Stefan Trepp becomes eighth chef to head the Dorchester hotel's kitchen

The Dorchester hotel in London has announced the appointment of Stefan Trepp as its new executive chef.

Swiss-born Trepp is only the eighth chef to fill the role during the 88-year history of the five-red-AA star, 250-bedroom hotel. He arrived at the Dorchester last month, replacing Henry Brosi, who retired in January after 20 years in the position.

Earlier chefs to head the Dorchester's kitchens include Jean Baptiste Virlogeux, Eugene Kaufler, Anton Mosimann and Willi Elsener.

Until April, Trepp was executive chef at the Siam Kempinski Bangkok in Thailand, where he spent 14 months. He previously enjoyed the same role at sister property, Emirates Palace by Kempinski in Abu Dhabi, from 2016 to 2018.

Trepp's first executive chef position was at the Mandarin Oriental Bangkok, where he spent a total of nearly six and a half years until 2016.

At the Dorchester, Trepp will oversee a brigade of 100 chefs within the hotel's six kitchens serving the Grill, the Promenade, the Bar, coffee shop Parcafé, private dining and events, in-room dining and the Spatisserie at the Dorchester Spa. He will be particuarly focused on sustainable food practices, including innovative ways to source produce and further minimise waste.

Trepp said he was filled with "pride to be part of such an historic institution". He added: "For decades, the Dorchester's culinary credentials have stood among the best in the world, with a history of great chefs taking the lead. As a global gastronomic capital, London has everything that makes a chef's heart smile: diversity, quality produce and talent."

Robert Whitfield, regional director UK and general manager at the Dorchester, said: "We are delighted to have Stefan at the culinary helm of the Dorchester, to take our food and beverage into a new chapter. As a leader in luxury hospitality for more than 88 years, the hotel requires an executive chef who can deliver to our exceptional standards, while also bringing innovation and creativity to lead the hotel into the future."

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