This summer Chef John Javier (aka @sex.pesto) opened his first London restaurant, The Tent At The End Of The Universe- a gorgeous space decorated like a Bedouin tent with a sky full of stars and glowing moons.

Chef John Javier is a Filipino born and Australian raised chef who’s made a name for himself at places such as Quay, Noma, and Momofuku Seiobo, before opening Master in Sydney. He later opened funky restobar Happy Paradise in Hong Kong and guess who was a big fan? You guessed it, Anthony Bourdain. Known for his playful take on Chinese and Chinese/Peruvian menus, Chef Javier decided to enter new culinary territory by adding his special touch to a modern representation of Middle Eastern Food. Music is an essential part of the dining experience so expect an insane sound system, a carefully curated list of international dj’s and a funky menu of cocktails and CBD Teas.

Thank you for joining us today chef, tell us what are your greatest inspirations or influences?

A lot of my inspiration comes from colours. They tend to steer the direction of a dish. Sometimes a single colour or duo of colours will be the building blocks of what I want to put on the plate. Other times, I find the extremities of my emotions also come into play.

When I’m feeling down or extremely stressed, I tend to create really dramatic dishes. On the opposite end of the spectrum, when I’m happy or excited, my dishes come out playful or whimsical. I also can’t cook without music. You gotta have music in the kitchen!

How and why did you decide to work on a Middle Eastern Menu?

I didn’t think that Chinese food would lend itself well to the environment it would be eaten in. The restaurant is designed to like your inside a bedouin tent at night. The directors are also Middle Eastern and as such, I thought we should do a cuisine that resonates with them.

What is it about Middle Eastern food you love?

Eating is a social act and Middle Eastern cuisine encapsulates that perfectly. You break bread together and it’s all very shareable. It’s ‘hands-on’ dining without being too messy. Our guests generally start with dinner, then stay to party after, so I think it’s perfect for this sort of setting.

How did the concept and vision come alive?

It was a bunch of friends who felt something was lacking in London. They wanted a place they could go not to be seen/scene but to eat well and have fun after. The whole thing from start to finish has really been a passion project.

It’s still only the beginning and it seems like we’re already starting to make waves. I guess our goal is to make it an institution. When people come to London, we want their friends to ask - “Are you going to the Tent?”. I’m sure the project will grow and evolve in various, different ways but for now, we’re going to ride that wave for a little bit.

What does wellbeing mean to you?

Still trying to figure that out to be honest…

How would you describe your overall creative cooking philosophy? 

I try not to think about it too much. Whenever I’m trying to come up with a new dish, if I try to force it… it never works. It’s funny, the less I think about food, that’s when my best work comes out - either through what’s in front of me or the lack there of.

Three words to describe The Tent...

Exclusive, Inclusive, Reclusive

Anything else you'd like to share?

We don’t really announce the parties or events we throw downstairs but for the restaurant itself, Valentin Raffali from Livingston in Marseille will be taking over The Tent from October 14-15. We are doing 2 seatings - 6pm and 8:30pm. It’s going to be a shared-style set menu and tickets will be available from our website, www.little-portland.com , 12pm next Monday. His restaurant in Marseille blew my mind when I ate there and I’m sure he’ll do the same for our guests here.

17 Little Portland St, London W1W 8BP

@sex.pesto