Get to Know Chef Jack Godik at Sucre

Located among the vibrant restaurants of Soho, Sucre has quickly established itself as one of the best restaurants in London, for guests seeking elevated dining, exceptional cocktails and immersive hospitality.

Combining the warmth of Argentinian culture with refined fire-led cooking, Sucre offers a unique experience that blends an open fire restaurant concept, a Soho cocktail bar and contemporary Latin American cuisine all under one roof. From sharing plates and expertly cooked Argentinian steak to live music and late night cocktails, the restaurant continues to stand out among the best fine dining restaurants London has to offer.

We recently sat down with Chef Jack Godik to talk about the inspiration behind Sucre, his approach to modern Argentinian London dining, sustainability, open fire cooking and what makes Sucre one of the most exciting Soho restaurants in London.

Here’s what he had to say.

What is the key messaging for Sucre you would like to take forward?

At Sucre, we aim to provide an experience for guests that is not only memorable, but warm and genuine. The sacred asado in Argentina is a relaxed, fun and intimate experience where great food and drinks are shared in a relaxed way with friends and family. This is the atmosphere we strive to create, elevated within a beautiful and unique space and through an incredible culinary and service experience.

Our service is relaxed and unpretentious but delivered with meticulous care and attention to detail. Our food follows the same philosophy, simplicity guided by excellent produce and seasonality, brought to life by the fire at the heart of our kitchen. The menu is designed for sharing, inspired by the relaxed social culture of Argentina.

The food and wine we serve also reflects the immigrant population of Argentina, with cuisines and wines from across the globe showcasing the journey from old world to new.

What is the key messaging for Sucre you would like to take forward?

The food and wine we serve also reflects the immigrant population of Argentina, with cuisines and wines from across the globe showcasing the journey from old world to new.

How do you plan to put your own stamp on the menu or dining experience?

I’ve spent most of my career in the kitchen working in modern French and European fine dining restaurants. During this time, I built relationships with amazing produce suppliers that I have brought with me to Sucre.

Living and working in Argentina also immersed me in the simplicity and confidence of their cuisine. At Sucre, I utilise all of this to create a menu that makes the most of incredible produce, modern cooking techniques, restraint and simplicity. Guests can expect a menu that is seasonal, sustainable, unique and also satisfying and comfortable.
Our service style also comes from this experience. The high standards and attention to detail come from fine dining settings, while the warmth and ease come from hosting someone in your home for an asado.

Sucre is also set within the old concert hall for the Royal College of Music, and I want to make the most of that history by linking it to Sucre with the intention of creating a cultural centre in London. The music we play is carefully curated, with new artists and stories introduced every month, while our downstairs Soho cocktail bar will also host live music performances.

Are there any signature dishes, drinks, or experiences you’re especially excited to introduce?

My favourite dish on the menu is the iberico “matambre,” a cut of pork from behind the shoulder blade, cooked over the fire and served slightly pink with chimichurri. It perfectly sums up Sucre: great quality ingredients served simply and at their best.

I’m also especially excited about our immigrant blend vermouth, which combines influences from five nationalities.
Guests visiting our restaurant bar in Soho can also expect expertly grilled meats, seasonal sharing plates, Argentinian beef, creative cocktails and an immersive dining atmosphere inspired by the energy of Soho.

What drew you to initially work at Sucre, and what continues to inspire your work there?

Having grown up in a hospitality family, I’ve been in and around restaurants since I was born. I also previously worked for Fernando Trocca, the chef who opened Sucre in Buenos Aires, so I’ve known the brand for many years. This, combined with my kitchen experience, made me feel uniquely positioned to take the helm of the business.

I worked for Fernando Trocca in both Argentina and Uruguay, so when the opportunity came to take over Sucre in London, I immediately jumped at it.

Which chefs, cuisines or cultures have had the biggest impact on your style?

Jason Atherton has had the biggest impact on me, having worked for him for a long time. He taught me that simplicity is key and that achieving simplicity can often be the biggest challenge.

I’m also a huge fan of Phil Howard, Tomos Parry and Robin Gill. In terms of cuisine, Spanish and Basque cooking have shaped my style more than any other, particularly their use of exceptional ingredients and open fire cooking techniques.

I also have a love for Italian cooking, especially pasta, while Japanese cuisine is one of my favourites to eat. I regularly use Japanese ingredients in my cooking because they can add incredible depth of flavour without changing a dish’s overall profile.

How do you balance innovation with guest expectations?

Satisfaction is always the goal. We constantly remind ourselves that it’s the guest’s satisfaction that matters most, not ours as chefs. A plate of food can’t simply be a display of technique. It has to be something people genuinely enjoy and leave feeling fulfilled by.

How important is sustainability in your cooking, and how does that show up on the menu?

Sustainability is extremely important to me. Everything we use to build the menu is locally sourced, with the exception of our Argentinian beef, which is also sustainably farmed and ethically slaughtered.

We also love highlighting the farms and producers behind our ingredients directly on the menu.

Are there any suppliers or producers you’re particularly proud to work with?

I’m very proud to work with Lake District Farmers. I’ve worked with them for many years, and the quality and provenance of their produce is unbeatable.

What makes the Sucre dining experience unique in London today?

Sucre is unique because it’s all-encompassing. Guests can spend the entire evening there experiencing different things. You might start with a £5 Negroni at the upstairs bar after work, alongside olives stuffed with Marcona almonds, before heading into the spectacular dining room with views of the open kitchen and roaring fire. After dinner, guests can continue the evening downstairs in our hidden cocktail bar with live music and a chimichurri margarita. Whether you’re searching for the best steakhouse in London, a fine dining experience in Soho, or the best places to eat in Soho, London, Sucre continues to redefine modern Latin American dining in the heart of Soho.