The Do.More. Series. Real people. Real stories. Real acts of doing more.
For Michelin Star chef James Knappett, this meant the daily pursuit towards mastering the art of his craft.
If you have ever wondered what it takes to earn a place in a Michelin Star kitchen? It is grit, determination and repeatable perfection of fundamentals until they become second nature.
James built that mindset early, learning in some of the most demanding kitchens in the world. He spent formative years under Gordon Ramsay, before leaving London for the calm accuracy of Rick Stein’s The Seafood Restaurant in Padstow. From there, the work carried him further, into the precision of Thomas Keller’s Per Se in New York and the ingredient first approach of Noma in Copenhagen. Each chapter sharpened the same principle, that excellence is engineered through consistency.
Back in London, that philosophy became Kitchen Table. A restaurant defined by intimacy, seasonality, and a menu that evolves constantly, because progress does not stand still. Built alongside his partner Sandia Chang, it is a reminder that exacting standards can still leave room for personality, experimentation, and innovation. With two Michelin Stars to his name, his ambition has not faded, driving him towards his third.
We sat down with James to find out how doing more translates into his narrative. Click the video link to watch the episode in full.
