Pierre Minotti leaves Alex Dilling to lead Orrery relaunch

Pierre Minotti has left his role at two-Michelin-starred Alex Dilling at Hotel Café Royal to take up the position of executive chef at Orrery, as the Marylebone restaurant prepares for a major relaunch.

The appointment was announced by The Evolv Collection, the hospitality group led by Martin Williams and founded by Sir Terence Conran in 1991. Orrery will temporarily close for a comprehensive refurbishment before reopening in Spring 2026 as Orrery by Pierre Minotti.

From two stars at Alex Dilling to a new chapter

Pierre departs Alex Dilling at Hotel Café Royal following a remarkable period in which the restaurant secured two Michelin stars just four months after opening in 2022. Serving as executive chef, he played a central role in delivering one of the most striking Michelin successes in recent UK culinary history.

Before that, Pierre worked under Alex Dilling at The Greenhouse, where he served as head chef between 2018 and 2020. His wider career includes experience in some of the world’s most decorated kitchens, including three-Michelin-starred Anne-Sophie Pic in Valence, Alain Ducasse at The Dorchester and two-Michelin-starred Hélène Darroze at The Connaught.

Classically trained in French haute cuisine, Pierre’s cooking is defined by technical precision, seasonality and a disciplined approach to flavour, grounded in his formal training at the Catering College Hyacinthe Friant in Poligny.

A new vision for Orrery

Speaking about his move, Pierre said: “I'm incredibly excited to join The Evolv Collection and bring my vision to life at Orrery. This is an opportunity to create something truly special, a fine dining restaurant with Michelin-star ambitions, but with a distinctly different atmosphere than traditional haute cuisine establishments. I want to create a place where people feel comfortable and relaxed while enjoying exceptional food prepared with the very best ingredients.”

His vision for the relaunch challenges the conventions of formal fine dining. Pierre explained that he plans to deliver “more rustic, modern food in a space that feels alive and contemporary, not formal and stuffy,” with true French dishes served in an atmosphere that is approachable rather than traditional.

Martin Williams, CEO of The Evolv Collection, said: “Pierre's appointment represents our commitment to excellence and our ambition to elevate every restaurant in our collection to new heights. His exceptional talent, innovative approach and mastery of French haute cuisine make him the perfect chef to lead Orrery's transformation and our pursuit of Michelin recognition.”

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Michelin ambitions in Marylebone

Orrery’s relaunch marks a significant moment for the long-standing Marylebone restaurant, which has built a reputation for refined French cooking. Under Pierre’s leadership, the rebranded Orrery by Pierre Minotti will aim to combine Michelin-level technique with a more relaxed, contemporary dining environment.

Over the coming weeks, Pierre will oversee menu development and play a key role in shaping the restaurant’s redesign ahead of its reopening in April 2026.

For a chef who has already achieved two Michelin stars in record time, the move represents both a departure from one of London’s most acclaimed kitchens and the start of an ambitious new era in his own name.