Seamus Sam, Head Chef
You are sure to hear Seamus before you see him due to his infectious, roaring laughter that keeps the teams spirits high whilst working in such an intimate space and busy environment during prep days.
Joining the Tom Aikens Restaurant team as Demi Chef De Partie in 2012, Seamus worked closely with Tom, and was promoted to Senior Chef De Partie before moving to The Clove Club in 2014. Seamus became Senior Chef De Partie whilst the restaurant gained one Michelin star, as well as entering the top 100 restaurants in the world. In 2015, Seamus joined the Restaurant Story team where he stayed until his move to Muse to re-join forces with Tom once again.
Joe Brackenbury, Sous Chef
Our very own Michael Bublé who spends kitchen prep days serenading the team.
Joe’s career started at the Clove Club, spending 5 years learning and perfecting his craft during the time the restaurant was awarded its first Michelin star. In 2018, Joe joined Luca as senior sous chef, before taking on the sous chef role at Muse as part of the original opening team.
Danny Voss, General Manager
Danny runs a tough but fair ship, with standards that are unbeatable. Leading and building a rapport with a team is everything, especially in an intimate space such as Muse. It is testament to Tom, those colleagues he has previously worked with such as Danny, return to work with Tom later in their career in higher roles. After spending a few years working in some of London’s best 5 stars hotels and restaurants (Sketch, Claridge’s, The Conduit to name a few) including Tom Aikens restaurant in 2012 in the heart of Chelsea, Danny was thrilled to work with Tom again, this time at Muse, leading the front of house team forward whilst they were awarded their first Michelin star this year.
Danny has always been intrigued by Tom’s style of cooking and the idea of a more approachable fine dining experience.
Julien Arribillaga, Restaurant Manager
Originally from Saint Jean de Luz, a little town from the French Basque Country, Julien’s calm natured charm is lapped up by our guests who always leave feeling they have gained a friend whilst dining at Muse.
In 2013, Julien started his career at Fera, Claridge’s where he was promoted to head waiter. Julien moved to Denmark, working for Rasmus Kofoed’s 3-star establishment, Geranium where he learnt the importance of simplicity, “that it is always harder to keep things simple opposed to complicated”, a lesson he has always embraced and has implemented during his time at Muse. Julien moved back to London in 2019 as part of the opening team at Davies & Brook as head waiter, before joining the team at Muse as Restaurant manager, where he has already made a lasting impact with our guests so far.