Chris Wheeler died from asphyxiation, with drugs a contributing factor
An inquest into the death of Chris Wheeler has heard that the former stoke park executive chef died from asphyxiation, with a combination of drugs a contributing factor.
Chris, 52, was executive chef at The Hurlingham Club in Fulham and was found dead in a graveyard in west London on February 27, 2026, two days after his wife reported him missing.
The hearing took place on Wednesday, September 30, at Inner West London Coroner's Court, where assistant coroner Jean Harkin recorded an open conclusion.
What the inquest heard
The court heard Chris had a history of mental health problems, but it was not clear whether he had intended to take his own life.
Jean told the inquest there was no note indicating any intention to self-harm, and that Chris had no history of self-harm. An open conclusion means the full circumstances of a death cannot be established.
Toxicology tests by Dr Limon Nahar, of Imperial College London, found methamphetamine, amphetamine and ketamine. The pathologist's report said the drugs were not at fatal levels but were considered contributory, and the court heard there was no evidence Chris had been addicted to any of them.
Police carried out a full forensic examination at the scene, The pathologist found no signs of injury or struggle and CCTV footage showed Chris had been alone when he entered the cemetery. His body was found by two workers in Brompton Cemetery on the morning of February 27 2026.
The family's tribute
Chris's wife, Simona, attended the inquest alongside his brother, Simon. A family statement, read out by the coroner, described him as a supremely talented cook, and a perfectionist, who knew from a young age he wanted to be a chef, and who never complained about the long hours the job demanded.
The statement said: "Above all, he loved his family and adored his daughters and he considered them to be the greatest achievement in life.
"He was a true gentleman, the best dad and partner they could wish for, and they feel incredibly blessed to have had him in their lives."
His daughters described their father as a "truly sunny soul" in their own statement to the court.
A career rooted in classical cooking
Originally from Swanage in Dorset, Chris began his career in France at Domaine de Bassibé in Ségos, before being recruited by Jean-Christophe Novelli while still a teenager.
He became the youngest sous chef in Jean-Christophe's brigade, working at Michelin-starred sites including Four Seasons Park Lane and Maison Novelli.
In 2003 he joined Stoke Park in Buckinghamshire as executive chef, leading the kitchen at its fine dining restaurant, Humphry's. Under his leadership the restaurant won three AA rosettes, and in 2016 he was named Hotel Chef of the Year (over 250 covers) at the Hotel Cateys.
His television career began with Hell's Kitchen in 2005, followed by Put Your Menu Where Your Mouth Is in 2013 and Saturday Kitchen and Sunday Brunch in 2014. In 2016 he represented the South West on BBC’s Great British Menu.
Two years later he published his first cookbook, The Ginger Chef Served Up, a nod to his industry nickname.
Tributes from across the industry
News of Chris's death, originally reported in March, prompted tributes from across hospitality.
Jean-Christophe, who first invited Chris to work for him when he was a 16-year-old college student, wrote on Instagram: "It is with the heaviest of hearts that I say goodbye to my dear friend, Chris Wheeler. His loss is a devastating blow to the industry and to humanity."
Stoke Park also paid tribute on Instagram, writing: "Chris wasn't just an extraordinary Chef, he was an extraordinary human being; highly respected by his peers and much loved by all who met him and by the Stoke Park team who had the privilege to work with him."
The Staff Canteen sends its thoughts to Chris's family, friends and colleagues.
If you work in hospitality and have been affected by any of the issues raised in this article, Hospitality Action's free, confidential helpline is open 24 hours a day on 0808 802 0282, with further support at hospitalityaction.org.uk. Samaritans can also be reached at any time on 116 123.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
Support Us
CONTRIBUTE
Chris Wheeler died from asphyxiation, with drugs a contributing factor
