Cenci’s early passion for cooking was ignited in his hometown of Taplow, Buckinghamshire when he worked weekends at the Michelin-starred Cliveden Hotel during his school years. After formal training at the Academy of Culinary Arts at Bournemouth and Poole College, he moved to London in 2000 to join 1 Lombard Street under Herbert Berger. This foundational experience instilled discipline, organization, and a deep respect for the culinary craft.
Eager to broaden his horizons, Cenci staged at the two-Michelin-starred Restaurant Laurent in Paris under the legendary Joël Robuchon, deepening his appreciation for classical French haute cuisine. Returning to London, he took an innovative turn at Nobel Rot, collaborating with Julian Owen-Mold to push culinary boundaries.
In 2006, Cenci became Head Chef at Harvey Nichols in Istanbul, earning the title of 'Best New Chef' from Time Out in 2007. He later led the kitchen at Nita Lake Lodge in Whistler, Canada, focusing on locally sourced ingredients. He returned to the UK to manage a West London gastro pub named 'Best Brunch 2011' by Time & Leisure Magazine.
A defining moment in Cenci’s career came in 2012 when he played a pivotal role in launching Duck & Waffle, London’s first 24/7 upscale restaurant. Cenci developed an inventive menu combining British and European influences emphasizing local, rustic, and seasonal ingredients. The restaurant earned critical acclaim and reached number 29 at the National Restaurant Awards 2016. After six years, Cenci took on a new challenge by relaunching Village East as Loyal Tavern in 2019. While well-received, the restaurant closed during the Covid pandemic.
Post-pandemic, Cenci has also shifted to consultancy, working with brands like Hakkasan and Soho House. He also hosted a successful residency at Stoney Street and became Head of Food for 26 Grains, overseeing Neal’s Yard and Borough Market locations and contributing to Soho Farmhouse.
Now, as Executive Chef at Maslow's Group, Cenci leads the culinary teams at 1 Warwick and Mortimer House, crafting seasonal, innovative menus that define contemporary British dining. Outside the kitchen, he advocates for mental health awareness as an ambassador for Beder, a charity dedicated to suicide prevention.
