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New head chef for luxury hotel restaurant in SW3

Five-star hotel, The Franklin London – Starhotels Collezione in Knightsbridge, has appointed Claudio Covino as Head Chef of the hotel’s fine dining, Italian restaurant, The Franklin Restaurant by Alfredo Russo.

With over 25 years of experience in the industry, Claudio brings a wealth of knowledge to the role where he will be responsible for running the kitchen, guiding, training and developing staff, and maintaining the exceptionally high standards of the restaurant.

Working collaboratively with Alfredo Russo, Claudio will craft innovative and seasonal-centric menus showcasing the restaurant’s signature modern Piedmontese cuisine. In addition to heading up The Franklin Restaurant by Alfredo Russo, Claudio will be responsible for all food offered throughout the hotel, including breakfast, room service and hotel events.

Hailing from Rome, Claudio began his career in hospitality management, before making his move into the kitchen. Whilst in Italy, Claudio developed his skills, working in a number of notable restaurants including Massimo d’Azeglio Hotel in Rome, the Grand Hotel and the Sadler Restaurant, both in Milan.

In 2004, Claudio moved to the UK to the Michelin-starred Locanda Locatelli before taking a position as Sous Chef at Sardo Canale where he was quickly promoted to Head Chef. Claudio has also held senior roles at The Wallace Collection, Novikov and Pampero in the Hari Hotel.

Claudio enthused, “I’m extremely excited to take on the role of head chef at this prestigious London hotel and to have the opportunity to work closely alongside Alfredo Russo. I look forward to putting my own stamp on the already elegant and dynamic menu, bringing a new range of simple yet elevated dishes to The Franklin London’s dining experience.”

Francesca Tereggia, Director of Operations at Starhotels Collezione, added, “A true culinary creative with a real passion for Italian cuisine, Claudio is an excellent addition to the team. His wealth of experience working within multiple first-class establishments mean he is well placed to lead the restaurant to ongoing success.”