Meet David Carter: U.K.’s 2025 Restaurateur of the Year

Toronto Metropolitan University (TMU) alumnus David Carter has firmly established himself as one of London’s leading restaurateurs. His restaurant, OMA, located in London’s Borough Market, is the city’s first Greek restaurant to receive a Michelin star. Carter was also named Restaurateur of the Year (external link, opens in new window)  at the 2025 National Restaurant Awards, an annual ranking of the U.K.’s top 100 restaurants. His portfolio also includes SMOKESTAK, Manteca and AGORA, each celebrated for creativity, bold flavours and memorable dining experiences.

Earlier this year, OMA became London’s first Greek restaurant to win a Michelin star.

Carter’s childhood in Barbados inspired a lifelong love of food that has guided his culinary journey to London.

“Outdoor living and open fire cooking has had a huge influence on our style of cooking,” he said. “I was born with a hell of an appetite and my mum is a hell of a cook, so you don’t need to be too clever to connect the dots!”

After graduating from the Hospitality and Tourism Management program at TMU in 2007, Carter honed his kitchen skills at luxury hotels in Los Angeles and London, including Claridge’s, the Savoy Grill and the award-winning Japanese robatayaki restaurant Roka, where his passion for live-fire cooking deepened.

His restaurants reflect his distinctive approach to cuisine. SMOKESTAK (external link, opens in new window)  showcases barbecue and open-fire cooking inspired by southern American traditions. Manteca (external link, opens in new window)  emphasises handmade pasta, in-house butchery and charcuterie. OMA (external link, opens in new window)  brings the flavours of the Greek Isles to London with a Michelin-starred menu, while AGORA (external link, opens in new window) , located below OMA, captures the energy of Athens’ street markets. Carter’s culinary philosophy emphasises accessibility, approachability and what he calls “disguised simplicity.”

Photos 1 & 2: Manteca, by Anton Rodriguez; Photo 3: SMOKESTAK, by Carol Sachs; Photo 4: SMOKESTAK, by Lateef Okonnu; Photo 5: AGORA, by Christopher Horwood; Photo 6: AGORA, by Gilles Draps

“A lot goes on behind the scenes, but our job is to make this feel effortless, relaxed and ultimately enjoyable,” he said. His guiding principle when developing new concepts: “Creating restaurants that we would want to dine in. That’s as much about vibe as it is about cooking and product.”

Looking ahead, Carter says he’s focused on curating new concepts rather than replicating existing ones. His advice to alumni entering hospitality is clear: “Stay humble. Stay hungry.”