à Trois in Knightsbridge and a Michelin-starred kitchen in London, before moving into publishing, food media, and editorial development.
Working with both Ian McAndrew and Keith Floyd helped define the direction of that work, combining serious kitchen understanding with a wider interest in food culture, communication, and place. Within Chefs.Studio, Shaun works on editorial structure, publishing development, digital strategy, and content shaping.
Chefs.Studio exists to publish serious food writing without pretence.
It is built on the belief that cooks deserve better than fashionable noise, recycled advice, and shallow expertise. The work published here aims to be clear, experience-led, and of lasting practical value, whether the subject is ingredients, systems, technique, or professional judgement.
Above all, Chefs.Studio is built to be useful.
Available on CKBK
Ian McAndrew’s classic published recipe books, available digitally via CKBK’s professional cooking library.
Available on ChefYesChef
Independent eBooks, technical guides, and Ian’s autobiography, published directly and without compromise.
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