Claridge's Announces new culinary team headed by Dmitri Magi

Claridge’s announces a new culinary team headed by Dmitri Magi as he becomes first Culinary Director at the Mayfair hotel

The Mayfair Hotel, Claridge's, part of the Maybourne Hotel Group, has announced the creation of a new culinary team to run their kitchen and build on the hotel's reputation.

Dmitri Magi has been appointed to the newly created role of culinary director at Claridge's and will work alongside Richard Galli, as executive chef, and Thibault Hauchard, as executive pastry chef.

This announcement coincides with the hotel nearing the end of a multi-million-pound restoration project, the biggest renovation in its two-century history.

As culinary director, Dmitri's role will encompass all food and beverage operations throughout the property including Private Events and The Foyer & Reading Room restaurant, to L’Epicerie chef table dining in the kitchen, room service and Claridge’s bars menus.

Along with that, he will also help spearhead the future culinary development of the business, such as with the creation of new restaurants which will begin with the relaunch of Claridge’s restaurant and the ArtSpace Café later this year.

Supporting him will be Richard who joins after moving from The Goring hotel - where he earned a Michelin star - and Thibault who has previously headed up the patisserie teams of both The Dorchester and Le Meurice.

Regarding the new appointments, General Manager of Claridge’s, Paul Jackson said: "In order to maintain Claridge’s position as one of the leading hotels in the world, it is essential to constantly evolve and embrace change, whilst of course maintaining many of the traditional elements that make it so special and much loved.

"We believe Dmitri, Richard and Thibault will bring the perfect balance of innovation and creativity whilst being respectful of our distinguished heritage and long-standing guests' favourites."

Dmitri originally comes from Estonia and is considered one of the most experienced and distinguished chefs within the global hospitality industry as he has worked alongside René Redzepi at Noma, Michael Antony at Gramercy Tavern and Daniel Humm at Eleven Madison Park. As well as being an integral member of chef Humm's kitchen team between 2011 to 2019, during which time he helped the restaurant secure 5 stars from the New York Times and maintain its 3-Michelin star status.

In 2019, he moved to London and opened Davies and Brook at Claridge's, as executive chef. The restaurant would achieve one Michelin start shortly after opening.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.