Imagine a home where the door is always open, the table is always set, and the aroma of slow-cooked meats and freshly baked desserts fills the air. This is the world of Ravneet Gill and Mattie Taiano, two chefs whose lives—both at home and in their restaurant, Gina—are a testament to the power of food to bring people together. But here’s where it gets controversial: can hospitality and profitability coexist in the restaurant industry? Let’s dive into their story and find out.
When Ravneet first started dating Mattie, she was immediately drawn into the warm, chaotic orbit of his family’s dinner parties. ‘There was always a constant stream of people at his mum’s house,’ she recalls. ‘Massive bowls of home-cooked food, a big block of Parmesan—it was like walking into a never-ending feast.’ This open-door policy, championed by Mattie’s late mother, became the foundation of their own approach to hospitality. Fast forward to today, and their restaurant, Gina, named in her honor, is a neighborhood gem in Chingford, East London, where the menu feels like an extension of their home cooking.
From pithiviers and vol-au-vents to Gina’s signature pasta with tomato sauce, their dishes are designed to be shared. Sundays are sacred, with half a roast chicken, little gems, and aioli taking center stage. And let’s not forget ‘Ravi’s’ chocolate cake, a slab of indulgence that’s become a local legend. But this is the part most people miss: their restaurant isn’t just a business—it’s a reflection of their cultural heritage. Ravneet, from an Indian family, and Mattie, half Italian and half Jewish, grew up in households where food was the language of love. ‘Our cultures are very much about being around the table,’ Ravneet explains. Whether it was samosas and pakoras in the afternoon or full-blown curries and rotis in the evening, there was always something to eat and someone to share it with.
Entertaining for them, however, isn’t a planned affair. ‘It just happens,’ Ravneet admits. A few conversations throughout the day, and suddenly, their flat is filled with friends. But who’s really in charge when two chefs cook together? And is it ever truly equal? Mattie handles most of the savory dishes, while Ravneet, a former pastry chef at London’s St John and a judge on Junior Bake Off, takes the reins on dessert. Her advice? Keep it simple but impressive. A choux tower in winter, a sticky toffee pudding, or a toffee apple self-saucing pudding are crowd-pleasers that don’t require last-minute stress.
Yet, hosting isn’t without its challenges. ‘It was getting quite mental in the flat,’ Ravneet confesses. Mattie’s epic feasts often left the kitchen in chaos, and with the arrival of their son, Donnie, two years ago, things became even more complicated. ‘We can’t have noisy guests waking him up,’ she says. ‘I can’t wait to get a house with doors!’ In the meantime, Gina has become their outlet for entertaining, though it hasn’t been without its own hurdles. Their generosity has hit their profits hard—but is that a fair price to pay for staying true to their values? ‘Our comp bill was just too large last month,’ Ravneet admits with a laugh. ‘But it’s in our nature to be hospitable.’
Speaking of home, their fridge tells a different story. ‘We haven’t cooked at home since we started the restaurant,’ Ravneet reveals. Inside, you’ll find a box of Ferrero Rocher, some milk, rhubarb jam, a sourdough starter, and Pierre Marcolini chocolates. ‘It’s really empty,’ she adds, ‘but very clean, of course.’
Now, let’s talk recipes. If you’re looking to recreate their magic at home, start with their braised lamb shoulder, a dish that gets better with time. Slow-cooked to perfection, it’s served with a side of dauphinoise potatoes that’s worth every calorie. And for dessert? Try their brown sugar meringues with coffee cream and cherries, a sweet finale that’s as elegant as it is indulgent.
But here’s the question: In a world that often prioritizes efficiency over connection, can we afford to slow down and savor the moments around the table? Ravneet and Mattie’s story is a reminder that food isn’t just about sustenance—it’s about community, culture, and love. So, the next time you gather friends or family, take a page from their book: set the table, turn on the playlist, and let the food do the talking. Just don’t forget to take your shoes off at the door.
