Jamie Shears appointed executive chef of 45 Park Lane

The Dorchester Collection’s 45 Park Lane hotel has appointed Jamie Shears as executive chef following the departure of David McIntyre last month, who had held the position since the hotel opened in 2011.

Shears will oversee the culinary direction of the five-red-AA-star, 45-bedroom hotel in London’s Mayfair, including Wolfgang Puck’s Cut restaurant, when he joins the property in September from his role as head chef at Fortnum & Mason’s 45 Jermyn Street.

He began his culinary career aged 16 as a chef in the British Army, before moving to London, where he worked his way up to sous chef and worked across Gordon Ramsay Group restaurants, including Maze under Jason Atherton, Bread St Kitchen, Pétrus and Union St Café. He then spent more than two years as executive sous chef at Galvin at Windows.

Known for its steaks, Shears plans to develop Cut’s menu by focusing on locally sourced, sustainable ingredients, as well as incorporating fish from his home town in Devon, an elevated vegetarian and vegan offering, and wagyu beef sourced in the UK.

John Scanlon, general manager of 45 Park Lane, said: “For almost a decade, Cut at 45 Park Lane has stood among the best restaurants in London. As we look towards our next chapter, we are calling upon chef Jamie’s expertise and talent to further elevate the culinary offering of the hotel, which our guests have come to know and love. Jamie will be in charge of taking Cut, Bar 45, our private dining room and the in-room dining experience to new heights and we couldn’t be more excited to have him on board.”