Stefan Trepp will become the eighth chef to head the Dorchester resort’s kitchen


The London Dorchester resort has introduced Stefan Trepp’s appointment as its new govt chef.

Swiss-born Trepp is only the eighth chef to fill the function at some point in the 88-year history of the 5-red-AA star, 250-bedroom lodge. He arrived at the Dorchester last month, replacing Henry Brosi, who retired in January after 20 years in the role.

Jean Baptiste Virlogeux, Eugene Kaufler, Anton Mosimann, and Willi Elsener were earlier chefs who headed Dorchester’s kitchens.


Until April, Trepp will be a government chef at the Siam Kempinski Bangkok in Thailand, where he will spend 14 months. He formerly enjoyed the identical role at sister belongings, Emirates Palace by Kempinski in Abu Dhabi, from 2016 to 2018.

Trepp’s first govt chef position was at the Mandarin Oriental Bangkok, wherein he spent almost six and a half years until 2016.

At the Dorchester, Trepp will oversee a brigade of a hundred chefs within the motel’s six kitchens, which serve the Grill, the Promenade, the Bar, the coffee store Parcafé, personal eating and occasions, in-room dining, and the Patisserie on the Dorchester Spa. He may focus on sustainable meal practices, such as revolutionary ways to supply produce and similarly minimize waste.

Trepp said he was filled with “pleasure to be part of such an ancient group.” He delivered: “For many years, the Dorchester’s culinary credentials have stood most of the first-rate internationally, with a history of brilliant cooks taking the lead. As a worldwide gastronomic capital, London has everything that makes a chef’s coronary heart smile: diversity, first-rate produce, and expertise.”

Robert Whitfield, local director of the UK and preferred supervisor at the Dorchester, said: “We are extremely joyful to have Stefan on the culinary helm of the Dorchester, to take our meals and beverage into a brand new bankruptcy. As a frontrunner in luxurious hospitality for mormore than 88 years, the motel calls for a government chef who can deliver our outstanding requirements while bringing innovation and creativity to guide the hotel into the destiny.”


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Eating desk and chairs
garage for dining crockery & cutlery

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