Meet the team
Executive chef David McIntyre has been an integral member of the Wolfgang Puck Fine Dining Group since joining in 1998 and has worked at Puck’s most high-profile, Los Angeles restaurants including Spago, CUT and WP24.
McIntyre began his career at the Culinary Institute of America, where he took classes in cooking principles and flavour dynamics. He then moved on to his first role as an apprentice to renowned chef Joachim Splichal at his fine dining restaurant Patina. From there he moved to Spago in 1997 where he met Wolfgang Puck and began what has become a strong culinary relationship. In 2006, he moved to CUT, Beverly Wilshire to help launch the first CUT restaurant as chef consultant.
McIntyre opened his own successful restaurant, Crescent Heights Kitchen and Lounge in San Diego in 2007. He re-joined the Wolfgang Puck Fine Dining Group as executive chef at WP24 at The Ritz-Carlton, Los Angeles in 2010.
McIntyre was born and raised in Southern California, and he studied at the University of Washington earning a degree in Sociology. He relocated from the United States to South West London with his family in 2011 to launch CUT at 45 Park Lane which opened to critical acclaim.
Having managed some of London’s top restaurants, notably at OXO Tower, Hakkasan, China Tang at The Dorchester, Shoreditch House and Supperclub, Loyd Loudy is one of the most experienced restaurant directors in the capital.
Starting his career in his native France studying Hotel Management in Paris, Loudy has worked his way up the ranks from early roles as chef de rang at the four star Hotel ‘Le Mole’ in Cap d’Agde and the opening of the Noga Hilton in Cannes, to most recently overseeing the launch of Notting Hill’s Supperclub. Other previous lead managerial roles include D&D‘s Sartoria in Mayfair and Soho House. Loyd has been a native of London for 20 years with his two sons.