Enjoy a diverse celebration of great food

The celebrated and pioneering French chef is one of the world’s most decorated chefs. A true advocate for living well and eating well, he holds a host of Michelin stars, including three at The Dorchester and two at Le Meurice.

A long list of accolades, including ‘World’s Best Pastry Chef’, makes an impressive introduction to the undisputed master of his art. His passion shines through in his legendary pastries and desserts at Le Meurice, including his very own pastry boutique. 

Adam’s remarkable story began as a pot-washer aged just 13. Today, he’s the Michelin-starred chef of Woven by Adam Smith at Coworth Park, creating seasonally changing menus that showcase Britain’s finest produce – experience exceptional storytelling on a plate. 

Having spearheaded some of London’s most renowned restaurants, Elliott Grover has found his culinary home: CUT at 45 Park Lane. Elliott prides himself on offering a regularly changing menu that works with the seasons to offer the very best flavours.

Executive chef Amaury Bouhours is the rising star of Restaurant Le Meurice Alain Ducasse, taking diners on a journey through ‘Essential Cuisine’ – highlighting the authentic nature of every ingredient. Expect a French fine dining experience like no other.

Tom Booton’s culinary career began aged just 15. Having scaled the ranks at fine dining restaurants around the world, he now helms The Grill by Tom Booton, fuelled by youthful energy and a passion for locally-sourced ingredients.

You might recognise Christophe from the hit Netflix series Bake Squad, and he’s also been a finalist in the prestigious World Chocolate Masters competition. As executive pastry chef at Hotel Bel-Air, he’s now devoting himself to our pastries and sweet treats.

With more than 30 years cooking in prestigious kitchens around the world, chef Ashley James brings a wealth of experience to The Beverly Hill Hotel –  using his exceptional talents to oversee the hotel’s entire culinary operation.

Jonathan Fisher has worked in some of the world’s top kitchens – and now he’s executive pastry chef at The Beverly Hills Hotel. Taste our sweet treats to experience his flavour-balancing mastery, impeccable presentation and creative touch for yourself.