RESTAURANTS & BARS
The boundary-pushers, the innovators, the creative spirits. Our chefs each bring something utterly unique to the kitchen, guaranteeing a dining experience like no other.
Essex-born Tom Booton’s career began when he was just 15 at Le Talbooth in Dedham. Quickly progressing through the ranks at fine dining restaurants around the world, he then returned to London to head up our team at The Grill at The Dorchester. Tom’s youthful energy and dedication to sourcing local ingredients makes for a very special dining experience indeed.
Multiple award-winning Michael Kwan brings an extra helping of creative flair to the pastry kitchen at The Dorchester. For his colourful creations, Michael chooses flavours that reflect the British spirit of the hotel, like his tea-infused ice cream and zesty lemon drizzle.
Having spearheaded some of London’s most renowned restaurants, chef Elliott Grover takes the helm as our executive chef. Elliott’s fresh take on the menu celebrates locally sourced ingredients and close relationships with our producers.
Niamh Larkin discovered a passion for cooking at a young age in Ireland, where she grew up enjoying her grandmother’s homemade soda bread. She’s now our pastry guru at CUT at 45 Park Lane and the chef responsible for our deliciously indulgent chocolate soufflés, served with chocolate sauce and whipped crème fraîche.
Adam Smith’s remarkable story begins with a pot-washing job aged just 13 and today sees him leading Restaurant Coworth Park, earning a Michelin star for the fourth year running. Adam’s passion is creating dishes of simple beauty, often prepared with ingredients grown on the estate.
Executive chef Amaury Bouhours is the rising star of our Alain Ducasse restaurant. Through his creations, guests are taken on a journey through ‘Essential Cuisine’, highlighting the authentic nature of every ingredient. Expect a French fine dining experience like no other.
A long list of accolades, including ‘World’s Best Pastry Chef’, makes an impressive introduction to our executive pastry chef. Cédric Grolet is a passionate, dedicated chef who takes pride in his every creation. Visit his pastry boutique and you’ll often see him adding the final touches to a Saint-Honoré or tarte aux fraises.
Now at the helm of both Le Relais Plaza and Jean Imbert au Plaza Athénée, award-winning chef Jean Imbert is very much the chef of the moment. He leads his teams with an infectious enthusiasm for the glory of French cuisine, while constantly seeking ways to push boundaries and offer something utterly unique for his diners.
After a twist of fate led Angelo Musa to a pastry internship, he soon fell in love with the world of patissiere. For Angelo, it’s about the magical combination of flavours and textures, perfectly epitomised by his signature dish, ‘100% vanilla’. He’s the winner of ‘Best Pastry Craftsman of France’ and ‘World Pastry Champion’, and we’re proud to call him our executive pastry chef.
Nicknamed the ‘Formula One of cooking’, Alessandro Buffolino shares his own personal interpretation of Italian cuisine. Like the city of Milan itself, he brings together classical and modern styles – and the results are spectacular.
Our pastry chef’s passion is clear to see at Hotel Principe di Savoia, where he creates desserts for Acanto Restaurant and Il Salotto. Beniamino loves expressing himself through nostalgic dishes like the hotel’s signature rum baba, a Neapolitan dessert inspired by his family and childhood.
A passionate innovator and creative spirit, Fabio Ciervo is our talented executive chef at Il Giardino and Michelin-starred La Terrazza. Having travelled around the world discovering different ingredients, flavours and techniques, he now shares his inspiring menus at Hotel Eden.
Ezio Redolfi is our pastry chef at Hotel Eden, whose famously fluffy tiramisu leaves diners coming back for more. Forever on the search for the perfect variety of vanilla, he’s a proud perfectionist who treats every dessert as a masterpiece.
Having spent over 20 years curating the menus at some of the finest restaurants in the world, chef Pedro Contreras joins the team as the new executive chef at The Beverly Hills Hotel. His passion for food began as a young child when every weekend his family would select a new recipe to cook together. It’s this innate love of cooking and dedication to creating innovative menus with South American flair that has led to him being one of the most sought-after culinary experts for world-class cuisine.
Tasked with overseeing the entire culinary operation at Hotel Bel-Air, Connor McVay is our newly appointed executive chef. He first joined in 2016 as sous chef, before rising through the ranks to become team leader. At Wolfgang Puck at Hotel Bel-Air, he works with the freshest ingredients for his creative Mediterranean-inspired dishes.
Executive pastry chef Tiffany Pascua loves the way a dessert can bring people together, so many of her creations are designed to be shared. For a walk down memory lane, try Tiffany’s twist on a rocky road with a Stone Canyon Road Ice Cream Bar, dipped in dark chocolate and salty almonds.