Tommaso Bizzocchi has been appointed head chef at Charlie\u2019s at Brown\u2019s hotel in London\u2019s Mayfair.<\/p>\n
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He was most recently senior sous chef at the hotel\u2019s modern British restaurant, where he plans to bring more of his Italian heritage into his dishes.<\/p>\n
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Prior to joining Brown\u2019s in 2023, the Pesaro-born chef had worked across the River Restaurant by Gordon Ramsay at the Savoy, Chiltern Firehouse in London\u2019s Marylebone and Cinder in London\u2019s Belsize Village and St John\u2019s Wood.\u00a0\u00a0<\/p>\n
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Bizzocchi has been working closely with executive chef Andrew Sawyer and chef director Adam Byatt during his time so far at Charlie\u2019s, managing a brigade of more than 50 chefs, who oversee breakfast, afternoon tea, in-room dining and \u00e0 la carte fine dining between them.<\/p>\n
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He will continue to collaborate with Sawyer and the wider culinary team to champion sustainable practices at Charlie\u2019s.<\/p>\n
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Sawyer said: \u201cWe are thrilled to recognise Tommaso\u2019s 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\u2019s culinary identity.\u201d<\/p>\n
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Brown\u2019s is a Rocco Forte hotel featuring 112 rooms and suites, Charlie\u2019s restaurant and the Donovan Bar.<\/p>\n
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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.<\/p>\n
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