Jason Atherton was the first British chef to complete a stage at Spain’s famous elBulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.

With seasoned experience, having worked under great chefs including Pierre offmann, Nico Ladenis, and Marco Pierre White, Jason joined the Gordon Ramsay Group in 2001 as the executive chef for Verre in Dubai. In 2005, Jason returned to the UK to open maze in the heart of London, launching what would be the most successful brand in the group. Jason left Gordon Ramsay Holdings in 2010 to create his own restaurant company, Jason Atherton Ltd., with the flagship Pollen Street Social, which opened in April 2011.

Head Chef Sergio Moreno’s career started at a young age in his hometown of Málaga, Spain.

After getting a taste of culinary arts, he moved to Basque Country, where his career took off, working under some of the world’s most renowned young chefs in the Spanish culinary scenes such as Rubén Trincado, Edorta Lamo and Victor Ibañez.

With a strong root in his European background, Sergio traveled to China in 2014, further developing skills in different projects enhancing his abilities and cooking style. Garnering a Bib Gourmand award in his previous kitchen granted by the 2016 Michelin Guide, Sergio continues to draw inspirations through his travels, giving his food an intriguing international flair.

Pastry chef Yoyo, has worked at Commune Social since beginning of  2016, training under Pastry chef Kim Melvin for over 4 years, she has embraced the concept and been creating  dishes alongside Kim ever since. 
Yoyo is passionate perfectionist that always tries to keep up with the current trends.  This trait and her natural talent shine through with her strong understanding of traditional recipes, which are the building blocks of any great pastry chef. Her use of these skills to making the complex dessert popular at The Commune Social makes her the perfect person to continue the legacy of delicious dishes we have all come to love.

“I leave The Commune Social in trusted hands, Yoyo is one of the most talented Pastry Chefs I have had the pleasure of working alongside over my time in China” Pastry Chef Kim Melvin

Kevin Hu starts his work experience from 2009 going through Pavillon de Coste and Le Royal Meridian Hotel. In 2011 he had the opportunity to work at Jean George French Restaurant where he gets more responsibilities and became Head Bartender. After three years he decides to go further and grow in his field, becoming a restaurant manager at Empror Jin Bar. 

There he realizes that his passion was to be behind the bar where he can develop his creations and have a direct contact with customers. He works at T8 as Bar Manager for one year and he was offered the job at The Commune Social. 

Since 2016 he is improving, working hard and creating new beverages with dedication and fondly. Kevin Hu obtains his inspirations from the restaurant food elaborations… smokes, woods, Mediterranean touches and species… using vacuum techniques to modify flavors and make his drinks tastier.

Besides, he support several beverage brands, creating new cocktails recipes for them, brands like Camus cognac, Suze liqueur, La Tribute Gin and Aperol among others.

“I’m reaching the combination of the ingredients from food and sprits together, to become the experience of dinning and drink more enjoyable together” - Kevin Hu.