Strand Palace Hotel welcomes new Exec Chef

London's Strand Palace Hotel has appointed Alfonso Salvaggio as its new Executive Chef.

With 21 years’ experience, Salvaggio brings expertise from all over the world and joins Strand Palace from his prior role as Executive Chef at Radisson Blu Portman, London.

Salvaggio has worked in four and five-star hotels in Brussels, China and Romania before his 18-month stint at the Crowne Plaza Dubai Deira Hotel, where he held the position of Executive Head Chef overseeing seven outlets. His travels, combined with Italian family connections, have strong influences on his cooking.

Under Salvaggio’s helm and guidance, the food offering at Strand Palace is taking an exciting new direction with the launch of a brand-new art deco restaurant and bar. Salvaggio has carefully curated a brand new menu serving well-known British classics, including, but not limited to, charcuterie boards, a superfood salad and a number of dishes from the grill.

Salvaggio commented, “I am excited to be joining Strand Palace on this momentous occasion and to start this new chapter in my career.

“I have been heavily involved in the redevelopment of the hotel’s entire food and beverage concept. The new menu will champion modern British cuisine, from well-known classics to a few more unusual dishes inspired by some of the best dishes I have encountered on my travels. I hope the guests will enjoy.”

Salvaggio’s arrival coincides with Strand Palace’s multi-million-pound investment that will position the hotel at the top of London’s 4-star hotel offering.

Located in the heart of London, the hotel’s refurbishment includes all 785 guestrooms, a brand-new art deco inspired restaurant and bar, stylish private dining room, and dedicated afternoon tearoom serving British classics with a modern twist.

David MacRae, Managing Director, said, “I am delighted to welcome Alfonso to the Strand Palace family. London has one of the most diverse food and beverage offerings in the world and it is important to innovate, yet be consistent in standards of service and the quality of the offering.

'2019 marks a new era for the hotel and Alfonso’s wealth of experience will help take our food and beverage operations to the next level.”