Jocelyn Herland

Born in Auvergne, France, Jocelyn Herland, has worked with Alain Ducasse in Paris for several years. From 1997 – 2000, he was chef de partie at Restaurant Alain Ducasse at 59 Avenue Poincarré (three Michelin stars). He then moved as chef de partie to the Restaurant Opéra (one Michelin star) at the Hotel Inter-Continental in Paris, and as sous chef to the Royal Monceau Hotel. In December 2003, when Alain Ducasse introduced new head chef Christophe Moret to Alain Ducasse at the Plaza Athénée in Paris, Jocelyn joined him as sous chef, progressing to his most recent post as chef Adjoint (deputy).

Jocelyn interprets Alain Ducasse’s cuisine in London in a contemporary and refined way. In keeping with Alain Ducasse’s philosophy, the ingredients are the key elements. Jocelyn Herland only uses the freshest and most seasonal products, strictly sourced for their quality and provenance.

Henry Brosi

Appointed executive chef to run The Dorchester’s kitchens in December 1999, Henry Brosi was awarded the prestigious Hotel Chef of the Year at Caterer and Hotelkeeper’s annual awards ceremony just eight years later in 2007.

Brosi oversees a brigade of over 100 chefs and is in charge of the hotel’s six kitchens, including The Grill, The Promenade, The Bar at The Dorchester, the Banqueting kitchens, in-room dining and the new Spatisserie at The Dorchester Spa. He also personally creates bespoke menus for guests in The Krug Room, London’s original chef’s table first opened in the 1940’s by Jean Baptiste Virlogeux.

Uday Shankar

Heading The Dorchester’s team of chefs specialising in Asian cuisine is senior sous chef Uday Shankar. Originally trained by his father, Uday moved from region to region learning to master the complexity of Indian cuisine, before starting formal training at the prestigious Oberoi Centre of Learning and Development where he was taught by world class chefs such as Rajiv Gulshan. Uday’s culinary journey has taken him across 8 different Oberoi properties in New Delhi, Calcutta, Mumbai, Jaipur and Shimla and he was part of the opening team at The Trident and Rajvilas in Jaipur before joining The Dorchester in 2006.