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Our philosophy

Zaza is a neighbourhood restaurant and is all about good honest food sourced from reliable and sustainable sources. Our service is friendly and informal, yet attentive.

Our team


Operations Director

Karen Britton is one of the main driving forces behind the success of Zaza. Karen joined the company as a waitress over twenty years ago as a teenager when the company was in its early infancy with only a single restaurant. Over the years Karen has grown with the company and has been instrumental in its expansion and development. She heads up the entire Zaza family which consists of over 200 motivated and committed staff, many of whom have been with Zaza for over a decade. Karen's commitment to team building, customer service, quality and value is evident across the whole company and it's because of Karen's 'can do' attitude that Zaza has become a leading brand across so many towns.


Executive Head Chef

Simone was born and bred in a village between Padua and Venice, Northern Italy, his interest in food began at a very young age by observing his nonna masterfully preparing traditional dishes whilst playing under the kitchen table. After graduating from college, Simone began to work weekends at a local restaurant learning all the basics of Italian cuisine. But the realisation to become a chef came after tasting the food of and meeting Massimo Ratti, the chef/patron of Ponte Rosso, a small restaurant in the hills of Emilia Romagna.

In 2003 Simone came to London and travelled all over the country running countless restaurants in beautiful rural locations and busy cities. In 2014, Simone joined Zaza as a Senior Chef and has been here ever since. After over 20 years in a cooking career, Simone’s commitment to produce great food is unwavering as is his passion for all things Italian.


General Manager

Octavian joined Zaza as a waiter in 2013. Due to his excellent attention to detail and friendly customer service, He was then promoted to Assistant Manager after his first year. Octavian was then promoted to General Manager in 2015 and he relocated to Zaza in Bushey where he continues to lead a great team in a very busy restaurant. It is Octavian’s continued dedication and unparalleled customer service that has propelled Bushey to become one of the companies flagship restaurants. Octavian’s favourite dish is a wonderfully spicy Penne Arrabbiata with a chilled glass of Pinot Grigio.


General Manager

Asia started with us as a waitress in 2009 and was promoted to supervisor just over a year later. After working extremely hard she was promoted to General Manager and took over our Pinner site after it had had an extensive refurbishment. Asia has successfully built a great team and busy restaurant, turning a huge amount of diners into regular customers with her friendly manor and attention to quality and customer service. Asia's favourite dish is Grilled Sea bass with a chilled glass of Sauvignon Blanc.


General Manager

Sonia started with us as a waitress at our Ruislip branch back in 2014. Eager to further her career Sonia moved to our Pinner branch as a Supervisor. After gaining extensive experience in managerial operations she then returned to Ruislip to head up the team as General Manager. Sonia's positive energy and hard working attitude has seen Ruislip go from strength to strength over the past few years. Sonia's favourite dish is Veal Milanese with a glass of Italian white wine, Gavi di Gavi.


General Manager

Matt began his managerial journey at our Harpenden branch as a waiter back in 2013. He worked extremely hard ensuring the customers were looked after as though they where friends. This made Matt stand out from the rest of the team and he earned his first promotion to supervisor six months later. After Matt’s continuous dedication he earned the coveted promotion to General Manger of our Harpenden branch in 2014. Matt’s favourite dish is Veal Milanese with a wonderful glass of super smooth Esquinas Malbec.


General Manager

Claudiu's journey to management began in Bushey in 2011. His hard work and dedication earned him a promotion to Assistant Manager and a move to our newly opened Berkhamsted branch. Claudiu then became the General Manager of Berkhamsted two years later and since then has cleverly increased sales and has built a strong, hard working and conscientious team. Claudiu’s favourite dish is Linguini Pescatore with a lovely chilled glass of Gavi di Gavi.


General Manager

Deea's journey to General Manager began in earnest in 2014 at our Bushey branch. Deea’s continued drive and ambition propelled her into the position of General Manager, where she took the reins of our newly opened Enfield branch back in 2018. With her friendly personality and caring nature, Deea has built a great team of committed staff and a busy restaurant with loyal regular customers. Deea's favourite dish is Fettuccini Salmone with a crisp glass of Pinot Grigio.


General Manager

Gabriel started his management career as a waiter in Ruislip in 2014. He then moved to Rickmansworth where he was promoted to Supervisor. Gabriel's positive attitude and warm friendly manner earned him a promotion to Assistant Manager of our Pinner branch. After his continuous hard work and dedication to customer service Gabriel earned the promotion of General Manager of our Rickmansworth branch where he continues to take the restaurant from strength to strength. Gabriel's favourite dish is our home-made meatball pappardelle with a cheeky glass of very slightly chilled Pinot Noir.


General Manager
Old Amersham

Max joined the team as General Manager of our newly opened Restaurant in Old Amersham back in 2019. Max's professional attitude, great team leadership and friendly personality has been the driving force behind Old Amersham branch's continued success. Nothing is ever a problem for Max as he takes all the challenges that a restaurant can have in his stride. Max's favourite dish is Chargrilled Chicken Salad alongside a cold glass of Sauvignon Blanc.

Our skilled Chefs prepare dishes by hand using fresh ingredients such as fresh pasta, prime cuts of meat, fresh fish and vegetables.

Fresh Pizza dough and speciality breads are baked in the kitchen to traditional Italian recipes.