Meet The New Head Chef at The Grill at The Dorchester

And he’ll still be in his 20s in three years’ time…

In terms of precocious achievement, it’s up there with George Harrison: Tom Booton, the new Head Chef at The Grill at The Dorchester, is the same age – just 26 – that The Quiet Beatle was when they committed their final recording as a band to tape.

Booton, whose career began at age 15, was running the kitchen at The Westbury in Mayfair when The Dorchester’s General Manager, Robert Whitfield, dined there and deemed a Colchester crab dish to be the best meal he’d tasted in his life.

“I’m hoping to create a destination restaurant within the hotel with a fresh energy and buzz, seen both in the dining space and across the menus,” says the consistently articulate Booton of the challenge ahead. “We’ve got a strong core team of young talent behind The Grill including my Sous Chef Adam Nevin and together we can create a restaurant that is accessible to everyone, to be enjoyed by generations old and new.

Tom Booton’s Lobster Thermidor 

London’s culinary culture has changed dramatically in Booton’s 12 years as a chef, he says. “We’ve developed from very formal and theatrical dining experiences to a more wholesome focus on quality ingredients and sustainable sourcing. I’m ready for the challenge in taking the restaurant into a new era. I love that I am able to lead this legendary restaurant into its next chapter.”

Specific dishes in the planning include lobster thermidor as well as and native-breed ribeye with maitake mushroom ketchup, creamed spinach and bone marrow mash.

The Dorchester at Sunset 

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