Tommaso Bizzocchi has been appointed head chef at Charlie’s at Brown’s hotel in London’s Mayfair.
He was most recently senior sous chef at the hotel’s modern British restaurant, where he plans to bring more of his Italian heritage into his dishes.
Prior to joining Brown’s in 2023, the Pesaro-born chef had worked across the River Restaurant by Gordon Ramsay at the Savoy, Chiltern Firehouse in London’s Marylebone and Cinder in London’s Belsize Village and St John’s Wood.
Bizzocchi has been working closely with executive chef Andrew Sawyer and chef director Adam Byatt during his time so far at Charlie’s, managing a brigade of more than 50 chefs, who oversee breakfast, afternoon tea, in-room dining and à la carte fine dining between them.
He will continue to collaborate with Sawyer and the wider culinary team to champion sustainable practices at Charlie’s.
Sawyer said: “We are thrilled to recognise Tommaso’s commitment and creative vision. 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.”
Brown’s is a Rocco Forte hotel featuring 112 rooms and suites, Charlie’s restaurant and the Donovan Bar.
Rocco Forte Hotels was established by Sir Rocco Forte and his sister, Lady Olga Polizzi, in 1996. It consists of a collection of 15 individual hotels, resorts, residences and villas across Europe.
In its latest results, the group said it has more than doubled its capital investment over the past year to ensure its properties “remain leaders in their cities”.