Interview: Luke Findlay
Chef Luke Findlay of Supa Ya Ramen
“It’s all about having a great bowl of noodles, meeting new mates, listening to good music and having a good time.”
Tell me a little bit about you - where you grew up, your hobbies, what your days look like.
Grew up in Herts just north of London. My hobbies are crate digging for records and anything food!!
Do you have a background in food?
I’ve been cooking professionally for 15 years, from a greasy spoon to a 2-star Michelin.
Ramen: how and why?
Always loved ramen then after going to Japan at the beginning of the year really fell in love with the craft and the whole culture behind it.
How did the supper club come about and what is the premise of Supa Ya Ramen?
Started the supperclub after not being able to afford to do a pop up so decided to do it at home, have been doing it now for six months. It’s all about having a great bowl of noodles, meeting new mates, listening to good music and having a good time.
What is your signature dish?
I don’t really have a signature dish but the bowl with the roast chicken, pickles and new wave Togarashi probably best defines my style.
Have you been a patron at other super clubs/pop up dining? Which was your favorite and why?
I go to quite a lot of pop ups as friends are always going to some or hosting, my favourites are Mamsham, Winsome, Rainbow Rooms and Fourlegs.
Is there a chef that you would like the opportunity to work with?
I’d love to spend a day in the kitchen with David Chang, Sean Brock or Ivan Orkin.
Do you merge other arts into the culinary experience?
Music plays a big part in my supper clubs, I think it’s really important for the guests and for me to have some good music on.
Last day on Earth --- what city would you be eating in?
Probably either New York for the sheer diversity or London so I could go and eat all my favourite dishes in one day.
Working on any new projects? Future plans?
Future plans are just to get Supa Ya Ramen first shop off the ground, expand the brand and have a lot of happy customers.