How a former Fat Duck chef is redefining Michelin-starred The Tudor Pass

Former Fat Duck chef Stefano Di Giosia takes the helm at Michelin-starred The Tudor Pass, bringing a bold new chapter for Great Fosters’ iconic restaurant.

Earlier this month, Stefano was appointed executive head chef at The Tudor Pass.

The historic restaurant reopened its doors in Surrey on July 16. 

Read more: Michelin-starred restaurant reopens in Surrey

Stefano is widely regarded as one of the UK’s most promising culinary talents. His career includes formative years at Heston Blumenthal’s The Fat Duck, where he contributed to the development kitchen renowned for creating some of the most innovative dishes in modern gastronomy.

Becoming a Chef

Growing up in rural Italy, Stefano’s connection to food started early - shaped by family traditions and farm-to-table living.

He said: “I come from a very small village in Italy, and food was always at the centre of everything we did as a family. My earliest memories are of being surrounded by food - my aunt, for example, is an incredible family cook. But in Italy, when we say ‘family cook,’ we’re not talking about just a couple of plates of pasta; we’re talking about cooking for 30 or 40 people, almost like running a restaurant out of your own kitchen. We also had a small family farm, so food wasn’t just something we bought - it was something we grew, raised, and prepared ourselves. That shaped everything for me. By the time I was 13, I knew this was the path I wanted to follow."

His Time at The Fat Duck

His years at The Fat Duck under Heston taught him not just techniques, but the science and storytelling behind each dish.

Stefano added: “Working at The Fat Duck was like being in the best kitchen a chef could hope for - an incredible training ground that pushed me to my limits but also taught me discipline, precision, and curiosity. Some chefs go there and simply follow recipes, but I wanted to understand the ‘why’ behind everything - why a certain technique works, why we treat an ingredient in a certain way, why the science matters. I stayed almost five years, which is unusual there, and it gave me a deep respect for detail and storytelling in food.

"The biggest difference between The Fat Duck and The Tudor Pass is in service: The Fat Duck followed the traditional three-Michelin-star structure, where front of house delivers the experience. Here at The Tudor Pass, the chefs go to the table themselves. We cook the dishes, we present them, and we talk to guests directly. It’s far more personal and interactive - a style I think really resonates with diners today, because it’s less stiff, less formal, and ultimately more human.”

Redefining The Tudor Pass

He added: “The Tudor Pass already had an incredible legacy, but when I arrived, I wanted to take it in a new direction. The food now is completely different - less classic French, more modern British and European, but still influenced by international flavours.

"We’ve completely rethought our suppliers, focusing heavily on local farms and seasonal produce, and we’re also integrating wild ingredients foraged from Scotland and the grounds of Great Fosters itself. I love using things like wild herbs and flowers from the estate - they give the dishes a real sense of place.

"At the same time, I don’t want to be rigid about only using British ingredients; the UK doesn’t produce everything, and I believe creativity comes from openness. So you’ll see references to my Italian roots. For example, our opening snack is a broth, served in a way that feels both historic and modern. Another snack, which I hope becomes a signature, is our crown shell - shaped like a crown and served in a jewellery box, a tribute to Queen Elizabeth I, who lived - and was even arrested - here. It’s about balance: honouring history, but also allowing freedom to innovate.”

Seasonality and Creativity

For Stefano, cooking with the seasons isn’t a trend - it’s a creative challenge that drives constant innovation in the kitchen.

He said: “For me, cooking seasonally isn’t just about following a trend - it’s about pushing creativity. Ingredients like spring lamb or apricots have incredibly short seasons, so when they’re here, we celebrate them fully. Right now, we’re serving spring lamb with apricot and wild herbs, which creates this beautiful freshness on the plate.

"We also make use of hyper-seasonal elements from our local farm suppliers and foraging partners. When you’re constantly adapting to what’s at its best, you avoid falling into routine. It forces you and your team to stay curious, to experiment, and to keep the menu alive.”

“The Tudor Pass only has seven tables - a maximum of 18 guests - and that intimacy completely changes the atmosphere. I’ve seen guests at different tables start conversations with each other mid-meal, sharing recommendations and reactions.

"It feels almost like dining at a friend’s home rather than in a Michelin-starred restaurant. At lunchtime especially, with the light streaming through the windows of this historic space, it’s magical. That sense of connection is exactly what I want: guests not just eating food, but feeling part of something special, relaxed, and personal.”

Looking to the Future

Stefano has big plans for The Tudor Pass.

He added: “My dream for The Tudor Pass is to put it on the international map. We already have guests coming from America and Europe, often travelling to other Michelin-starred restaurants, and their feedback has been incredible. But I want to take it further - to be known not just as a great local restaurant, but as a destination in its own right, a place people travel to experience. That means continuing to evolve, keeping standards high, and always surprising our guests - while never losing that intimacy and personal connection that make us unique.”

written by abi kinsella