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About Us |
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| Dharma was set up by Atiporn Kwanjai Jones after what was intended to be a short break from the London School of Economics and Political Science. Following a month of work experience at the famous St. John restaurant in Farringdon, Atiporn decided to take a course at Leiths School of Food and Wine to learn more about food. At the time she was in two minds about pursuing catering, but by the end of the course she turned her back on a PhD in Sociology and started cooking professionally. Atiporn spent a further two and a half years collecting recipes and learning more about different food by not taking the short cut but working long hours in various top end restaurants in London. She had a brief spell at the long established L’Escargot in Soho, worked for Terrence Conran as well as for the celebrated Roka restaurant. She has also spent time doing work experience at the renowned Nham restaurant. While on an annual break in Thailand, Atiporn decided to go back to her first love, Asian food, using ingredients she grew up with to create robust flavors. On her return to the UK she left the restaurant she was working with and began formulating ‘Dharma’.
Our Philosophy
Dharma enjoys celebrating good food. Our philosophy is very simple: we cook for the love of food. Having lived with rustic Asian food longer than most people, we can cook Asian food better than most. We pride ourselves on having a flexible attitude towards food so it is not surprising that we are very good at adapting Asian food to suit a Western style of dining at dinner parties without compromising taste and authenticity. We believe we can convince everyone, including people who dislike spicy food, to enjoy the taste of Dharma. |
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