Brown’s Hotel has promoted senior sous chef Tommaso Bizzocchi to head chef at Charlie’s.
This promotion underscores Brown’s Hotel’s continued dedication to offering seasonal, ingredient-driven dining experiences of the highest standard.
With a career forged in some of London’s most celebrated kitchens – including The River Restaurant by Gordon Ramsay at The Savoy, Chiltern Firehouse, and Cinder – Chef Tommaso brings a wealth of expertise in fine dining, team leadership, and menu innovation to his new role at Brown’s Hotel.
Hailing from Pesaro, Italy, Tommaso’s culinary approach is grounded in seasonality, sustainability, and a respect for quality produce. His dishes combine a refined Italian sensibility with bold, confident flavours and meticulous technique.
Since joining Brown’s in 2023, Tommaso has played a key role in managing kitchen operations at Charlie’s under the guidance of Executive Chef Andrew Sawyer and Chef Director Adam Byatt. Leading a brigade of over 50 chefs, he has overseen breakfast, afternoon tea, in-room dining, and à la carte fine dining, always prioritising quality, consistency, and teamwork. In his new role as head chef, Tommaso will collaborate closely with Sawyer and the broader culinary team to further develop Charlie’s evolving menus, promote sustainable practices, and mentor the next generation of kitchen talent.
“We are thrilled to recognise Tommaso’s commitment and creative vision,” said Executive Chef Andrew Sawyer. “His instinct for flavour, deep respect for ingredients, and hands-on mentorship make him an invaluable asset as we continue to evolve Brown’s culinary identity.”
Looking toward a new era of culinary excellence, Brown’s Hotel’s appointment of Chef Tommaso as Head Chef of Charlie’s further cements its reputation as a pillar of refined hospitality in the heart of Mayfair.