New head chef for Chiswell Street Dining Rooms

By Melodie Michel contact

- Last updated on GMT

Pieter Fritz-Dreyer replaces Richard O'Connell as head chef of Chiswell Street Dining Rooms
Pieter Fritz-Dreyer replaces Richard O'Connell as head chef of Chiswell Street Dining Rooms

Related tags: Chef, Rooms, Restaurant

ETM Group has appointed Pieter Fitz-Dreyer as head chef of Chiswell Street Dining Rooms in London.

He replaces Richard O’Connell, who was recently appointed group executive chef at Tom’s Kitchen.

ETM Group operations director James Lyon-Shaw said: “Pieter brings a huge amount of industry expertise and experience to help us take the food at Chiswell Street Dining Rooms to new and exciting heights.”

Local and seasonal suppliers

Fitz-Dreyer will oversee all kitchen operations and the running of the food service from lunch through to afternoon tea and dinner. He will also be responsible for menu development and daily sourcing of local and seasonal British ingredients from selected UK farms and suppliers.

“I am really excited to be part of ETM, a group I’ve always admired for their commitment to sourcing the very best British ingredients,” he said.

Fitz-Dreyer joins the restaurant from his head chef position at South Place Hotel in the City. There, he was he was responsible for 18 chefs, overseeing all aspects of dining, including room service and large events catering.

He has also worked at The Atlantic Hotel’s Michelin-starred Ocean restaurant in Jersey, and spent two years as head chef at the luxury five-star Carlisle Bay Resort in Antigua, West Indies. More recently, he took on the head chef position at Indigo restaurant in Covent Garden for five years – a restaurant where Chiswell Street Dining Room’s previous head chef, O’Connell, also spent four years.

Operating at The Montcalm

Chiswell Street Dining Rooms is a Grade II-listed property, located within the transformed Whitbread Brewery building, now home to luxury five-star hotel, The Montcalm.

Before opening it in 2011, ETM Group founders Ed and Tom Martin told BigHospitality that operating within a hotel was ‘natural progression’.

Watch the video interview here​.

Related topics: People, Restaurants, Hotels, Venues

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