Interview: Franky Fernandes on his culinary vision at Lanes of London
Originally from Pune, India, Franky Fernandes is Executive Chef at Lanes of London, the modern-European restaurant within London Marriott Hotel Park Lane. With more than two decades of experience across some of the capital’s most prestigious hotels, he brings a culinary philosophy that bridges his Indian heritage with contemporary European dining.
A passion for cooking began in childhood, inspired by his grandfather, a chef in the armed forces. After graduating from the International Institute of Hotel Management in Pune, Fernandes gained early experience at Hyatt Regency Mumbai before moving to London to advance his career. Since then, he has held positions at landmark properties including InterContinental London Park Lane, JW Marriott Grosvenor House, The Dorchester and Hyatt Regency London – The Churchill, before taking the helm at Lanes of London.
At the hotel restaurant, Fernandes champions local, seasonal produce through a subtle fusion of Asian flavours with Western techniques. Beyond the kitchen, he is dedicated to nurturing the next generation of chefs, mentoring rising culinary talent and supporting initiatives such as Springboard’s FutureChef, where he guided a regional winner to the national stage in 2023.
We talk to Fernandes about the vision he brings to Lanes of London, from favourite dishes to sustainability, mentorship, and what’s next on the horizon.
When did you first fall in love with cooking?
I began cooking from an early age. My grandfather was a cook in the armed forces, and I was always in the kitchen helping my grandmother and aunties. After completing my degree in business commerce and working in a bank, I realised my happiness didn’t lie in banking and I would rather spend my career cooking for other people. With that, I received my diploma in hotel management and went on to pursue my culinary career.
How would you describe your culinary style?
My motto is to keep it simple and use fresh, local ingredients. With my background in Asian and Arabic cooking, I use a blend of spices incorporated into modern European cooking.
What is the culinary vision for the menus at Lanes of London?
My menus are suitable for all cultural backgrounds. They are tasty, affordable, authentic and creative, yet sophisticated in presentation.
Do you have a favourite dish on the menu?
My all-time favourite dish is our vegan crispy aubergine, which is glazed with miso, coconut curry sauce, tomato chutney and coconut yogurt.
What is the most important lesson you’ve learned during your career?
Be a sponge and grasp every piece of knowledge that comes your way. Learning never stops, and we’re constantly learning from our peers. It’s important to me to lead with respect regardless of kitchen hierarchies. Going the extra mile and aiming to make each day better than the one prior will help us stay at the top of our game. We’re not just providing a service; we’re creating a memorable experience for our guests.
What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?
Staffing issues. There is a major demand for skilled chefs, and with junior chefs aiming for annual promotions and career advancement, it’s important to keep them engaged through training and mentorship. Mutual respect and fair pay will retain them.
Which chefs have inspired you during your career?
I’m lucky enough to have been inspired by many chefs throughout my career. Some may have been tough with me, but I now realise that they were preparing me to be mentally strong and master basic skills. Precision and perfection come after hardcore training, which helped me make valuable decisions in my career.
What is your approach to sustainability in the kitchen?
At London Marriott Hotel Park Lane, we take sustainability seriously. Global warming is alarming and chefs have a great responsibility given that an enormous amount of waste comes from the kitchen. We are taking a grip on our wastage to provide a better world for the next generation.
What’s next on your project wish list?
My next project is to increase sustainability initiatives, specifically reducing food waste by 60%. My goal each day is to train and encourage my staff to see the value in sustainable operations. We can’t force people to care but we can make them realise that their contributions make them heroes when it comes to saving the planet.
