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?

Brown’s Hotel announce four senior chef appointments

Brown’s Hotel has announced the appointment of four new senior team members working across the kitchen in the Albemarle Street hotel, overseen by Adam Byatt, Chef Director of Brown’s Hotel.

Andrew Sawyer has been appointed Executive Chef at Brown’s, where he will work closely with Adam Byatt on menus, and is now responsible for team and resource management.

Prior to his appointment at Brown’s, Sawyer held the role of Executive Chef at Gordon Ramsay’s The River Restaurant at The Savoy. Preceding this, he successfully opened Siren at The Goring and was Head Chef at The Capital Hotel, overseen by Michelin-starred chef, Nathan Outlaw.

Joining the kitchen alongside Andrew, Fernando Montejo Moraga takes on the role of Head Chef in the Main Kitchen. He most recently held the position of Head Chef at Michelin-starred Barrafina in Soho, following his time as Head Chef at Sabor, which also holds one Michelin-star. Montejo Moraga will work in conjunction with Sawyer, supporting menu development, ingredient selection and cooking his creations.

Mike Shaw, Head Chef of Charlie’s, has joined the new Kitchen Leadership team. Throughout Shaw’s 21 year career, he has spent time working alongside Adam Byatt in both of his Clapham restaurants, Michelin-starred Trinity and neighbourhood favourite Bistro Union. Growing up cooking in his parents’ cafe in the Scottish borders, Shaw’s experience has seen him working in other British restaurants honing and demonstrating his craft and ability in championing modern British cuisine. As Head Chef of Charlie’s and part of the Kitchen Leadership team he will be responsible for the day to day management of the kitchen, working alongside Byatt and Sawyer.

Mathieu Dias has been appointed as Head Pastry Chef, a role of utmost importance within the hotel. Dias will be responsible for Afternoon Tea, and desserts across the hotel. Starting his pastry career in France, his experience has seen him head pastry sections in one-Michelin starred restaurant City Social, in addition to other London favourites.

Adam Byatt, Chef Director at Brown’s Hotel says “I couldn’t be happier or prouder of our new senior team at Browns Hotel. We have a collective understanding and they each bring incredible experience. Together we have high ambition to deliver a truly outstanding culinary experience here in the centre of Mayfair. I love being part of the Brown’s team, but I am only as good as the people surrounding me. With Andrew at the helm supported by Fernando, Mike delivering on our goals for Charlie’s and Mathieu’s patisserie craftsmanship – I feel incredibly excited about our future together.”