Hotel Cateys 2025: Hotel Chef of the Year (more than 250 covers) – Paul Bates, Hilton London Metropole

Paul Bates heads up a team of 54 chefs split across five different kitchens at the largest Hilton outside of the US. The Hilton London Metropole has 1,100 bedrooms, over 35 meeting rooms, an executive lounge, and late-night room service along with banqueting facilities capable of accommodating up to 2000 covers and 16 private dining rooms.

As executive chef Bates is responsible for all of this activity, which accounted for 444 events in 2024, serving a total of 335,442 covers from breakfast breakouts to huge gala dinners. He manages this high volume with an absolute commitment to quality and a passion that inspires his brigade.

Even under such pressure, Bates has an admirable commitment to waste management and local sourcing that has contributed significantly to the hotel’s sustainability efforts. He takes a meticulous and proactive approach to revenue management, monitoring budgets and supplier costs daily to ensure optimal cost control. One example is the reduction in breakfast pastry costs by 25% by halving the pastry selection and replacing the remainder with doughnuts. And pastry still unsold is repurposed for the hotel’s signature bread and butter pudding.

His hands on approach has also helped inspire his teams at all levels. He has supported three chefs to pass their apprenticeships and transition into full time team members at Hilton London Metropole this year, while he also takes personal responsibility to run training sessions for commis chefs and apprentices. This has contributed to the kitchen achieving a job satisfaction and engagement score of 89%, up 11% since 2023.

When developing his team, Bates is pragmatic about his own close team and looks at opportunities across the Hilton group if he doesn’t have one readily available. For example, one of his team members started at Hilton London Metropole as a junior sous chef, before being promoted to senior sous chef, and to continue their progression Bates encouraged them to take an executive head chef role at another Hilton property in London.

In terms of culinary creativity, Bates has to be flexible to fit the needs of such a varied number of clients. He creates event menus to fit themes and using all of his expertise in Indian, Middle Eastern and other cultural cuisines to create dishes that suit the hotel’s diverse clientele.

Bates has contributed significantly to the local community too. He supports the HR team to recruit team members from partners such as Only a Pavement Away, Springboard and the Downs Syndrome Association. He also champions the Felix Project, having organised meal packing sessions that have supplied 74,000 meals so far.  He also visits local schools to perform demonstrations and promote our industry to young people looking for apprenticeships.In the past 12 months, Bates has been awarded leader of the year for 2024 at Hilton London Metropole and been recognised as Banqueting and Event Chef of the Year at the Craft Guild of Chefs Awards in 2024. He can now add a new trophy to the cabinet.

What the judges said

"Paul’s longstanding commitment to his property and team is testament to his outstanding professionalism and dedication. He has innovated while also developing his team to deliver with consistency."

Chris King, The Langham

"Paul has demonstrated consistent evolution of property offering within an incredibly busy operation.Sarah Frankland, Pennyhill Park

Incredibly impressive numbers from a chef that has shown real longevity at the property."

Adam Smith, Coworth Park

The shortlist

• Adam Bateman, Pan Pacific London
• Paul Bates, Hilton London Metropole
• Richard Bias, Estelle Manor, Witney, Oxfordshire
• Roger Olsson, Raffles London at the OWO

The judges

• Hrishikesh Desai, Farlam Hall 
• Sarah Frankland, Pennyhill Park
• Lewis Hamblet, South Lodge
• Chris King, Langham Hotel Group
• Adam Smith, Coworth Park
• Dominic Teague, One Aldwych