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Henry Harris

Henry and Dominic have known each other for most of their professional lives, working in the same London restaurants and coming together to great effect for the creation of The Fifth Floor at Harvey Nichols in 1992. Henry is renowned as both chef restaurateur and a talented food writer, published in The Times, Sunday Telegraph, OFM and the major British food magazines as well as writing and contributing to several books.


Henry started waiting tables and washing up in his father’s restaurant at the age of 14 and has worked continuously in the hospitality business for the last 40 years. His early career with Simon Hopkinson, at Hilaire and Bibendum restaurants preceded his appointment as Executive Chef for Harvey Nichols, a position he held for nine years. He then went to the Hush Group as Executive Chef, refocusing their restaurant brand and launching their event and private dining spaces.


In 2002 as Chef Patron he opened Racine restaurant which over 13 years won numerous awards and was universally praised by restaurant critics. During this time he developed a consultancy business working for; Company of Cooks, Capergreen Groucho Club, Soho House, Donald Russell Meats, Bighams Foods, M&S, and The Bower House. He was a core member of the new projects team which won contracts at The Royal Opera House, National Portrait Gallery, Southbank Centre, Chiswick House, Kenwood House, RHS Wisley and The Lido.


Henry is also a director of Harris Vintners which is run by his wife Denise. This family business imports, brandies, aperitifs and digestifs from principally French estates that have been in continuous family ownership for generations, producing the best examples of their kind. He also likes to venture into Europe on his motorbike and is a keen cyclist, too.

Henry Harris

Consultant Chef

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