By Angela Green, Content Executive: Hyatt Regency London – The Churchill announces new Executive Chef.
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Hyatt Regency London – The Churchill has announced the appointment of Carlo Alberto Martino as its new Executive Chef.
Working with the Hyatt brand for over a decade, Carlo joined the hotel group in 2011 as Chef de Partie at Park Hyatt Dubai. In 2013, Carlo relocated to London and took the role of Chef de Partie\Step in Sous Chef at The Churchill, where he quickly climbed the ranks, achieving Executive Sous Chef in 2021.
During his nine years at The Churchill, Carlo has ensured the smooth running of service at The Montagu Kitchen & Lounge, from training junior staff members and holding meetings with Artisan suppliers to assisting with crafting new and innovative menus.
His key successes include repositioning the outlet as a separate entity in the hospitality market, redesigning the kitchen with the previous Executive Chef, and developing an iconic British menu, focusing on local flavours inspired by the background story of Sir Winston Churchill.
Carlo said of his new role, overseeing all culinary operations within the hotel: “I am very proud and excited to take on the role of Executive Chef at The Churchill. I have dedicated many years of my career to the Hyatt brand and this iconic hotel steeped in heritage and authentic British charm.
“Alongside the incredible team, I look forward to positively contributing to the continued success of all the hotel’s food and beverage offerings, crafting new, exciting menus, and driving sustainability initiatives.”
One of Carlo’s mandates is to ensure the success of award-winning The Churchill Bar & Terrace, by developing creative menus that align with the venue’s extensive beverage offering and complements the bar’s unique, year-round outdoor terrace experience.
Following the recent refurbishment of the hotel’s Banqueting & Events spaces, Carlo and his team aim to position the hotel as a leading Banqueting & Events venue in London, for both intimate and larger events, by crafting new, exciting banqueting menus, which will highlight the team’s strengths and diverse backgrounds, while ensuring they still embrace the British culinary spirit.
Chef Carlo will also review Wedding and Social Events offerings to ensure they deliver a wonderfully tailored dining experience to suit all of its guests’ preferences to give them the most memorable celebrations. Additionally, he is exploring new partnerships with key associations, such as the international gastronomic society, Confrérie de la Chaîne des Rôtisseurs, which works to bring together enthusiasts of the culinary arts across various events and competitions.
As Executive Chef, Carlo would like to focus more strongly on sustainability across all culinary operations at the hotel by continuing to find new ways to operate more efficiently, reduce food waste, and work more closely with local suppliers wherever possible.
As part of this activity, he plans to organise various field trips with his team of chefs to meet key meat, fish and vegetable suppliers regularly to ensure that the highest quality standards are maintained throughout the entire supply chain. The Churchill already delivers many initiatives to help reduce food waste, such as using products that would have usually been discarded to create delicious extra flavours and textures on the menu. For example, apple peels are now used to create crisps for a new dish.
Carlo’s passion for cooking began at the early age of five when he began cooking for his grandfather. “It was these special moments which inspired me – seeing his face and the enjoyment it brought when I created a dish for him made me feel incredibly good. The smiles and happiness I see in people’s faces continue to inspire my cooking each day.” Carlo added.
Developing a wealth of experience in his field of culinary arts, Carlo firstly specialised in pastry and baking until earning a degree at Albert Einstein Loreto, Italy, and securing his first Head Chef position at Spirito Libero and Spirito Libero mare in Senigallia, Italy, in 2008.
Hotel Manager for Hyatt Regency London – The Churchill, Georges Moura, says: “I believe people are our truest ambassadors and the most important piece in ensuring the hotel’s continued success. As a loyal member of the Hyatt family, we are very pleased that Carlo has decided to continue his culinary journey with The Churchill. We are excited to see more of his creativity and passion come to life across our various F&B operations.”
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