We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies from this website.
what are cookies?
New Exec Head Chef appointed at Dakota Leeds

Craig Rogan has joined Dakota Leeds as Executive Head Chef where he will introduce and oversee plans to refine and tailor the hotel’s culinary offering.

Rogan brings over 12 years of experience as a fine dining chef, having worked at some of the UK’s most reputable hotels and several Michelin star and AA Rosette standard restaurants including Manchester House, L’enclume, Cartmel, Fera at Claridges, London and most recently, The Grand Hotel in York, where he was promoted to Head Chef.

During Rogan’s time at The Grand, the hotel restaurant regained 3 AA Rosettes after a menu redesign. Experimental food and artistic presentation are just two things that he's well-known for, as well as exploring the use of new and ambitious processes and ingredients.

Rogan’s plans for the restaurant at Dakota Leeds include establishing a clear difference between the experience in the bar and the restaurant, as well as refining the menus to offer a tailored experience for diners, using local suppliers and working with seasonal produce.

Andrew Creese, General Manager at Dakota Leeds, said, “We’re delighted to welcome Craig to the team here at Dakota Leeds. His experimental energy and creative flair will bring a fresh outlook and new ideas to our dining experiences.

“We knew we wanted Craig to work for us as soon as we met him; he puts his own twist on the latest gastronomic trends meaning that we can really present one-of-a-kind experiences for guests and help lead the restaurant to even greater culinary heights.”

Rogan said, “I’ve lived in Leeds for a while and have admired Dakota Leeds for some time, so this was an opportunity not to be missed. I’m excited to get started on putting the new plans in place and introduce some exciting menu changes, while respecting those aspects that guests admire about the hotel and restaurant.”