Hotel Café Royal strengthens top team with two key hires

Hotel Café Royal snapped up Alex Cooper and Jude Rozario as hotel manager and executive chef respectively – two hires which the hotel said demonstrated its “continued investment in world-class talent and its commitment to delivering memorable guest experiences”.

Cooper joins the 159-room hotel from luxury hotel operator Maybourne, where he acted as director of food and beverage at the Berkeley and the Emory outposts.

Prior to that, Cooper held senior positions at the Trafalgar St James and within the Firmdale Hotels portfolio, including Haymarket and Ham Yard hotels. In his new role Cooper, who also joins the hotel’s executive committee, will oversee Hotel Café Royal’s operational divisions, "providing strategic leadership across rooms, engineering, food and beverage, security, wellness and events”.

Rozario joins the hotel after a career spanning posts at several highly reputable London establishments including the Connaught, the Berkeley, Claridge’s, Sea Containers and Broadwick Soho. He has also previously worked in internationally renowned kitchens, including Copenhagen’s Noma and New York’s Eleven Madison Park.

As executive chef Rozario will work closely with Café Royal Grill’s Kevin Gratton, alongside steering “the hotel’s culinary direction and day-to-day kitchen operations across its diverse food and beverage portfolio”.

Hotel Café Royal’s managing director Eugene Leonard said: "We are delighted to welcome Alex and Jude, who both bring a wealth of experience, expertise and passion to Hotel Café Royal.

“Alex’s proven operational leadership and deep understanding of luxury hospitality make him ideally placed to help guide the next chapter of the hotel. Jude’s impressive culinary pedigree and commitment to excellence will further elevate our dining offering.”