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OUR TEAM
award winning michelin star chef
Solaya is the first London restaurant by award-winning Michelin-starred chef Kenny Atkinson.
Kenny is a born & bred Geordie and a professional chef for over 29 years. As Chef Patron of House of Tides and Solstice, he is the first chef to hold two separate Michelin stars in Newcastle. Solstice has recently been awarded No.67 in the Top 100 Restaurant Awards in the UK.
Kenny has become a well known face on TV, winning the Great British Menu in 2009 and 2010.
Kenny is the concept chef and leads on menu and creation with day-to-day kitchen operations overseen by Head Chef Nicola Losquadro, previously the Head Chef at Sucre and, before that, at Mere.
Nicola Losquadro: Head Chef at Solaya
Nicola will take the helm at Solaya alongside Concept Chef Kenny Atkinson. In this role he is responsible for supporting the culinary direction and delivering the day-to-day dining experience that blends seasonality and refined Mediterranean flair.
Born in Bari, Southern Italy, Nicola brings more than 14 years of culinary expertise to his role as Head Chef at Solaya, the French and Mediterranean restaurant on the 25th floor of art’otel London Hoxton. Known for his innovative use of locally sourced, seasonal produce, Nicola has built a reputation for combining bold creativity with the vibrant flavours of the Mediterranean.
Ednor Pronjaj: General Manager at Solaya
At art’otel London Hoxton, Ednor will oversee the restaurant and bar programme, bringing together his years of Michelin-starred experience to shape the guest journey across the hotel’s newly launched restaurant Solaya.
Born in Salerno, Southern Italy, Ednor Pronjaj has spent over 15 years refining his craft in some of the world’s most respected luxury hospitality environments.
Ednor began his career working across some of London’s most prestigious Michelin-starred and luxury hotel restaurants, including Head Waiter at Gordon Ramsay and Senior Head Waiter at Koffmann’s at The Berkeley. He also spent time at the Michelin-starred Ametsa with Arzak Instruction at COMO The Halkin, where he progressed to Acting General Manager and helped secure the restaurant’s Michelin star just six months after opening.