Robert Aikens appointed executive head chef at new London hotel
Chef Robert Aikens has been appointed executive head chef at The St Regis London, joining the luxury Mayfair hotel ahead of its launch later this year.
The appointment for the as-yet-unnamed restaurant, with a mid-2026 official opening date yet to be confirmed.
Confirming the news, St Regis London said: “We are delighted to announce the appointment of Robert Aikens as executive head chef.
“With a distinguished international career spanning London, New York, and beyond, Robert brings world-class culinary leadership shaped by experience at Le Gavroche, the Rainbow Room, Pastis, and Relais & Châteaux properties, as well as working as a private chef and executive culinary director for globally renowned restaurant groups.
“Under the leadership of Marco Novella, general manager, Robert will play a key role in bringing to life a flagship St Regis destination that blends London’s cultural richness with the brand’s signature elegance, craftsmanship, and impeccable service.
“We welcome Robert’s return to London for the soon to be announced restaurant at the St Regis London.”
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A career shaped by classical kitchens
Robert’s career spans more than three decades across luxury hospitality, corporate dining, high-profile New York operations and consultancy work, underpinned by classical French training and large-scale kitchen leadership.
He began in London with the Roux brothers, working across several of their operations before finishing at Le Gavroche in the early 1990s, progressing from commis to chef de partie.
He then moved to the USA, holding senior kitchen roles including sous chef at The Point Resort in Lake Placid and executive head chef at Lake Placid Lodge, where he led the opening and culinary operation of a resort with a restaurant, bars and events.
Robert then spent a significant period with Citi, as a private personal chef and then executive culinary director and private client chef in New York.
He then spent time at The Dandelion in Philadelphia and Rainbow Room in New York.
More recently, Robert has taken on freelance consultant chef and partner work across various operations, eventually relocating to London to team up with Thomas Franks.
The St Regis London
The St Regis London in Mayfair is part of Marriott International’s luxury portfolio and sits among a dense concentration of high-end hotels, restaurants and private members’ clubs.
Founded in New York in 1904, the St Regis brand is known globally for its heritage-led approach to hospitality, refined service standards and long association with luxury travel. Food and beverage is a key part of that identity across the group’s international portfolio.
It was previously announced Marco Novella had been hired as general manager.
Commenting on Robert’s appointment, Marco said: “We are absolutely delighted to have you on board.
“The St Regis London culinary offering will be outstanding under your leadership.
“The future is bright, and we look forward to sharing more exciting announcements very soon.”
A family name in British hospitality
Robert is the twin brother of Tom Aikens, the Michelin-starred chef known for his work at Pied à Terre and later at his eponymous restaurant, Tom Aikens, in Chelsea. He now holds a Michelin star at Muse.
While the brothers have followed distinct career paths, both have been shaped by classical training and a commitment to technical excellence.
Tom Aikens remains one of the most prominent figures in British fine dining, but Robert’s career has developed more quietly within professional kitchens and hotel environments, away from the spotlight of chef-patron ownership.
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