Alex Dilling | Executive Chef
Born in London but raised in America, my culinary journey started when I worked for the master
of French gastronomy, Alain Ducasse, under the direction of Didier Elena and Tony Esnault at
Adour in New York.
During my time the Manhattan destination received three Michelin stars in
2008 and two the following year. In 2012, I built upon my knowledge and skills as Chef de Cuisine at
New York ‘hidden gem’, Caviar Russe earning a Michelin star in 2013, a clear highlight and-defining
moment in my career.
Moving back to London I found myself at Hélène Darroze at The Connaught where I most recently
led the team as Executive Corporate Chef, helping maintain the London restaurant’s two Michelin
stars as well as overseeing the Paris site and global events in Japan, Mexico and New York.
My ingredient-led approach to cooking I feel is genetic; having enjoyed my mother’s exceptional
home cooked fayre as a child and spending time with my talented grandfather.
we would scour the markets of San Francisco in search of seasonal ingredients, preparing them to
perfection and ensuring their most dominant tastes were respected, served, shared and enjoyed.
I try to be as meticulous and precise as possible which has become ingrained in my style today,
apparent through the execution of the new menu for The Greenhouse.
I took control of the kitchen at The Greenhouse in August 2018, once the favourite London
restaurant of my very own grandfather.