Seamus Sam, Head Chef 

You are sure to hear Seamus before you see him due to his infectious, roaring laughter that keeps the teams spirits high whilst working in such an intimate space and busy environment during prep days. 

Joining the Tom Aikens Restaurant team as Demi Chef De Partie in 2012, Seamus worked closely with Tom, and was promoted to Senior Chef De Partie before moving to The Clove Club in 2014. Seamus became Senior Chef De Partie whilst the restaurant gained one Michelin star, as well as entering the top 100 restaurants in the world. In 2015, Seamus joined the Restaurant Story team where he stayed until his move to Muse to re-join forces with Tom once again. 


Joe Brackenbury, Sous Chef 

Our very own Michael Bublé who spends kitchen prep days serenading the team. 

Joe’s career started at the Clove Club, spending 5 years learning and perfecting his craft during the time the restaurant was awarded its first Michelin star. In 2018, Joe joined Luca as senior sous chef, before taking on the sous chef role at Muse as part of the original opening team. 


Jermaine Cunningham, Head Pastry Chef 

Meet our pastry wizard, using the most advanced methods and techniques to create incredible works of art in front of your very own eyes. 

Jermaine joins Tom a decade after he worked his way up from commis pastry chef to chef de parti in 2012 at restaurant Tom Aikens in Chelsea. Jermaine has completed an impressive route in the past 10 years, emigrating over to Australia before heading back to his fine dining roots in Chelsea, London at the Five Fields, later moving on to Fera at Claridge's and Hakkasan group. Jermain has worked under the likes of chef Adam Simmond, Simon Rogan and Adam Handling as his group pastry chef, developing his own style which he is excited to showcase at Muse. 


Danny Voss, General Manager 

Danny runs a tough but fair ship, with standards that are unbeatable. Leading and building a rapport with a team is everything, especially in an intimate space such as Muse. It is testament to Tom, those colleagues he has previously worked with such as Danny, return to work with Tom later in their career in higher roles. After spending a few years working in some of London’s best 5 stars hotels and restaurants (Sketch, Claridge’s, The Conduit to name a few) including Tom Aikens restaurant in 2012 in the heart of Chelsea, Danny was thrilled to work with Tom again, this time at Muse, leading the front of house team forward whilst they were awarded their first Michelin star this year. 

Danny has always been intrigued by Tom’s style of cooking and the idea of a more approachable fine dining experience. 


Julien Arribillaga, Restaurant Manager 

Originally from Saint Jean de Luz, a little town from the French Basque Country, Julien’s calm natured charm is lapped up by our guests who always leave feeling they have gained a friend whilst dining at Muse. 

In 2013, Julien started his career at Fera, Claridge’s where he was promoted to head waiter. Julien moved to Denmark, working for Rasmus Kofoed’s 3-star establishment, Geranium where he learnt the importance of simplicity, “that it is always harder to keep things simple opposed to complicated”, a lesson he has always embraced and has implemented during his time at Muse. Julien moved back to London in 2019 as part of the opening team at Davies & Brook as head waiter, before joining the team at Muse as Restaurant manager, where he has already made a lasting impact with our guests so far. 


Angelo Altobelli, Head Sommelier 

Angelo’s wealth of wine knowledge beats some of the best in the industry. Angelo has searched far and wide to create a sensational ‘Discovery Wine Pairing’ that compliments Tom’s tasting menu impeccably. 

Angelo originally studied medicine but fell in love with the world of wine, studying at the Court of Master Sommeliers, becoming an advanced candidate on the programme and is now a judge for the London Wine Competition.  

Angelo has worked in some of the finest restaurant teams in London, including Pollen Street Social, Hide and Belmond Cadogan Hotel as Head Sommelier and Wine Buyer. Angelo has always been a keen admirer of Tom’s and so is delighted to have joined the Muse team in 2020 as our very own ‘wine doctor’. We are pretty sure you are in safe hands with Angelo, therefore If you are looking for a particular fine wine for a special occasion, Angelo will be happy to assist you and source any wine of your choice at least 2 working days prior to your reservation.