Hotel Chef of the Year (more than 250 covers)
Sponsored by Enodis UK
Henry Brosi, executive chef at the Dorchester, London, has one of the most challenging roles in hospitality. He is responsible for a very busy, diverse, international kitchen operation that serves both residents and non-residents at this five-star, luxury hotel.
Brosi joined the hotel in November 1995 as senior sous chef, under the direction of Willi Elsner. In 1999 he realised his long-term ambition to become executive chef of a large five-star hotel.
Over the past eight years, the hotel has continued to go from strength to strength, and Brosi has played a significant part in its success. Room service, once a loss-making operation, now generates £6m annually in food revenue alone. The Grill, the Bar and the Promenades restaurants have all been refurbished and relaunched, each offering a different food concept. The Krug Room, the first private dining room in the main kitchen, has been introduced and is overseen by Brosi. And in the next few weeks Alain Ducasse at the Dorchester will open.
As a chef in a hotel that regularly serves in excess of 2,000 covers daily, Brosi manages to combine his love of cooking, with the talents of a strong manager, organiser, communicator, negotiator and innovator. He runs a profitable kitchen operation and still finds time to cook in the Krug Room. He also works hard to promote the industry through links with colleges, the Academy of Culinary Arts and the Craft Guild of Chefs, among others.
Michael Haddow, Shire Hotel, Blackburn, Lancashire
Henry Brosi, The Dorchester, London
Simon Young, The Jumeirah Carlton Tower Hotel, London