The HUMO ethos
We celebrate individuality and diversity. Fostering an environment where everyone at HUMO can unleash their creativity and deliver an outstanding level of service. We want to ensure that our guests make memories and experience a culinary journey to remember. HUMO is a brand created by our passionate chefs, developed by industry experts, and driven by amazing people.
For us, the best way to experience people and the culture of culinary origin is through food.
Robbie Jameson
Robbie Jameson
Robbie‘s culinary journey began at six in Ayrshire, Scotland. Taught to fish, clean, and cook by his uncles, he learned to respect nature and ingredients, and gardening with his grandmother deepened this appreciation. At 17, he worked in kitchens along Scotland’s west coast and Highlands with chefs like Graeme Cheever and Nick Nairn. In Australia, he explored major cities and indigenous cultures, discovering his passion for BBQ and open fire cooking.
Alex Quijano
Alex Quijano
Alex really enjoys making people feel welcome and appreciated, he shares a passion for delicious food and unforgettable dining experiences. Alex is proud of the originality of HUMO’s concept and cooking with wood on the fire. The use of Colombian ingredients had a very nostalgic effect on Alex which was one of the main reasons why he joined the team! “I have been lucky enough to be part of some great restaurants in London and Dubai, but being part of HUMO feels like a full circle that resonates with the Colombian roots I know and love.”
