The Churchill appoints new executive chef, Carlo Alberto Martino - HYATT REGENCY

Five-star Marylebone hotel, Hyatt Regency LondonThe Churchill is delighted to announce the appointment of Carlo Alberto Martino as its new Executive Chef.

Working with the Hyatt brand for over a decade, Carlo joined the hotel group in 2011 as Chef de Partie at Park Hyatt Dubai. In 2013, Carlo relocated to London and took the role of Chef de Partie\Step in Sous Chef at The Churchill, where he quickly climbed the ranks, achieving Executive Sous Chef in 2021.

During his nine years at The Churchill, Carlo has ensured the smooth running of service at The Montagu Kitchen & Lounge, from training junior staff members and holding meetings with Artisan suppliers to assisting with crafting new and innovative menus. His key successes include repositioning the outlet as a separate entity in the hospitality market, redesigning the kitchen with the previous Executive Chef, and developing an iconic British menu, focusing on local flavours inspired by the background story of Sir Winston Churchill.

Carlo said of his new role, overseeing all culinary operations within the hotel, “I am very proud and excited to take on the role of Executive Chef at The Churchill. I have dedicated many years of my career to the Hyatt brand and this iconic hotel steeped in heritage and authentic British charm. Alongside the incredible team, I look forward to positively contributing to the continued success of all the hotel’s food and beverage offerings, crafting new, exciting menus, and driving sustainability initiatives.”

One of Carlo’s mandates is to ensure the success of award-winning The Churchill Bar & Terrace, by developing creative menus that align with the venue’s extensive beverage offering and complements the bar’s unique, year-round outdoor terrace experience.

Following the recent refurbishment of the hotel’s Banqueting & Events spaces, Carlo and his team aim to position the hotel as a leading Banqueting & Events venue in London, for both intimate and larger events, by crafting new, exciting banqueting menus, which will highlight the team’s strengths and diverse backgrounds, while ensuring they still embrace the British culinary spirit. Chef Carlo will also review Wedding and Social Events offerings to ensure

LONDON -

they deliver a wonderfully tailored dining experience to suit all of its guests’ preferences to give them the most memorable celebrations. Additionally, he is exploring new partnerships with key associations, such as the international gastronomic society, Confrérie de la Chaîne des Rôtisseurs, which works to bring together enthusiasts of the culinary arts across various events and competitions.

As Executive Chef, Carlo would like to focus more strongly on sustainability across all culinary operations at the hotel by continuing to find new ways to operate moreefficiently, reduce food waste, and work more closely with local suppliers wherever possible.

As part of this activity, he plans to organise various field trips with his team of chefs to meet key meat, fish and vegetable suppliers regularly to ensure that the highest quality standards are maintained throughout the entire supply chain. The Churchill already delivers many initiatives to help reduce food waste, such as using products that would have usually been discarded to create delicious extra flavours and textures on the menu. For example, apple peels are now used to create crisps for a new dish.

Developing a wealth of experience in his field of culinary arts, Carlo firstly specialised in pastry and baking until earning a degree at Albert Einstein Loreto, Italy, andsecuring his first Head Chef position at Spirito Libero and Spirito Libero mare in Senigallia, Italy, in 2008.

www.hyatt.com

ADA Cosmetics wants to help hotels and travelers make “conscious choices, trip by trip.” THINK, ACT & LIVE RESPONSIBLE body care by ADA Cosmetics promotes environmental consciousness throughout the world. The product line also includes a wide assortment of green accessories

Photos: © ADA Cosmetics