Former Fat Duck chef to lead the Tudor Pass restaurant in Surrey

The Great Fosters Estate in Surrey has appointed Stefano Di Giosia as executive head chef of the Tudor Pass, taking over from Alex Payne.

Di Giosia joins from MJMK Restaurants, where he was a sous chef at the Michelin-starred Kol in London’s Marylebone. Prior to that, he was also development chef at the three-Michelin-starred Fat Duck in Bray.

At the Tudor Pass, he will be serving the likes of chalk stream trout with garden rose, Douglas fir and garnishes, as well as spring lamb with courgette, apricot and wild herbs.

Di Giosia will be supported by sous chef Luca Delfini, who has worked at the likes of the Michelin-starred Luca, Fallow, and the three-Michelin-starred Villa Crespi in Lake Orta, Piedmont.

Last month, Payne revealed he will step down from his role as executive chef at the Tudor Pass after three years to join the Michelin-starred Sorrel in Dorking.

Payne relaunched the Tudor Pass in 2022 and earned it four-AA-rosettes at the AA Rosette Awards 2025 and a Michelin star in 2023. 

The restaurant had received its first Michelin star in 2019, when it was still known as the Tudor Room. 

Deborah Hinchcliffe, owner of Great Fosters and the Alexander Hotel Collection, said: “We are thrilled to welcome Stefano Di Giosia to lead the Tudor Pass. His incredible talent and visionary approach mean both loyal patrons and first-time visitors are guaranteed an unforgettable experience.”

The Great Fosters is part of the Alexander Hotel Collection and features 56 individually-designed bedrooms, two restaurants, private dining facilities and the Utopia Retreat.