Brown’s Hotel, a Rocco Forte Hotel in the heart of Mayfair, is delighted to announce the appointment of four new team members working across the kitchen in the iconic Albemarle Street hotel. Overseen by Michelin-starred chef Adam Byatt, Chef Director of Brown’s Hotel, and positioned across the hotel’s Main Kitchen and Charlie’s, the new team brings an exciting next chapter to the hotel’s culinary offering.
Adam Byatt, Chef Director at Brown’s Hotel says “I couldn’t be happier or prouder of our new senior team at Browns Hotel. We have a collective understanding and they each bring incredible experience. Together we have high ambition to deliver a truly outstanding culinary experience here in the centre of Mayfair. I love being part of the Brown’s team, but I am only as good as the people surrounding me. With Andrew at the helm supported by Fernando, Mike delivering on our goals for Charlie’s and Mathieu’s patisserie craftsmanship - I feel incredibly excited about our future together.”
Andrew Sawyer has been appointed Executive Chef at Brown’s, where he will work closely with Adam Byatt on menus, using his acute eye for detail to elevate the Banqueting and Afternoon Tea offerings. Andrew will also be responsible for team and resource management, ensuring and enhancing Brown’s position as a leading London culinary hotel. Prior to his appointment at Brown’s, Andrew held the role of Executive Chef at The River Restaurant, the Gordon Ramsay restaurant at The Savoy. Preceding this, Andrew successfully opened Siren at The Goring and was Head Chef at The Capital Hotel, overseen by Michelin-starred chef, Nathan Outlaw. Andrew was originally drawn to the industry through friends, inspired by the opportunity for creativity, which can be seen throughout his dishes and management style.
Joining the kitchen alongside Andrew, Fernando Montejo Moraga takes on the role of Head Chef in the Main Kitchen. Fernando most recently held the position of Head Chef at Michelin-starred Barrafina in Soho, following his time as Head Chef at Sabor, which also holds one Michelin-star. Fernando will work in conjunction with Andrew, supporting menu development, ingredient selection and cooking his creations. Fernando began his cooking career 10 years ago, changing industries to follow his passion and love of cooking that had previously been a lifelong pastime.
Mike Shaw, Head Chef of Charlie’s, has joined the new Kitchen Leadership team. Throughout Mike’s 21 year career, he has spent time working alongside Adam Byatt in both of his Clapham restaurants, Michelin-starred Trinity and neighbourhood favourite Bistro Union. Growing up cooking in his parents’ cafe in the Scottish borders, Mike’s experience has seen him working in other British restaurants honing and demonstrating his craft and ability in championing modern British cuisine. As Head Chef of Charlie’s and part of the Kitchen Leadership team Mike will be responsible for the day to day management of the kitchen, working alongside Adam and Andrew to maintain the excellent standards the neighbourhood-favourite is known for.
Mathieu Dias has been appointed as Head Pastry Chef, a role of utmost importance within the hotel. Mathieu will be responsible for the hotel’s award-winning Afternoon Tea, the desserts in Charlie’s and across the hotel. Starting his pastry career in France, Mathieu’s experience has seen him head pastry sections in one-Michelin starred restaurant City Social, in addition to other London favourites. Mathieu’s passion for baking began when he was young, inspired by a trip to a bakery school. Throughout his studies, he learned the complexities of the art of baking and the incredible career one could forge from it.
