Born and raised in Catford, South East London, with roots deeply tied to Jamaica and Saint Lucia, Kyrah Henry brings a vibrant blend of cultures and culinary expertise to Soley Kouche. Her passion for food began at a young age, decorating biscuits and cooking dinners for her family, inspired by the flavors of her Jamaican grandmother’s kitchen and summers spent learning Lucian traditions with her father’s family.

Kyrah’s professional journey started at the Hilton Hotel at just 16, followed by an apprenticeship with the prestigious D&D London group. Over the years, she honed her craft at renowned establishments like the Michelin-starred Harwood Arms and The Pem in St. James Park Hotel, developing a refined approach to both flavor and technique.

Now as Chef De Cuisine at Soley Kouche, Kyrah fuses her Caribbean heritage with European fine dining to create dishes that are as exciting as they are delicious. Her goal is simple: to deliver a dining experience that’s vibrant, memorable, and true to the essence of Soley Kouche.