Having grown up with an admiration for food, chef Alex Dilling is probably best known for achieving two Michelin stars at his first solo restaurant, Alex Dilling at Hotel Café Royal in London, within just six months of opening. However, behind this quick claim to fame lies a culinary journey which began under the legacy of chef Alain Ducasse at the now-closed Adour in New York. Born in London, chef Dilling spent his childhood between the UK and US.
When he returned to London, he was executive corporate chef for chef Hélène Darroze, overseeing two Michelin-starred kitchens in London and Paris. His eponymous restaurant at the Hotel Café Royal opened in September 2022 and quickly became one of the most sort after tables in the UK. Scottish blue lobster ballotine with vadouvan emulsion and sand carrots.
"My culinary philosophy is quite simple. I start by finding the best ingredients. I love to eat myself and try to preserve the best thing about them.
I like to be technical with food and make the food beautiful for diners. But ultimately, it's about sourcing an incredible ingredient, produced by someone who really cares about what they're doing, and keeping the food simple, seasoning it properly. That's what I love when I get my hands on the perfect asparagus or a great quality caviar or an amazing piece of fish.
I think when you understand that and spend the time to source great ingredients, you can do less and less to your food," explains the chef. Bringing a unique pers.