A collection of restaurant brands driven by creativity

Anastasia Bukhman is a London-based entrepreneur, philanthropist, and co-founder of Creative Restaurant Group.

Anastasia is passionate about her involvement in bringing about some of London’s best new restaurants in amazing settings, driven by her belief in the intersection of art, culture, and hospitality in developing flourishing creative environments.

‘I truly believe in the power that great hospitality can have in generating thriving, lively environments filled with creativity and passionate people. I could not be prouder of the work being done by the whole team at Creative Restaurant Group.’

Founder of Michelin starred omakase restaurant Endo at The Rotunda and sister restaurant SUMI. A 3^rd generation chef with his mother being the most significant influence on his formative years of masterful cutting techniques and the artful pressing of nigiri.

‘The spirit of harmony between guest and host encompasses every detail and is present in every act. Within myself too, exists this same harmony, this time between tradition and innovation, that imbues every aspect of my craft.’  

“Our greatest pride has always been our people. I truly believe we are only as strong as the team around us, and I’m incredibly proud of the talented, passionate individuals who bring our restaurants to life every day.

For me, hospitality is about so much more than what happens on the plate. It is the feeling we create, the way we make people feel, and the memories they take away with them. Through exceptional food, genuine hospitality, creativity and attention to every detail, our ambition is to create restaurants with their own identity and experiences that people remember long after they leave.

As Creative Restaurant Group continues to grow, I’m equally passionate about creating opportunities for our people to grow with us. Developing talent, recognising potential and giving the next generation the opportunity to learn, progress and lead is an important part of what we are building.

Ultimately, our success is not only measured by the restaurants we open, but by the people we develop, the experiences we create and something meaningful and lasting that we can all be proud of.”