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The team at The Optimist is peerless, having held positions in kitchens, bars and hospitality all over the world for many years. The team comes together at The Optimist to bring guests the ultimate dining experience. Expect great food, great drinks and exceptional service.

Antoni Roig

Head Chef

Head Chef Antoni Roig brings over 10 years of international culinary experience in world-renowned Michelin star restaurants to Pirata Group’s Asador-inspired restaurant After completing a degree in culinary arts in his hometown of Valencia, Antoni moved to London for a position in the kitchen at Heston Blumenthal’s three Michelin-starred Fat Duck, before moving on to El Sur, named Dubai’s Best Modern European Restaurant by What’s On Awards.

Most recently, Antoni’s role as inflight Chef at Etihad Airways honed his attention for detail and his ability to adapt to unpredictable situations, all while providing quality meals for travellers.

A hunger for a new adventure brought Antoni to Hong Kong to start his new chapter with Pirata Group. His passion for travel and food has led him to world-renowned restaurants across Europe, Asia, and the Middle-East. Born and bred in Valencia, Antoni charms guests in Spanish, Catalan, English and Portuguese while cooking up a storm in the kitchen. With a pan in one hand and a knife in the other, Antoni is always ready and eager to develop new innovative dishes.

Matthew Hosker

Executive Chef

Operations Chef Matthew Hosker’s exploratory nature was always certain to take him further afield than his routes in the kitchens of London. After his first taste of kitchen life at the age of 14, he embarked on a culinary journey that has taken him from London through Australia, the USA, Switzerland, Kenya, The British Virgin Islands and on to Hong Kong.

Now heading up the kitchen operations for Pirata Group. Matthew’s belief is that a chef’s time should be focused in the kitchen and proves time and again that simple organisation and efficiency leads to quality. His support to Pirata Groups chefs focuses on reducing the time spent on tasks that distract chefs from what they do best; creating exquisite food to serve to our guests.


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