Executive chef Chris Hill announces departure from Belmond Cadogan

Chris Hill has announced his departure from the Belmond Cadogan hotel in London’s Chelsea, where he was executive chef for four years.

He was initially appointed to oversee operations at the Adam Handling Chelsea restaurant and bar, Cadogan’s by Adam Handling, as well as the hotel’s private and in-room dining.

Following the end of the hotel’s restaurant contract with Handling in late 2021, Hill led on the launch of continental-style café-restaurant LaLee in its place, which takes its name from former resident and socialite Lillie Langtry.

Hill introduced dishes such as lobster bisque and croque Madame or Monsieur, in addition to small plates such as burrata with pumpkin and pomegranate and lobster cocktail.

In an announcement on Instagram, the chef said: “And just like that my time at Belmond Cadogan hotel has come to an end. It has been a wonderful journey working with some amazing individuals, and for a fantastic hotel and company. Now on to the next chapter.” 

Hill has achieved the Master of the Culinary Arts Award and was a finalist representing the UK at the Bocuse d’Or in 2017.

He spent five years cooking at Whatley Manor in Malmesbury and progressed to sous chef, during which time the restaurant won two Michelin stars. Hill then joined the Ritz, where he worked for two years as premier sous chef.

The Belmond Cadogan dates back to 1887 and was believed to have been a haunt of Oscar Wilde.