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Brown’s Hotel in Mayfair has announced the promotion of senior sour chef Tommaso Bizzocchi to the role of head chef of its flagship restaurant, Charlie’s.
Bizzocchi, who joined the hotel in 2023, will lead kitchen operations and menu development in collaboration with executive chef Andrew Sawyer and chef director Adam Byatt.
He succeeds in the role after managing a brigade of more than 50 chefs across the hotel’s culinary offering, including breakfast, afternoon tea, in-room dining and à la carte service at Charlie’s.
Originally from Pesaro, Italy, Bizzocchi has worked in several high-profile London restaurants, including the River Restaurant by Gordon Ramsay at the Savoy, Chiltern Firehouse and Cinder. His approach is rooted in seasonality and sustainability, with a focus on refined Italian dishes and bold flavours.
Sawyer said: “We are thrilled to recognise Tommaso’s commitment and creative vision. His instinct for flavour, deep respect for ingredients, and hands-on mentorship make him an invaluable asset as we continue to evolve Brown’s culinary identity.”
The hotel described the appointment as part of its ongoing commitment to ingredient-led, seasonal cooking and the development of in-house talent.
Brown’s Hotel in Mayfair has announced the promotion of senior sour chef Tommaso Bizzocchi to the role of head chef of its flagship restaurant, Charlie’s.
Bizzocchi, who joined the hotel in 2023, will lead kitchen operations and menu development in collaboration with executive chef Andrew Sawyer and chef director Adam Byatt.
He succeeds in the role after managing a brigade of more than 50 chefs across the hotel’s culinary offering, including breakfast, afternoon tea, in-room dining and à la carte service at Charlie’s.
Originally from Pesaro, Italy, Bizzocchi has worked in several high-profile London restaurants, including the River Restaurant by Gordon Ramsay at the Savoy, Chiltern Firehouse and Cinder. His approach is rooted in seasonality and sustainability, with a focus on refined Italian dishes and bold flavours.
Sawyer said: “We are thrilled to recognise Tommaso’s commitment and creative vision. His instinct for flavour, deep respect for ingredients, and hands-on mentorship make him an invaluable asset as we continue to evolve Brown’s culinary identity.”
The hotel described the appointment as part of its ongoing commitment to ingredient-led, seasonal cooking and the development of in-house talent.
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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