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Alex Dilling at Hotel Café Royal has promoted Ben Miller to the position of head chef.
The announcement follows the 2026 Michelin Guide Awards on 9 February, where the London-based restaurant retained its two-star status.
Miller, who joined the restaurant as sous chef more than two years ago, moves into the role after working directly under chef patron Alex Dilling.
Before joining the Hotel Café Royal team, Miller worked at the two-Michelin-starred The Clove Club in London.
A Canadian national, Miller’s career began in British Columbia at age 15. His previous experience includes roles as sous chef at West Restaurant in Vancouver and chef de cuisine at Tableau within the Loden Hotel. He received his formal training at SAIT Polytechnic.
Miller has also been active in culinary competitions, recently winning the 2024 S.Pellegrino Young Chef Academy UK National Final and reaching the national finals of the Roux Scholarship.
His competitive record also includes a second-place finish at the Hawksworth Young Chef Scholarship in Canada.
Alex Dilling said: “The appointment is part of a strategy to evolve the restaurant’s modern gastronomy offering while maintaining its current Michelin standing.”
Alex Dilling at Hotel Café Royal has promoted Ben Miller to the position of head chef.
The announcement follows the 2026 Michelin Guide Awards on 9 February, where the London-based restaurant retained its two-star status.
Miller, who joined the restaurant as sous chef more than two years ago, moves into the role after working directly under chef patron Alex Dilling.
Before joining the Hotel Café Royal team, Miller worked at the two-Michelin-starred The Clove Club in London.
A Canadian national, Miller’s career began in British Columbia at age 15. His previous experience includes roles as sous chef at West Restaurant in Vancouver and chef de cuisine at Tableau within the Loden Hotel. He received his formal training at SAIT Polytechnic.
Miller has also been active in culinary competitions, recently winning the 2024 S.Pellegrino Young Chef Academy UK National Final and reaching the national finals of the Roux Scholarship.
His competitive record also includes a second-place finish at the Hawksworth Young Chef Scholarship in Canada.
Alex Dilling said: “The appointment is part of a strategy to evolve the restaurant’s modern gastronomy offering while maintaining its current Michelin standing.”
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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
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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
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