Born in the state of Vermont, and having spent most of his life living in London, Henry Rousso’s cookery is influenced by an upbringing full of memories eating on both sides of the Atlantic. Henry’s career started working under Shuko Oda at Koya bar. He spent 2020 working as a Butcher before moving to his current position at Sessions Arts Club where he has worked since its opening. He plans to serve responsibly sourced, seasonal British ingredients, prepared simply and elegantly, with nods to his favourite regional flavours of North America.
Hailing from Vermont and having worked at Koya Bar and as a butcher, Henry now works at Sessions Arts Club.
Photo credit: John William @dollyoldeek
@beefcakehash
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