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 me, the best way to experience people and the culture of culinary origin is through food.’
Executive Chef Miller Prada
Merlin Ramos
Merlin Ramos
Merlin comes from a family of artists, stretching back ten generations, this influenced his passion for travel, history and storytelling which secured his connection with wine.
‘We have over 420 wines on our list at HUMO and we plan to make use of this diverse range with the use of Coravin to have an active by the glass program which will develop with the menu. We have decided to focus on grape varieties was the right approach.
Each section of the list begins with lightest and ends with the richest styles as does our menu, this progression subtly develops a story and momentum in taste.’
Miller Prada
Miller Prada
Miller’s family farm played a huge part in guiding Miller’s passion for food produce and cooking. Socialising and gathering over sharing style meals was at the heart of Miller’s home. Being from a Latino family, eating and drinking was the focal point throughout his childhood. Miller is passionate about food, culture and people.
Giacomo Tranquilli
Giacomo Tranquilli
Giacomo became a chef because he loves to eat, he used to watch what his grandmother cooked for him.
‘I take inspiration from the flavours she used, whilst I cook with passion. I love to cook using a combination of Italian and Japanese techniques complimented by using the best of Italian and Japanese ingredients.’
