Benjamin Ferra y Castell was born in Angers, France and grew up in a family with a long restaurant pedigree. His personal culinary career began in the kitchen of Chef Mathias Bettinger at the Château des Alpilles and then Marcel Ravin in Monaco. In 2012, he spread his wings to New Orleans, Switzerland and Mexico, where he fell in love with Franco-Mexican gastronomic cuisine.

In 2018, he was headhunted by the Yannick Alléno Group for the multi-Michelin-starred chef’s seafood brasserie, 101 Dining Lounge, in Dubai’s One&Only hotel. Alléno soon asked him to lead his latest restaurant venture, Pavyllon London, inside the Four Seasons Hotel London at Park Lane. Here, we get to know Ferra y Castell’s biggest inspirations, plans to develop the Pavyllon brand, and why his Spanish grandfather’s paella is still unbeatable.

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When did you first fall in love with cooking?

I first fell in love with cooking when I started assisting my grandmother and mother in the kitchen. My early tasks were simple, like tasting the pot of chocolate, but they sparked my passion.

How would you describe your culinary style?

I love to travel, and every country I visit brings new influences to my cooking. My style is rooted in French cuisine but infused with international inspirations. My work experience in places like New Orleans, Canada, Spain, Switzerland, the Bahamas (while on a cruise ship), Mexico, and Dubai has broadened my perspective and added unique global touches to my approach.

What is your culinary vision for the menu at Pavyllon London?

We stay true to the original concept of a “fine dining French bistro,” but I incorporate a more international touch, reflecting the diversity of the London market and the global clientele at the hotel. The population here is eclectic, spanning different cultures and ages. Additionally, in response to the growing prevalence of allergies in the UK, I adapt dishes without compromising their essence. With the rise of plant-based diets, we’ve also crafted exceptional vegan options that are as satisfying and flavourful as the rest of the menu – no need to be vegan to enjoy them.

Do you have a favourite dish on the menu at Pavyllon London?

That’s a tough question—like asking if I have a favourite child! My advice? Try the whole menu; you’ll find it hard to choose just one favourite.

What is the most important lesson you’ve learned during your career?

Never assume—always try before forming a conviction.

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?

The economic crisis is a global issue. People still want to dine out, but they’re mindful of spending. This demands creativity and a focus on minimising waste to deliver affordable yet high-quality gastronomy. At Pavyllon London, we offer a Michelin-starred tasting lunch menu for £55.50, served in 55 minutes. We also provide wine pairings, including premium selections by the glass, allowing guests to enjoy variety without overspending.

Another challenge is the increase in allergies and dietary restrictions. Our menus are carefully adapted without compromising flavour, and both our chefs and front-of-house staff are extensively trained to handle these needs.

Finally, the digital age has made food presentation more important than ever. Dishes must be visually appealing to thrive on platforms like Instagram. As chefs, we also face more scrutiny, as anyone—professional or not—can critique our work online. It requires us to be open-minded and consistently strive for excellence.

Which chefs have inspired you during your career?

Bernard Loiseau for his passion and pure, beautiful French cuisine; Marcel Ravin for his exotic influences; and Yannick Alléno for his creativity and ability to elevate dishes to the next level, especially with his remarkable sauces.

Which new sustainability initiatives are working well for you at the moment?

Local sourcing has minimised our carbon footprint and fostered meaningful relationships with local suppliers, elevating our gastronomy while supporting the community.

What would you like your next project to be?

I would love to expand the Pavyllon brand to even more countries.

What is your favourite dish in the world, and who cooks it?

My Spanish grandfather’s paella, cooked in a giant pan over charcoal. He used the finest ingredients—top-quality rice, pork, prawns, mussels, saffron, and vegetables from his garden. But the dish is more than its ingredients; it’s tied to memories, emotions, and the joy of sharing. It brings people together, making it unforgettable and even more delicious.