When you interview people for a living, cynicism comes easy. Some phone it in. Others perform authenticity so hard it hurts. But Jordan Billham, better known as The Notty Chef, is the real deal: raw, unfiltered, and unapologetically himself.
If Gordon Ramsay and a vegan late-night takeaway had a social media love child, it would be Billham. With his high-energy cooking videos, indulgent recipes, and a no-BS attitude, he’s taken over TikTok and Instagram, proving that good food doesn’t have to be pretentious — it just has to be delicious.
Based in London, Billham has built a following of nearly a million by blending serious culinary chops with a rebellious, everyman charm. His dishes — homemade miso, kimchi pizza, viral burgers — challenge the notion of what vegan food can be. But what sets him apart isn’t just his food; it’s his ability to make cooking feel accessible, fun, and a little subversive. “I’m not trying to be polished,” he says. “I want people to feel like I’m their mate, hooking them up with something tasty.”
From the Kitchen to the Screen
Billham’s journey began at Westminster Kingsway College, the same culinary school that produced Jamie Oliver. He honed his knife skills there and discovered that his mind worked differently from the average chef’s. “I’ve always been more about creativity than following rules,” he says.
His talent caught the eye of Chef Armand Sablon at London’s five-star Hotel Café Royal, where he trained with an uncompromising eye for detail. Later, he earned the prestigious Roux Scholarship, a career-defining award founded by culinary legends Albert and Michel Roux, and worked alongside Michelin Bib Award-winning chef Cyrus Todiwala.
But Billham wasn’t content to stay behind the line. “I didn’t just want to be a working chef,” he says. “I saw myself as an artist, always creating, always pushing boundaries.” Social media became his canvas. Through his series “F*ck, That’s Vegan,” he showcases plant-based dishes that are as visually stunning as they are flavorful, challenging stereotypes about vegan food. “I want to show people what’s possible,” he says. “Veganism doesn’t have to be boring or restrictive. It can be bold, indulgent, and exciting.”
The Dyslexic Chef Who Found His Voice
Billham’s rise hasn’t been without challenges. As a dyslexic, he struggled with the written word, which made traditional recipe-sharing difficult. “I’m super dyslexic,” he admits. “That’s why I never put recipes on my page. I see myself more as an entertainer than a recipe chef.” Instead of letting it hold him back, he turned it into a strength. With the help of his team, he’s built a platform where his recipes are accessible to everyone, proving that creativity often thrives in the face of adversity.
His dyslexia also shaped his approach to cooking. “In the kitchen, I don’t think in words — I think in flavors, textures, and colors,” he says. “It’s like painting or making music. It’s all about expression.” Music plays a huge role in his life. He’s collaborated with artists like Teddy Swims, D Double E, and Big Zuu, blending his love of food and music into a unique creative identity.
“Music’s a big part of who I am,” he says. “It’s an art, just like cooking. I paint, I make music, I cook. I just like creating.”
The Push and Pull of Upbringing
Billham’s drive stems in part from his upbringing. His mother’s unwavering belief in him became something to run toward, while his father’s old-school skepticism became something to run from. “My mom always told me I could be the best,” he recalls. “But my dad? He’d say, ‘Maybe it’s time to get a proper job, mate.’ That push and pull shaped me. I’ve always had something to prove.”
That determination has served him well in the relentless world of social media. “Being online is a 24/7 job,” he says. “If you’re not prepared to work constantly, it can be intimidating. But I love it. I’m always thinking, always creating.”
To manage the demands, he’s surrounded by a talented team, including Mason Hughes and Leonard Sekyonda of MYCOMEUP MEDIA, who help him strategically grow his brand. “Our mission is to empower creators like Jordan to stay at the forefront of this evolving landscape,” says Sekyonda.
The Tools of the Trade
One of the keys to Billham’s success is his use of technology, particularly Manychat, an automation tool that helps him engage with his massive audience. “Manychat feels like my own island of people,” he says. “It’s separate from Instagram Stories or Reels, and it lets me connect with real people in a meaningful way.”
The team learned the hard way how valuable automation can be. During a promotion, a failed setup forced them to respond to thousands of DMs manually. “It took hours, if not days,” Hughes recalls. “Manychat saves us so much time.”
What’s Next for The Notty Chef?
Billham’s ambitions extend far beyond social media. He’s working on a cookbook, “F*ck, That’s Vegan,” which will bring his bold, plant-based recipes to a wider audience. He’s also developing The Unscripted Food Show, a platform to collaborate with artists and chefs in longer-form content. “I want to keep pushing boundaries,” he says.
Reflecting on his journey, Billham is grateful but far from complacent. “I’m just blessed, man.”
