Claridge’s names Dmitri Magi as culinary director in overhaul of top team

Claridge’s has named Dmitri Magi (pictured above left) as its first ever culinary director as part of a shake-up of the hotel’s top chef team.

Magi joined Claridge’s in 2019 as executive chef at Daniel Humm’s Davies & Brook restaurant, but the venue closed at the end of last year after the hotel rejected Humm’s plans to move to a fully plant-based menu.

As culinary director, Magi will oversee all food and beverage operations throughout Claridge’s and the relaunch of the restaurant space and ArtSpace Café.

The hotel has also appointed Richard Galli (pictured above right) as executive chef and Thibault Hauchard as executive pastry chef.

Galli was executive chef at the Goring prior to joining Claridge’s, while Hauchard previously headed the patisserie teams at the Dorchester and Le Meurice.

It comes after Claridge’s former executive chef Martyn Nail and head chef Adam Peirson left the hotel in April after 36 years and 22 years respectively. Nail is now culinary director at the Dorchester.

Claridge’s is currently undergoing a multi-million-pound restoration programme.

Paul Jackson, general manager of Claridge’s, said: “In order to maintain Claridge’s position as one of the leading hotels in the world, it is essential to constantly evolve and embrace change, whilst of course maintaining many of the traditional elements that make it so special and much loved.

“We believe Dmitri, Richard and Thibault will bring the perfect balance of innovation and creativity whilst being respectful of our distinguished heritage and long standing guests favourites.”