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JW Marriott Grosvenor House London has appointed Patrick O’Sullivan as executive chef for Park Lane’s first hotel.
O’Sullivan returns to Grosvenor House from The Ritz-Carlton, San Francisco where he held the position as executive chef, overseeing the hotel’s award-winning Parallel 37 restaurant and the banqueting operations.
He joined Grosvenor House in 2011 as junior sous chef, working under the helm of Nigel Boschetti, and left the hotel eight years later in 2019 as banqueting head chef to join The Ritz-Carlton, San Francisco as executive sous chef.
O’Sullivan returns home to Grosvenor House to oversee all the food and beverage operations across the 496-room hotel, including banqueting for the Great Room and Ballroom, 20 meeting and function rooms, in-room dining, The Park Room, and the JW Steakhouse which has started an exciting renovation, reopening in March 2025.
He will “bring a new, valuable perspective” to Grosvenor House after recently leading his culinary team at the California Michelin Awards ceremony and spearheading the Forbes Bootcamp at the St. Regis Atlanta.
He is also committed to operating sustainably and helping the community, curating menus using produce from local farms and supporting the One Big Table event for the San Francisco and Marin Food Banks to combat hunger within the city.
O’Sullivan said: “I am incredibly excited to return to Grosvenor House as executive chef after previously joining the hotel as Junior Sous Chef in 2011. Recognised for hosting major events in the iconic Great Room, it is a privilege to represent this historic hotel, work with an exceptionally talented team and continue the legacy of culinary excellence since 1929.”
Stuart Bowery, general manager, JW Marriott Grosvenor House London, added: “It is a pleasure to warmly welcome Chef Patrick back to Grosvenor House leading the re-opening of the JW Steakhouse, Executive Lounge and banqueting kitchens which are currently undergoing a multi-million-pound renovation. I am grateful for Nigel Boschetti’s leadership and dedication over the past 14 years as he supports Patrick’s transition.”
Nigel Boschetti has moved into a Culinary Director position, supporting O’Sullivan in his new role, and plans to retire at the end of 2025 after over 40 years of service to the hospitality industry.
He said: “What an incredible journey it has been at Grosvenor House. Over the course of 14 years, including a two-year stint at the New York Marriott Marquis, a 1996 room hotel in Times Square with catering capacity of 2800, it’s been a pleasure and a privilege working alongside Stuart Bowery and an extraordinary culinary team.
“From developing the successful JW Steakhouse and working with the industry’s finest chefs at our hospitality awards to cooking for Hollywood stars and bringing the Great Room to life for BAFTA dinners and Pride of Britain, it has been an honour to oversee the kitchens at such an iconic hotel, renowned for great occasions.”
He added: “I look forward to supporting my protégé Patrick O’Sullivan, thereafter 45 years in the culinary and hospitality industry, taking a step back to dedicate time with my wife Nidia and our family.”
