Meet the team

Siôn Harrison

Co Founder | Executive Chef

Siôn has been a professional chef for over twenty five years.

From humble beginnings as a pot wash in an esteemed Italian restaurant at the centre of Cardiff’s food culture, Siôn became Head Chef in two years. Realising his passion was food, it quickly became the driving force and motivation behind every decision of his life. Travelling Europe and in particular Spain, the desire to grow his culinary knowledge guided his employment with seasons in French and Indian restaurants being particular highlights.

Whilst working for an elite International catering agency, Siôn was lucky enough to team up with some of the best chefs from an extremely diverse cultural background which enabled him to continue developing his craft. On returning to the UK, Siôn landed a senior chef role with the Infamous South Wales ‘Two Martins’ and the journey into Michelin accreditation began.

Two years later and Siôn was made Head Chef of the Olive Tree in Penarth working alongside Martin and continuing to hold their Michelin accreditation. A move to the English countryside of Dorset added destination fine dining to the skill set. Head Chef for almost three years of a working farm AA rosette country inn enhanced butchery and traditional baking skills that many chefs don’t get the opportunity to hone. Finalist in South West pub of the year and Gold taste of the West awards were just some of the accolades achieved.

A love for seafood sparked the next role and Head Chef of a Loch Fyne restaurant back in South Wales brought Siôn back to the homeland and with a new challenge. Working with fresh fish and seafood daily is another opportunity many chefs don’t get. Siôn was chosen to assist the Group Culinary Director in menu development for the Loch Fyne group of restaurants and a few of his dishes appeared on the menu Nationwide. A move into corporate hospitality saw Siôn become Chef Patron at an International law firm in Cardiff where he stayed for 7 years.

Working with the finest ingredients and no budget restrictions was a chance to develop and nurture the existing knowledge bank. A Gold Healthy Eating award from Cardiff City Council was the stepping stone into nutrition and a career move to the management of the catering operations for 42 Primary schools in South Wales. Most recently, Siôn moved into a Chef Development role in a contract catering environment supporting kitchen teams across the UK with menu development and business knowledge. With 2020 came the lockdown, furlough and eventually the devastating blow to the entire hospitality industry that resulted in redundancy. Siôn’s Kitchen was born.

Emma Harrison

Co Founder | Hospitality Director

Having worked in almost every sector of the hospitality industry, Emma brings a wealth of experience in customer service, marketing, customer consultations and event planning. Emma has collaborated with a great portfolio of restaurant styles, designed and project managed new openings and delivered new dining concepts from inception to trading.

Many years running various large scale hospitality venues with full financial accountability has given Emma a wide set of skills; most prominently first class food and service in a quality dining setting. Behind the scenes, Emma has strong experience in marketing, HR, employment law, payroll, auditing, client retention and a sharp eye for business acumen.

A love of food and passion for dining out started Emma’s restaurant career at 16years old. After moving from Devon to Bristol for University, Emma became part of the Loch Fyne Fish & Shellfish National restaurant group and became their youngest ever General Manager. Emma made several moves within the company, specialising in troubleshooting and managing new openings.

After eight years with the company it was time for a change and Emma was approached about an exciting new opportunity back home in Devon. It was an honour for Emma to project manage the opening and running of Hugh Fearnley Whittingstall’s new restaurant and shop ‘River Cottage Canteen & Deli’ in Royal Williams Yard, Plymouth.

Emma’s next role was a move into the Corporate world of contract catering where she became an Operations Support Manager for Elior, covering South Wales & Bristol.

Various accolades soon followed, most noticeable added further experience, a healthy eating award and some more social working hours auditing businesses to ensure compliance with EHO standards and company legislation.

The role of project manager within a privately run nursery group gave a focus towards children’s food and nutrition, a matter that is very close to heart with two young boys at home.