Claridge's Announces new culinary team headed by Dmitri Magi

The  Staff Canteen

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. 

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The  Staff Canteen

The Staff Canteen

Editor 3rd August 2022

Claridge's Announces new culinary team headed by Dmitri Magi