Alex Dilling – Chef Profile
How long have you been at the restaurant?
We opened my restaurant in September 2022.
Which was the first restaurant you worked in?
The first fine dining was Alain Ducasse in New York.
What was the last London restaurant you went to, apart from your own?
Akoko in Fitzrovia. It is West African cuisine and has a great new head chef, Ayo.
What or who has been the biggest influence on the way you cook and why?
My mentors in the industry, Thomas Keller and Alain Ducasse, for their passion and use of the finest ingredients in the world. They have also maintained impeccable international reputations.
What is your personal signature dish?
A lot of people say it is my ‘Hunters Chicken’ though I love using Caviar as a signature ingredient.
What’s the best part of your job?
Seeing a new dish after creating it and perfecting it. Also growing and developing our team. It is a pleasure to promote from within.
And the worst?
We work very long hours but I don’t resent that.
What would your last meal be?