The luxurious Mandarin Oriental Hyde Park, London re-opened in May 2000 following an extensive renovation programme. David Nicholls has earned an enviable international reputation amongst gastronomic circles for his culinary expertise.
Nicholls, firmly established as one of the world’s finest hotel chefs, began his early career focusing on high profile restaurants offering classical French cooking including The Lodge at Limpfield and Walton’s in Chelsea, at which he received many coveted awards.
In 1987, Nicholls accepted the broader challenge of the hotel industry by returning as Executive Chef at the Intercontinental, London, followed by The Royal Garden in 1990. He was then appointed Chef at The Ritz, London responsible for a brigade of 50, and is credited with putting The Ritz restaurant back on the culinary road to success. The restaurant, with Nicholls at the helm, enjoyed its greatest success when Mandarin Oriental took over the management of the hotel in 1993.
Upon Mandarin Oriental Hotel Group acquiring the prestigious Hyde Park Hotel in November 1996 (now known as Mandarin Oriental Hyde Park), Nicholls rejoined Mandarin Oriental and contributed significantly to the hotel’s food and beverage success.
As part of the extensive renovation programme which positioned Mandarin Oriental Hyde Park as one of the city’s most sought-after addresses in 2000, Nicholls worked closely with renowned US interior designer, Adam Tihany, to create two new contemporary restaurants and a dynamic new bar. Foliage, offers exclusive intimate fine dining and The Park, the all day dining restaurant, both enjoy spectacular views over Hyde Park - London’s finest Royal Park. With Nicholls culinary skills and together with his team the hotel’s restaurants will become a talking point amongst connoisseurs for their winning combination of cuisine and ambience.
This attention to detail in providing diners with a memorable experience is also apparent in the special banqueting menus that Nicholls has created for the hotel’s private dining and banqueting rooms.
With a penchant for quality, the Group places priority on sourcing the finest organic produce whenever available, giving each ingredient respect in the preparation and presentation process.
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