Jacob Kenedy

Chef and Owner of Bocca Di Lupo Gilateria-Gelupo author Cajun and Creole cuisine Italian cuisine

Jacob Kenedy is one of London’s leading restaurateurs, having opened the award-winning Bocca di Lupo in 2008, Gelupo(2010) and Plaquemine Lock (2017). Jacob’s soaring success stems from his ability to create unique spaces with each new business that answers a call to what is needed locally. This, combined with his award winning well-judged menus, has resulted in Jacob’s wide media acclaim and overall popularity.

Jacob cut his teeth at London’s Moro and Boulevard in San Francisco, before moving onto opened in own restaurant, Bocca di Lupo, on Archer Street in London’s Soho in late 2018. Having pioneered the ‘sharing small plates’ at Bocca di Lupo this restaurant continues to be a busy Soho favourite Soho favourite, and was awarded first place in Time Out’s ‘London’s Greatest Restaurants’ in 2009.

Jacob went on to open Gelupo, a traditional gelateria, in 2010 directly across from Bocca. It serves the finest gelato in London using the freshest ingredients and Italian traditions.

In April 2017 Jacob opened Plaquemine Lock, one of the first pubs in London serving Cajun and Creole food from Louisiana.  That same year the pub won a Bib Gourmand.’

Jacob’s strength is in his meticulous attention to detail, and his firm but fair approach to all his businesses makes for happy staff and a good convivial atmosphere at each of his ventures. His restaurants present diners with a completely authentic menu, true to their Italian and Southern heritages respectively. He takes a holistic approach, and is respected in the wine world for his work as list writer/buyer. He considers it imperative, every aspect of a restaurant – language, food, beverage, service, ambiance – must work in harmony.

Jacob is confident and clever, with an intimate knowledge of how to run restaurants. He isn’t a ‘get it right then roll them out’ restaurateur – Jacob taps into what is needed locally, while also adding meaningful texture to London’s overall food offering. This, and the success of the restaurants, is what has earned him an enduring respect from his peers.

On top of his phenomenal achievements in the restaurant world, Jacob is also a successful author having published two books,The Geometry of Pasta and Bocca di Lupo. Jacob’s first book, The Geometry of Pasta, is full of authentic recipes that reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy. 

Jacob’s second book, Bocca: Cookbook, follows his journey travelling the length and breadth of Italy over the course of a year, gathering up his favourite recipes, which is reflected in the menu at Bocca di Lupo. This book is a thrilling, exotic journey through the true flavours of Italy. Jacob’s latest book Gelupo Gelato is a beautiful book full of ice-cream recipes that can be easily made at home.

Located in the heart of theatreland, the buzzing and vibrant atmosphere in the restaurants and gelateria, along with award winning menus, have resulted in Jacob’s astounding accomplishments with universal recognition. 

‘Bocca di Lupo I went to only yesterday, and my tongue is still singing, my lip quivering, my brain dancing.’
‘The dishes are rustic, regional, absolutely untranslated, utterly authentic, unbelievably winning’.
‘Bocca di Lupo is just bloody marvellous.’ – Giles Coren, The Times

‘Jacob Kenedy is almost a prodigy’ – Evening Standard, Fay Maschler

‘Bocca di Lupo might just be Britain’s best Italian.’ – Terry Durack, the Independent

‘The geometry of pasta is the most stylish, and delicious, foodie publication of the year.’ – GQ

‘The finest artisan gelato this side of the Alps’ / ‘Gelupo… has been serving up the best gelato in London for ten years’ – Wallpaper, 2020

‘Bocca di Lupo is proof of how far Italian food, our expectations and palates have come in a generation’ – AA Gill, Sunday Times Style

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Author, award-winning, Chef, Chef Patron, Cook, cookery demonstrations, cooking demos, Executive Development Chef, festivals, Restaurant, Restaurant Chefs & Caterers, restauranteur, TV Chefs & Cooks


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