Dorchester Collection's Chefs and Dishes images in collage style

RESTAURANTS & BARS

Our Chefs

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.

Meet the masters behind the menus.

The Dorchester

The portrait of Tom Boonton in the kitchen

Tom Booton

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.

Michael Kwan

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.

45 Park Lane

Elliott Grover

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

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.

Coworth Park

Adam Smith

Adam Smith’s remarkable story began with a pot-washing job aged just 13. Today, he’s at the helm of Woven by Adam Smith at Coworth Park, creating seasonally changing menus that showcase Britain’s finest produce – from fresh seafood to locally-foraged mushrooms.

Le Meurice

Amaury Bouhours

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.

Cédric Grolet

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.

Hôtel Plaza Athénée

Jean Imbert

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.

Angelo Musa

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.

Hotel Principe di Savoia

Alessandro Buffolino

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.

Beniamino Passannante

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.

Hotel Eden

Ezio Redolfi

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.

Hotel Bel-Air

Connor McVay

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 The Restaurant at Hotel Bel-Air, he works with the freshest ingredients for his creative Mediterranean-inspired dishes.

Christophe Rull

You might recognise Christophe from the hit Netflix series Bake Squad, and he’s also been a top-five 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 – including his signature dessert, a revisited vanilla crème brûlée.