Kian Puerta Terron’s journey with food began in his grandparents’ pub in Cornwall, where he spent summers in the kitchen - first washing pots, later preparing dishes - and discovered a love of cooking that has shaped his life. 

A formative meal at The White Spoon in Cheltenham cemented his decision to pursue a career in professional kitchens. Since then, Kian has trained in some of the UK’s most acclaimed Michelin-starred restaurants, including Paul Ainsworth at No. 6, Bulrush in Bristol, and Lumiere, alongside a stagiaire at Casamia. He is now Senior Sous Chef at The Painswick Hotel. In recognition of his talent, Kian has been shortlisted for the prestigious Roux Scholarship in both 2024 and 2025. 

His cooking style reflects a passion for foraging and preservation, shaped by modern Scandinavian and Japanese influences. Inspired by chefs such as Simon Rogan, as well as by his own explorations of restaurants and recipes from across the country, Kian creates thoughtful, flavour-driven dishes that celebrate seasonality and locality. 

For The Roasters Table, he has drawn these influences together in a five-course tasting menu designed to be both refined and relaxed, highlighting the best of seasonal produce in a communal setting.