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SUGO

Team

Nine people, one pot, zero shouting that isn't about food. Say hello — half of them will be at the pass when you arrive.

A cook grilling over open flames in the SUGO kitchen

In the kitchen

  • Mara Conti — head chef. Owns the sugo and the Sunday lasagna. Fifteen years of red-sauce kitchens across two countries; tastes the pot at 11:55 every day and has sent it back twice in three years. Her word on chilli is final.
  • Dev Okafor — pasta chef. Rolls every sheet in the window at eleven and judges dough by holding it to the light. Invented the casarecce-broccoli-almond plate, still the most argued-about dish on the card.
  • Priya Shah — grill & larder. Runs the coals and the cured trout. Cooks the chicken the way the regulars demand: skin crisp, lemon squeezed at the pass, chilli oil last.
  • Marco Belli — prep, mornings. First in at six, does the tomato run, and has strong, stated opinions about basil. The sauce's second pair of eyes.

In the room

  • Lena Fischer — wine & general manager. Buys all forty bottles, most of them under £40, and runs Natural Wine Thursday. Will happily pour you the cheaper glass when it's the better match.
  • Tomás Rey — counter & spritz. Sugo hour is his shift: up to two hundred spritzes a Friday, orange cut to order, names remembered by the second visit.
  • Ana Kovac — floor. Runs the room's list like air-traffic control and can get a walk-in party of six seated in a full room more often than physics suggests.
  • Sam Whitfield — floor & events. Books the back room, runs Sauce School sign-ups, and is the person who'll find your lost umbrella in February.

Work here

We hire slowly and pay properly: London living wage as the floor, service charge split equally kitchen and floor, two consecutive days off, and a staff meal that is — obviously — whatever's in the pot. No kitchen experience needed for floor roles; a strong opinion about pasta helps everywhere.

Write to ciao@sugo-soho.example.com with the subject "Work" and tell us the best thing you ate this year. That's the whole application.

Currently

  • Weekend KP — Fri/Sat nights
  • Part-time floor — lunch shifts