Location
London
Hours
Full Time
Salary
Negotiable
About the Role
Delano is an iconic hotel brand renowned for its sophisticated luxury, bold design, and glamorous playfulness. Originating from Miami Beach, Delano London will open in 2026, blending historic charm with contemporary luxury in a 67-key luxury retreat featuring soft minimalist design, generous living spaces, and park views. As Executive Chef, you will join the pre-opening team and lead the culinary strategy, kitchen operations, and food vision across Lana Lusa, Rose Bar, private dining, breakfast, in-room dining, and events. Reporting directly to the Director of Food & Beverage, you will ensure every culinary experience is distinctive, commercially successful, and delivered to the highest standards.
Operational Management
Lead the culinary function through pre-opening including kitchen mobilisation, recruitment, onboarding, training, SOP development, equipment readiness, supplier set-up, menu testing, tastings, mock services, and opening checklists. Manage day-to-day culinary operations across all food outlets and services. Develop Lana Lusa’s culinary identity, respecting its Portuguese roots while creating a contemporary Mediterranean-led offer suited to Delano guests and the local market. Create a distinctive food offer for Rose Bar, complementing its nightlife identity with elegant, operationally efficient menus. Design compelling menus and service formats for private dining, hotel events, and intimate celebrations. Ensure breakfast and in-room dining maintain high standards of quality, consistency, speed, and presentation. Own menu development, recipe specifications, allergen information, food costings, and kitchen operating standards. Maintain the highest standards of food safety, hygiene, allergen management, HACCP, health and safety, and statutory compliance. Collaborate with Engineering and project teams to ensure kitchen equipment and services are fully operational. Establish preventative maintenance and deep-cleaning routines to protect assets and minimise disruption. Continuously identify opportunities to improve quality, creativity, efficiency, and profitability using guest feedback and performance data. Participate in hotel crisis and fire teams and related procedures.
Team Leadership & HR Support
Build and lead a high-performing culinary team fostering a positive, inclusive, and disciplined kitchen culture. Mentor Sous Chefs, Chefs de Partie, and Commis Chefs to encourage growth and collaboration. Partner with People & Culture on workforce planning, recruitment, succession, performance management, and talent development.
Financial & Administrative Responsibilities
Take ownership of the culinary P&L, supporting budget planning and managing food cost, labour, productivity, purchasing, waste, stock, yield, and kitchen expenses. Collaborate with Food & Beverage, Finance, and Procurement teams to select suppliers and ingredients aligned with quality, provenance, sustainability, and commercial goals. Drive sustainability initiatives focusing on waste reduction, responsible sourcing, and eco-friendly practices. Maintain robust purchasing, receiving, storage, stock control, and inventory processes ensuring accuracy and safety.
Interdepartmental Coordination & Guest Relations
Work closely with the Director of Food & Beverage, Delano brand teams, and culinary partners to realise the food vision while ensuring local relevance and operational feasibility. Collaborate with Brand Marketing and commercial teams on menu launches, events, campaigns, and cultural programming to build awareness and support revenue. Be a visible culinary leader engaging with guests, local producers, partners, and the London food community, supporting media, VIP, and ownership-facing moments as required.
Experience
Proven experience as an Executive Chef, Executive Head Chef, or senior culinary leader in luxury, lifestyle, boutique hotels, or high-quality restaurants. Experience leading multiple culinary concepts or outlets with clear identities and operational discipline. Previous pre-opening, repositioning, or major restaurant opening experience is highly advantageous. Strong understanding of Portuguese and Mediterranean food culture, ingredient-led cooking, and contemporary dining adapted to London. Knowledge of culinary requirements across destination restaurants, breakfast, nightlife venues, private dining, events, and in-room dining.
About you
Creatively ambitious yet commercially grounded with expertise in menu engineering, food cost control, labour productivity, forecasting, purchasing, and waste reduction. Strong knowledge of food safety, HACCP, allergen management, health and safety, and UK statutory requirements. Comfortable collaborating with owners, corporate teams, designers, and external partners balancing creativity with operational and financial realities. Natural leader who leads by example and builds empowered, high-performing teams. Methodical, results-driven, flexible, and creative in managing priorities and challenges. Able to operate strategically and operationally from vision-building to service support and cost review. Strong relationship builder confident working with leadership and ownership. Culturally aware and globally minded, inspiring diverse international teams. Proficiency in culinary management and inventory systems is highly desirable.
Qualifications
Relevant culinary qualifications and professional training are preferred but not explicitly required. Demonstrated leadership and operational management skills in luxury hospitality environments are essential.