Jason Atherton started out working alongside great chefs including Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria at el Bulli, before joining the Gordon Ramsay Holdings in 2001 and launching ‘Maze’, first in London and then another five globally.
His flagship restaurant ‘Pollen Street Social’ opened in April 2011 in Mayfair and was awarded a Michelin star within just six months of opening, alongside 5 AA Rosettes and no.4 in The Good Food Guide’s best UK restaurants.
Since then, Jason’s The Social Company has grown into a global restaurant group, including Michelin-starred Social Eating House, Little Social, Berners Tavern – named ‘the defining restaurant of the decade’, Michelin-starred City Social and Social Wine & Tapas in Marylebone. Alongside his London restaurants, Jason has opened critically acclaimed restaurants in Hong Kong, Shanghai, New York and Dubai. Projects in 2016 have included Kensington Street Social within The Old Clare Hotel in Sydney, Sosharu, a Japanese izakaya-style restaurant and bar in Clerkenwell; The Pig & Palm, a tapas restaurant in Cebu, The Philippines and Temple and Sons in the City of London. Most recently, he opened Hai Cenato, a NYC-Italian restaurant in Victoria. Jason was recently awarded Best Restaurateur in the GQ Food & Drink Awards 2016.
Jason is married to Irha Atherton who works alongside him as co-director at The Social Company. Irha also runs the head office in Soho, London. Jason and Irha have two daughters and the family live in South West London.
Dale began his career at the Dakota Nottingham Hotel under its Chef Director Roy Brett. After spending a year at Macdonald Linden Hall Golf & Country Club, Northumberland, he moved to Crathorne Hall Hotel in North Yorkshire, a recipient of four stars from the AA and recognised as one of the top 200 hotels in the UK. He then went to work for award-winning chef Richard Corrigan at his eponymous Corrigan’s Mayfair restaurant. Dale joined Pollen Street Social as sous chef in 2013 and worked his way up to head chef in 2015.
Matthew came into the industry as a sommelier, moving to London in 2006 to work for Gordon Ramsay at Claridges, where he was awarded Young Waiter of the Year by the Restaurant Association. Matthew went on to combine his wine knowledge with management roles, working his way up to restaurant manager at L’Etranger and heading up dual senior management and wine buying positions for 1 Lombard Street and restaurant group Charlotte’s. He joined The Social Company in 2013 as general manager for Berners Tavern, moving to Pollen Street Social in 2014.
Swedish-born Marcus moved to London in 2007, where he began working for chef Richard Corrigan at the Michelin-starred Lindsay House in Soho. In the four years that followed Marcus went on to work for Bentleys and Corrigan’s of Mayfair (where he worked with Dale for the first time), joining Pollen Street Social as junior sous chef in 2012, rising to sous chef.
Originally from Poland, Agnieszka initially worked in finance for Deutsche Bank, before she followed her love of wine and began training to be a sommelier. She moved to London in 2008 and learned her craft whilst working for a number of different wine bars and restaurants, including El Vino, Tamarai and Wyndham Grand Hotel. She joined Pollen Street Social as junior sommelier in 2012, promoted to head sommelier in 2016.