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Claridge’s has announced the appointment of Dmitri Magi as its new culinary director, alongside Richard Galli as executive chef and Thibault Hauchard as executive pastry chef.
The positions were reportedly created especially for the hotel’s overhauled culinary team to “cement its position as a world-class gastronomic destination”. The news comes as the historic property is nearing the end of a multi-million pound restoration programme.
It is reported that as culinary director, Magi will oversee all food and beverage operations throughout the property from private events and The Foyer and Reading Room restaurant, to L’Epicerie chef table dining in the kitchen, room service and Claridge’s bars menus.
Additionally, he will also help spearhead the future culinary vision and evolution of new restaurants within the hotel, beginning with the relaunch of Claridge’s restaurant and the ArtSpace Café later this year.
Magi is said to be one of the most experienced and distinguished chefs within the global hospitality industry, having worked alongside René Redzepi at Noma, Michael Antony at Gramercy Tavern and Daniel Humm at Eleven Madison Park. He became an integral member of Chef Humm’s kitchen team from 2011 to 2019, helping the restaurant secure 5 stars from the New York Times and maintain its 3-Michelin star status.
In 2019, Magi moved to London as executive chef to open Davies and Brook at Claridge’s, which achieved one-Michelin star soon after opening.
Joining from The Goring Hotel, Magi will be supported by executive chef Galli, who has a Michelin star and has previously headed up patisserie teams at The Dorchester and Le Meurice.
Paul Jackson, general manager of Claridge’s, said: “In order to maintain Claridge’s position as one of the leading hotels in the world, it is essential to constantly evolve and embrace change, whilst of course maintaining many of the traditional elements that make it so special and much loved.
“We believe Dmitri, Richard and Thibault will bring the perfect balance of innovation and creativity whilst being respectful of our distinguished heritage and long standing guests’ favourites.”
