About Us

We started Pasta Social to make and share beautiful handmade pasta.

Our aim is to open a restaurant, and we’re actively working on a concept, but until then, we’re hosting supper clubs, looking for residency or popup opportunities and catering for private events.

We started Pasta Social to make and share beautiful handmade pasta.

Our aim is to open a restaurant, and we’re actively working on a concept, but until then, we’re hosting supper clubs, looking for residency or popup opportunities and catering for private events.

Ioni Socaciu

Ioni moved from Romania to London in 2009, originally intending to stay for just a year. 10 years later he’s still here, having fallen in love with the city. Working his way up from waiter to general manager, Ioni has a deep understanding of restaurant operations across multiple brands and is currently managing a high-volume restaurant in central London. Passionate about great food and hospitality, outside of work, Ioni loves running, cycling and just being outside in nature

Phil King

Phil can go for days without sleep, which has proved useful in his career as an artisan baker, alongside being a ballet teacher and performer. This may all sound like a joke, but seriously, it’s true. After working for 10 years as a contemporary and ballet dancer, Phil took a short break from performing and landed a baking job in London’s newly opened Pophams Bakery in Islington (if you don’t know them, check out their bacon & maple croissant). After a year juggling night shifts with private baking commissions, teaching ballet classes and a walking a dog at home, Phil took the head chef job at Pophams new location in Hackney in summer 2019.

Olly King

With Microsoft Excel as his weapon of choice, Olly is Pasta Social’s project planner, financial controller and general organiser. Olly currently works in management consulting, specialising in large-scale IT delivery programmes. He started out in hospitality aged 15 and has worked front of house in pubs, restaurants and bars. Olly studied Business Administration at the University of Bath, graduating in 2011. Outside of Excel and pasta, Olly loves music, presenting a monthly radio show and enjoys skiing & scuba diving.

Our Food

We love Italian food, but because we’re not Italian we’re not tied to traditional recipes. Respectful of the classics, we try to strike a balance between Italian tradition and a modern British approach.

We believe in being truly artisan. We make everything in house by hand—fatta in casa—and we buy free range, organic produce, locally sourced where possible.

In addition to pasta, Phil is an expert baker, gaining his experience at Pophams Bakery in London and is highly skilled in viennoiserie and sourdough. Fresh sourdough will always be a staple on our menu.