Andrew Turner due to leave Hotel Café Royal

Andrew Turner, executive head chef of Hotel Café Royal, has announced he is leaving in order to pursue other projects.

Andrew joined Hotel Café Royal four years ago, as a pre-opening management team, and during his time there has developed a series of fresh concepts and innovative menus, alongside being involved in partnerships such as The Domino Effect, which offers exclusive dinners with international guest appearances working within the Hotel to create new and exciting menus.

During his time at Hotel Café Royal, Andrew has also launched a series of projects, such as the elegant all-day dining experience, Ten Room Restaurant, and fine dining restaurant, The Domino Room. Andrew has also strived to bring Hotel Café Royal into the modern age, by meeting with Apple to create iPad technology which gives chefs instant access to every menu, recipe and dish image, ultimately ensuring a more efficient running of the kitchen.

Beginning his career at the age of 18, Andrew embarked on a journey through France, starting as a commis chef at Chel Moss in Lyon, alongside taking a course at Lyon Catering College. On returning to the UK, Andrew found himself cooking at the Britannia Intercontinental hotel, developing from a commis to a sous chef.

For several years, Andrew worked with top chef Albert Roux at the five star hotel Hanbury Manor, and also in Amsterdam where he served as executive chef consultant at The Grand Hotel, before returning to the UK to work in several different five star restaurants such as The Berkley, The Raffles, The Bentley Kempinski and The Langham.

Over his 30 year culinary career, Andrew has won several awards including ‘Time Out restaurant of the Year’ at 1827 at Browns Hotel, ‘Voyager restaurant of the year’ and 4 Rosette AA rating.

By Katie Pathiaki

We wish him all the luck in his next venture.