Chris & Mia
Head Chef & Restaurant Manager
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Mia Fleur Virdee

Growing up in the village of Cheddar in Somerset, her love of food was inspired by time spent in the kitchen with her grandmothers, her thirst for knowledge of other cultures, their cuisines and how food brought people together. Mia's  journey in hospitality began as a chef but it was her natural warmth and passion for people that saw her transition to front of house, bringing together a deep understanding of the creative energy of the kitchen and the importance of exceptional service on the floor.

Food has taken her all over the world, inspiring a journey through diverse kitchens and cultures, after returning to Bristol she went on to manage Sonny Stores for 2 years before joining forces with Mark, Karen and the team to open RAGU earlier this year. With the continued support of Tallulah and the team Mia is looking forward to further developing her knowledge in wine and career in restaurant management.

Outside of RAGU, you'll find Mia dining at Bristol's best food spots, spending time with family & friends or off on another foodie adventure. Whether she's managing a busy service or discovering a new favourite dish, Mia's love of good food and good people is always at the heart of what she does.  

Mia's 3 reasons for success in the hospitality industry are; A genuine care for others, a willingness to always learn & grow, and the ability to stay calm & positive under pressure

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Chris Evans

I grew up on The Gower in Swansea, a place I feel really proud to call my home. Being surrounded by amazing landscapes and some of the best beaches in the world. I’ve worked in the hospitality industry for over 15 years. Started work at the age of 15, in Swansea, working as a KP. I then moved on to FOH and then bar work in my local pub. Then went on to get a degree in psychology at the University of Swansea before returning back to the industry full time. I always wanted to own my of cafe so started my career working in cafes and brunch spots. I moved to Bristol in 2018 where I found a passion for Spanish food and culture. I then spent the next 5 years working in Spanish restaurants and spending a lot of time in Spain, before being a part of the opening team of Condesa, a fire led cooking Mexican restaurant in Bristol. 

Having worked previously with Mark in Gambas, I joined the Ragu team for the opening in April 2025. I started my role at Ragu as senior sous chef and was then promoted to Head Chef in August 2025. I super happy to be a part of such an incredible team.

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The people/team. This industry would be nothing without the hard working people that make a great restaurant. This industry has led me to meet people from all over the world, from Spanish, Italian, Indian, South African, Mexican, Sri Lankan and many more. Working, learning and connecting with these people about their food and culture is something I don’t think you can find in many other industries. Not only the team you work with but the also the suppliers, to meet so many passionate people honing their craft to ultimately provide the restaurant guests with incredible produce is truly inspiring. 

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For anyone who knows me know I love a holiday, spending time travelling with my partner, whether it be in the UK or abroad. We’re always looking for the next trip. Usually these will be food led, either returning to the same restaurants or trying to find somewhere new, food will always be at the forefront. 

I have a big passion for sport, I love watching football matches and going to games and spending time watching tennis and golf. I also spend a lot of time running, having completed 3 official half marathons. I would love to complete a full marathon (if I could find the time). I think working in such a high paced and psychical environment it’s very important to keep my fitness up for both my mental and psychical health. 

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Turn up on time, listen, be disciplined and work hard but most of all enjoy it - its the best industry in the world.