Chef Arturo Camacho
He has worked in some of London’s most recognised kitchens including The Savoy Grill by Gordon Ramsay, London House, and Bancone.
His cooking combines traditional Ecuadorian flavours with modern European techniques, creating a unique and distinctive style.
Through Cutana, Arturo’s vision is to build a brand that delivers high-quality food with identity across dining, events, and product development.
Henry Camacho
He began his career running a cocktail bar in Madrid, where he developed a strong understanding of flavours, hospitality, and guest experience.
After moving to London, Henry trained at Quaglino’s before spending seven years within the Gordon Ramsay group, working in demanding fine-dining environments where precision, consistency, and teamwork were essential every day.
He later worked with CH&CO, expanding his experience in high-end catering and events while maintaining the same level of discipline and quality. He then went on to become Head Chef at My & Sané in South Kensington, next to Harrods, where he led the kitchen and refined his own cooking style.
Today, he works alongside his brother at Cutana as a chef and partner, combining professional standards with honest, soulful cooking designed to bring people together around the table.
He believes you don’t need expensive ingredients to cook great food — just care, understanding, and the right technique.
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David Camacho
He supports the business primarily through social media and digital content, creating photos and videos that showcase the food and atmosphere of the kitchen.
Alongside this, he assists from time to time in the kitchen with preparation and service, while studying Business at the University of Essex.
His focus is on growing Cutana’s digital presence while continuing to build experience across both business and kitchen operations.