Meet the Head Chef at a popular Orpington restaurant who discovered his love for cooking and food as a teenager.

Joe Cheeseman is head chef at Orpington GPO, a popular restaurant founded by former veterans Tom Walker and Sam Westlake.

The restaurant serves modern British cuisine with “international influences”, offering a breakfast, lunch and dinner menu alongside a bar menu featuring wines, beers and cocktails.

Joe, 22, first discovered his love for cooking as a young teen.

He started with baking which fostered his love for the culinary world - something which he described as his “true calling.”

Joe told the News Shopper: “I discovered my passion for cooking when I was around 14 or 15-years-old. It all began with baking cakes, which I found really enjoyable.

“As I delved deeper into the culinary world, my food technology lessons at school ignited my interest even further.

“With the encouragement and support of my family, I realised that pursuing a career in cooking was my true calling.“

This Is Local London: Joe Cheeseman discovered a passion for cooking as a teenagerJoe Cheeseman discovered a passion for cooking as a teenager (Image: Orpington GPO)

Joe eventually went on to train at nearby Orpington College, before earning a placement at the renowned restaurant Galvin at Windows, located in the Hilton on Park Lane.

Joe said: “This experience allowed me to further hone my craft and learn from industry professionals in a high-end culinary setting.”

Joe eventually joined the Orpington GPO team as a Chef De Partie when it initially opened in July 2020, after Covid restrictions forced the business to put its opening date on hold.

After a brief time away, Joe returned in 2023 and assumed his new role as head chef at the restaurant.

Joe added: “It’s been an incredible journey, and I’m grateful to lead and innovate in such a kitchen.

“There’s a great range of possibilities to explore, allowing me to continually innovate and experiment with new flavours and techniques.

“It resonates with me personally because it reflects the kind of food I love to enjoy and share with my family and friends – cooking that is flavoursome, approachable, and crafted with care and attention to detail.“

He described his cooking style as “simple yet elevated”, with his favourite dish to cook being the Handmade King Prawn Ravioli, on account of his love for seafood and making fresh pasta.

In the time Joe has worked at the business, he has crafted his own unique creation of torched mackerel served with confit potatoes, pickled beetroot and fennel salad.

This Is Local London: Joe's Torched Mackerel dishJoe's Torched Mackerel dish (Image: Orpington GPO)

Joe described the dish as “boasting freshness and local sourcing, with all the flavours harmonising beautifully.”

Offering advice for aspiring chefs, Joe told News Shopper: “My tip is to embrace experimentation.

“Some of the best dishes are born from unplanned culinary experiments.“