HOW YOUR FAVOURITE CHEFS EAT.

At Behind the Line, we visit London’s best restaurants and meet the people who run them.

We’ll be a new kind of guide for food-loving young people. We’re focused on people first: we want to know why chefs run the restaurants they do, the stories behind their food, and why they love to cook what they do.

We’re asking them what they would order at their own restaurants. We’re asking them what route a first-time visitor should take through the menu. We want to know what it is that they’re doing, that only they are doing.

Lots of food media has become an exercise in listicles, of recommendation maps and box-ticking. We want to get stories and people back into the online food world.

Who are we?

‘Behind the Line’ is Giacomo Santin, Max Raphael, Angus Colwell and Ines Dols Wong.

Giacomo Santin is an aspiring restauranteur from London, currently doing his training at a luxury hotel in London. He comes from a lineage of chefs, and was practically raised in one of the city’s best Italian restaurants.

Max Raphael is a filmmaker and cook from London. He learned to cook in Italy when he was a teenager, and began working at his first restaurant in London while at university. He is currently working as a private chef.

Angus Colwell is a journalist from London, who writes about food, as well as news and foreign affairs. He spends most of his spare time, and money, eating across the city.

Ines Dols Wong is a software engineer and all-round restaurant connoisseur from London. She lives by her grandfather’s phrase: ‘you can economise on everything but never on food’.