Meet The Chef: Behzad Gotla, Head Chef At COYA Mayfair, Mayfair in London / By Anuja Gaur

Created from a mission to acquaint us with the contemporary flavours from the passionate food culture nestled in the Incan heritage jewel of Peru, the haute-monde dining destination of COYA Mayfair has injected a dose of spirited gastronomical theatrics, swivelled with intricate aesthetics and a vivacious ambience since its glittering debut, over a decade ago in 2012.

A topmost fine dining institution, COYA takes pride in sharing it’s residency side by side to the five-star grandeur of The Athenaeum and Sheraton Grand hotels, scarcely a five minute stroll from Green Park station.

A glossed up sheeny passageway to 118 Piccadilly unveils a dusky den brought to radiant by life by the shimmers of the crystal chandelier, paving the path to a vibrant Incan-influenced backdrop swathed in rich blue and antique gold hues all elevated by meticulously curated artworks in a powerful collaboration, with Alinda Kring Art Advisory.

Showcasing a decadently innovative menu bustling with the treasured authentic elements of Peruvian cooking with a courtly panache, cafe-society diners have had the pleasure of dining on an tropical epicurean regale of tender spiced Anticuchos de Pollo, flakey Arroz Nikkei abundant with flakey sea bass and butter like Ceviche de Salmon right within this indulgent W1 haunt.

The winning atmospheric dining notion now revels in a luxe dining portfolio in some of the realms top elite destinations from the billionaires haven of Monaco’s Monte Carlo, to the azure beach party haven of Mykonos Greece, not to mention the fresh hedonistic notion of COYA Pool in Marbella.

Head chef Behzad Gotla is no stranger to the sphere of grand haute-cuisine encounters. A humble yet pivotal line cook position at the Hard Rock Café in the culture wealthy sanctuary in Scotland’s Edinburgh, Behzad had scrupulously netted in on his priceless training within the Scottish and UK’s gastronomical arenas, which found him in the company of many a coveted Michelin kitchen, including the contemporay seasonal jewel of Number One at The Balmoral, soon paving the winning path for London domination with cooking maestro and legend and chef superstar, Gordon Ramsay.

It was the lucky bonanza for yours truly to indulge in the lavish soirée extravagance of London’s Best Brunch as backed by Vogue Magazine, revelling in the resplendent of a free flowing champagne afternoon paired with soulful Latin American delights, before moving to the exquisite iridescent intricacy of the Pisco Bar to gossip with Behzad about Michelin experiences, career inspirations and childhood food memoirs; compulsory Pisco Sour in hand of course.

Behzad Gotla is the head chef at COYA Mayfair in London

Tell us a little about yourself and your amazing gourmet journey to get to where you are today.

I moved to the UK in 2006 to complete my final year in hospitality management, specializing in food and beverage before my culinary journey began at Hard Rock Café in Edinburgh, where I truly started to understand the food scene in the UK and Scotland.

From there, I transitioned to Heights Restaurant at the Apex Hotel in Edinburgh, a 2 AA Rosette establishment, working my way up through the ranks.

During this time, I spent my days off staging at Michelin-starred restaurants, before that real pivotal turning moment in my career whereby my mentor Tristan Farmer, offered me a lucrative opportunity Gordon Ramsay’s Maze in London.

I wasted not even a second in packing up my suitcases, ready to pursue a fresh cooking adventure in this cosmopolitan capital.

That 2010 move really did prove the golden ticket in my career under such an esteemed  name, having soon been entrusted with the exclusive new opening for the Gordon Ramsay Holdings across the Middle East, Asia, and the USA, as well as THAT executive head chef at the prestigious Savoy Grill, where I remained until 2019.

It was that year made the decision to hand over the reigns of the Ramsay Group to prioritise my wife and soon to be first born, in time moving to the head chef position at Butler’s Wharf Chop House and finally the transition to COYA’s flagship destination in Mayfair, deeply drawn by my ardent appreciation for Peruvian cuisine and one of the world’s most exciting culinary destinations in my opinion!

You have over 17 years experience in some of the most prestigious coveted kitchens, did you always feel you that would become a chef?

Initially, I was drawn to the front-of-house roles, but during my training, I realized that the kitchen was where I felt truly at home. Cooking gave me a bucketload of confidence, excitement, and a passion that I knew I absolutely had to pursue and give it everything I had.

What, or whom would you say was one of, or the main influencer in your career choice?

Absolutely my mother. She was my greatest inspiration and supporter.

Describe a typical day in the COYA kitchen.

The mornings usually begin with the routine prep work alongside my team, after which will be followed by checking all the deliveries. We make a point to fuel up with a staff breakfast together before moving into a lunch briefing, where we’ll review the day’s service. After lunch I tend to the office admin as well food tastings for our new menu items/specials, before gearing ourselves up for the busy dinner service.

Do you tend to have a favourite time of the year or set of ingredients you love working with?

Spring and Summer bring fresh inspiration to my cooking. One of my favorite ingredients to work with is onion and chilies.

For our lamb chops, we change the garnish every season, ensuring that the marinades and accompaniments complement the produce. Our approach blends Peruvian and Asian ingredients in the marination, while the dish is cooked using traditional Indian techniques.

COYA is the ultimate destination for foodies and culture enthusiasts alike. Image credit: Ben Carpenter

Do you have some special childhood food memories that particularly stand out?

Yes- my grandmother’s shakshuka with chorizo; sweet, yet spicy and just utterly delicious, and I certainly cannot forget to include my mother’s famous biryani.

You had the golden fortune of gaining your meticulous skills in the culture haven of Edinburgh before moving to conquer the big smoke of London, do you feel the gourmet scenes tend to vary and differ quite significantly within these two iconic capitals? 

The food culture, produce, and work ethic were vastly different at the time. The industry has for sure evolved significantly with Edinburgh steadily embracing a more cosmopolitan food perception but back in the day, the contrasts were quite stark.

What would you highlight as your biggest achievement(s) and most difficult challenges during your career?

My biggest achievements most definitely making the top of the list were becoming Head Chef at Gordon Ramsay, as well as retaining that Michelin star at Maze and leading the Savoy Grill as their Executive Head Chef; I don’t think I can beat those key milestone moments.

The biggest challenge I’d say was adapting to the different cultures, practices and work environments whilst also opening several restaurants across the world. However with time, I have learned the art of navigating and embracing these challenges to keep pushing me to grow.

A countless number of glitterati restaurants have recently been flaunting their presence in Mayfair, what’s making COYA hold its own to still be one of THE places to be seen? 

COYA is a real culinary institution. It has set the trends in hospitality, food, and lifestyle—many of which I feel have been adopted by other restaurants globally. Despite countless new openings in Mayfair especially in the recent years, COYA had stood its ground to remain a favourite for regular Mayfair clientele, whom always return for its unique vibe, culture, and cuisine.

What excites me about Peruvian food is its incredible diversity and global influences. I see strong similarities with Indian cuisine, particularly in the use of spices,herbs and garlic. Learning about these native ingredients such as chilies, limes, corn, and potatoes beyond ceviche has been a true inspiring voyage.

Martin Richard, Tom Kitchin, Gordon Ramsay, working under the mentorship of such esteemed personalities is massively stellar stuff! How does it feel when looking back on those days?

Coming from a country rich in food culture but lacking industry role models, I didn’t initially view hospitality as a viable career.

Early in my career journey even working on cruise ships had tended to feel uninspiring however, training in the UK under such esteemed chefs taught me hardcore discipline, dedication, and passion, which has massively helped shapme into the chef I am today.

Indulge in culinary innovations inspired by Peru. Image credit: lateef.photography

Are there any standout favourites from all these delicious dishes you’d personally recommend?

Ooo, well there’s certainly plenty to choose from! Especially with the exciting new dishes inspired by our chefs’ recent trip to Peru, where we explored fresh ingredients and new techniques. Some standout favourites from the menu include the Tuna Ceviche and Beef Tataki, both bursting with bold flavours. I’d also highly recommend the Lamb Chops, Lamb Shank, and Beef Fillet.

A dish I personally also get drawn to is the Arroz Chufa. The unique combination of spices and sauces used in this dish draws from Peruvian flavors, while the sauces themselves incorporate Asian influences, creating a beautifully balanced fusion

More likely a question for your cocktail brigade, but what is the magic in COYA’s Pisco Sour that always has us wanting more?!

Haha. I’ll probably get into trouble for this but I’ll take the gamble for you! The secret is the egg white—it creates that silk like velvety texture that always leaves you wanting more.

What would you do if you weren’t a chef?

I’ve often been intrigued with the thought of being a pilot, a great way to travel the world.

Where could one track you down when not in the kitchen?

The kitchen hours can be long so any time I can get to spend with my daughters is absolutely precious. I do also enjoy a solid a Sunday motorbike ride with my friends.

Finally! Any words of wisdom you could spare to other aspiring chefs out there?

Stay humble. Work hard, and don’t wait for opportunities to be handed to you; earn them. Very important also is to just stay focused even when it gets hard, be patient, and never ever give up.

Factbox

Address: 118 Piccadilly, London, W1J 7NW
Phone: 0207 042 7118
Website: coyarestaurant.com/coya-mayfair