What can diners expect from 40 Dean Street? 

A truly authentic Italian experience where you’ll enjoy delicious food and fantastic service. 

Your menu changes seasonally. What inspires the dishes on the menu? 

As all chefs will tell you, it’s wonderful to work with ingredients that are in season and being able to showcase them when they’re at their best. 

By working closely with suppliers, myself and my team have access to the freshest ingredients as they arrive, allowing us to get creative when thinking of how to highlight their flavours in a way that’s both creative and true to our culinary style. Italy is a country full of inspiration, too, so we’re very lucky to be able to draw from that. 

How do you strike a balance between staying true to traditional Italian cuisine and introducing innovative dishes that reflect your culinary journey? 

I’m very honoured to be able to call 40 Dean Street a truly authentic Italian restaurant due to being lucky enough to have trained under Salvatore Ferrara [a chef nutritionist who has worked under Marco Pierre White and Aldo Zilli, and in restaurants including Quo Vadis]. His mentorship instilled in me a commitment to preserving the purity of traditional Italian flavours, which is why I never introduce ingredients that might detract from that authenticity. I take great pride in seeing so many customers return for that genuine experience. 

However, the foundation of my culinary journey lies with my grandmother, whose influence is reflected in the techniques I use. Fortunately, Mediterranean and Italian cooking methods share many similarities, allowing me to seamlessly blend tradition with personal touches.

Who is your role model and how have they influenced your work?

As mentioned above, Salvatore was the driving force behind my culinary journey. For two months, I worked with him seven days a week – a transformative experience which made me the chef I am today. This training equipped me with the tools to run a truly authentic Italian restaurant, where dishes I’ve crafted inspired by our time together are served daily – something I’m so proud of. His mentorship was invaluable. 

Gino was 40 Dean Street’s first general manager, and boasted over 40 years of industry experience. From him, I learned the paramount importance of exceptional customer service. I watched him greet every customer as if it were their first time, ensuring each person had a memorable experience. This is a value I’ve instilled in myself – you’ll often find me at my restaurants every day, personally welcoming each guest to add a special touch to their dining experience – all thanks to the lessons I learned from Gino.

Your restaurant sources ingredients from local Soho businesses, and you’re actively involved in the Soho Business Alliance. Why is it important to you to maintain such strong ties with the local community?

Having frequently visited Soho when I was younger, I knew I loved the area and belonged here. I also knew I wanted to create a business and live here, so I really wanted to embed myself in the local community. I saw the wonderful community through groups such as the Soho Business Alliance and the Soho Society. I also regularly visit the beautiful Saint Anne’s Church. My love for Soho is so strong that I’ll never open anywhere else.

40 Dean Street is celebrating its 15th anniversary. What are some of the most significant challenges you’ve faced and how have you overcome them?

Where do I even begin – over the past two decades of 40 Dean Street, we had a serious fire in 2016 which I never thought we’d reopen from. Then we had the pandemic which threw hospitality into complete disarray. However, the restaurant is still thriving and I completely attribute this to persistence, support from my wonderful family, and the dedication of my brilliant staff. 

The community in Soho is also like no other – the Soho Estate is a huge part of why we’re still able to be here.

With the success of 40 Dean Street, you’ve opened a new location, 64 Old Compton Street. How does this new venture complement the original? 

I had to open 64 Old Compton Street due to the sheer demand I saw for 40 Dean Street. I hated having to turn people away, especially loyal customers, due to being fully booked – so I thought by opening another venue just around the corner, I would have somewhere to send them to. 

I consider 40 Dean Street a place for all occasions, but 64 Old Compton Street is more of a relaxed and informal setting. It has a smaller menu focusing on pastas and pizzas, rather than grilled dishes, but it still offers the same exceptional service and unforgettable dining experience. 

When people look back at your career, what do you hope they’ll remember most about you and 40 Dean Street/64 Old Compton Street? 

If they joined us at either 40 or 64 – what a fantastic time they had! You’ll find me at my restaurants every day of the week because I simply want to give everyone that personal touch that makes a dining experience so invaluable and memorable. I’d love to be known for that customer service touch.

What ingredient could you not live without and why?

There are two ingredients I simply can’t live without: garlic and basil. Garlic serves as the base of many Italian dishes and is celebrated for its versatility and ability to elevate even the simplest ingredients with its flavourful kick. Basil is the heart of Italian cuisine. Its fresh, slightly sweet flavour perfectly balances the rich, savoury elements of many Italian dishes and even desserts.

What’s next for Nima Safaei?

Continuing to make sure that all that come to both 40 Dean Street and 64 Old Compton Street have a simply wonderful time – but I can tease that there is some very exciting news to come in the new year… 2025 is set to be a fantastic one.

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