Cafe Liberty's Head Chef Ivan Gonzalez Blasco started his career in Spain, where he went to college and worked as a chef in different cities such as Madrid and San Sebastian, gaining experience in various Michelin starred restaurants.
He moved to London in late 2002, where he was working in different well known establishments in iconic London landmarks. From 2003 he joined Elior UK with position as Chef de Partie at the Wallace Collection. In 2006 he gained some different experience working in the hospitality kitchen for Ernst & Young.
In 2007, Ivan returned to Elior UK at the Natural History Museum, where he stayed until 2008 working as a Sous chef. Thanks to growing knowledge and experience, Ivan was offered a position within Elior UK as the Head chef at the Orangery in Kensington Palace.
Ivan joined Restaurant Associates – part of Compass UK & Ireland, in April 2010 working as a Head Chef for QVC. In October 2011 we were delighted when he decided to join us as a new Head chef for Café Liberty.
Ivan's singnature dish is the Duck Torellini, "because the duck has the greatest flavour, perfectly complimented by the slow cooked rich tomato sauce." The recipe for this dish originates in Southern Italy.
Ivan came to Liberty because: "It's one of the most iconic destinations in London, and I loved the idea of putting my own stamp on Liberty's famous afternoon tea."
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