Sofiane Kaced, Executive Chef at Art’otel Battersea, brings over 20 years of experience from Michelin-starred kitchens and some of the world’s most prestigious hotels. Drawing on his Southern French roots and global culinary journey, he creates bold, flavour-driven menus at TOZI Pizzeria & Cicchetti Bar and JOIA, blending seasonal ingredients with inventive presentation.

Passionate about sustainability, creativity, and mental health in the kitchen, Sofiane leads his teams with a focus on collaboration, care, and unforgettable dining experiences.

You’ve worked in some of the world’s most prestigious kitchens, from La Palm D’or in Cannes to the Royal Opera House and the St Regis Dubai. How have these experiences shaped your culinary identity?


Working in top kitchens across the UK, Europe, and the Middle East has really shaped the way I cook and think about food. In Cannes, at La Palme d’Or, I learned the beauty of simplicity and precision; how to let colours, flavours, and the freshness of the Côte d’Azur speak for themselves. At the Royal Opera House and Maze in London, it was all about timing, creativity, and performing under pressure. Then in Dubai, I was exposed to such a wide range of global flavours and ingredients. It pushed me to experiment while still respecting culinary traditions. All of these experiences helped me find my own voice in the kitchen and taught me that cooking is about much more than just technique.

You’ve worked across Europe and the Middle East. How have different cultures and cuisines influenced your approach to food?

Working across Europe and the Middle East opened my eyes to the diversity of flavour and technique. I love blending classic European methods with the bold spices and warmth of Middle Eastern cuisine. That mix keeps my cooking
dynamic, and full of personality.

You’ve described your cooking as rooted in flavour, creativity, and cultural storytelling. Could you share an example of a dish that best expresses that philosophy?

One dish I love to cook is my spiced lamb shank with saffron, star anise, and a pomegranate glaze. It’s warm, bold, and aromatic – a blend of influences from different countries I’ve worked in. I love creating dishes that feel exciting but still comforting.

How do you approach menu development to ensure each dish tells a story or reflects a sense of place? 


When I develop a menu, I always think about the story behind each dish; the ingredients, the people, and the feeling it should evoke. With Italian food, it’s about simplicity and letting great produce shine, like a Milanese risotto that speaks to the North. Portuguese cuisine, on the other hand, is full of bold, comforting flavours – I might create a slow-braised lamb shank rice bake served in a black cast-iron dish, or highlight coastal influences with fresh seafood.

It’s all about capturing the spirit of a region and adding my own personal touch to bring it to life on the plate.

Sustainability is clearly important to you. How do you implement eco-conscious practices in your kitchens day-to-day?
Sustainability is at the heart of how we run the kitchen. We focus on sourcing local and seasonal produce, reducing waste, and working with suppliers who share our values. We’ve removed avocado from the menu because of its high water usage and long-distance transport. It’s a small and conscious change, but part of a bigger effort to cook responsibly and train the younger generation of chefs.

TOZI is known for its inventive pizzas and sharing plates. What makes TOZI’s approach to Italian cuisine distinctive in London’s competitive dining scene?

TOZI’s menu is rooted in the Venetian cicchetti tradition, offering small, flavour-packed dishes designed to be shared among friends. From our house-made pizzas to premium dishes like the lobster linguine, we focus on authenticity, freshness, and that warm Italian spirit that makes dining feel like a celebration.

How do you maintain distinct culinary identities across TOZI and JOIA while leading both under one roof? 

TOZI and JOIA each have their own identities. TOZI is relaxed and social-sharing Italian cicchetti and Venetian food packed with flavour. JOIA is more refined, with vibrant, Iberian-inspired dishes. I keep them distinct by staying true to their core concepts and leading teams that understand their unique vibe. It’s like switching creative gears under one roof – each with its own rhythm, but both driven by passion and flavour.

Are there any culinary trends or movements you find particularly inspiring or overrated right now?

Matcha seems to be everywhere at the moment – in lattes, desserts, even skincare. But with its popularity comes sustainability challenges, and sometimes it’s used more for its colour or wellness image than for genuine flavour or tradition. I think it’s important to respect ingredients and their origins, not just follow trends for aesthetics or hype.