PRODUCT & INDUSTRY NEWS
The Churchill appoints new executive chef , Carlo Alberto Martino
- HYATT REGENCY LONDON -
Five-star Marylebone hotel , Hyatt Regency London - The Churchill is delighted to announce the appointment of Carlo Alberto Martino as its new Executive Chef .
Working with the Hyatt brand for over a decade , Carlo joined the hotel group in 2011 as Chef de Partie at Park Hyatt Dubai . In 2013 , Carlo relocated to London and took the role of Chef de Partie \ Step in Sous Chef at The Churchill , where he quickly climbed the ranks , achieving Executive Sous Chef in 2021 .
During his nine years at The Churchill , Carlo has ensured the smooth running of service at The Montagu Kitchen & Lounge , from training junior staff members and holding meetings with Artisan suppliers to assisting with crafting new and innovative menus . His key successes include repositioning the outlet as a separate entity in the hospitality market , redesigning the kitchen with the previous Executive Chef , and developing an iconic British menu , focusing on local flavours inspired by the background story of Sir Winston Churchill .
Carlo said of his new role , overseeing all culinary operations within the hotel , “ I am very proud and excited to take on the role of Executive Chef at The Churchill . I have dedicated many years of my career to the Hyatt brand and this iconic hotel steeped in heritage and authentic British charm . Alongside the incredible team , I look forward to positively contributing to the continued success of all the hotel ’ s food and beverage offerings , crafting new , exciting menus , and driving sustainability initiatives .” they deliver a wonderfully tailored dining experience to suit all of its guests ’ preferences to give them the most memorable celebrations . Additionally , he is exploring new partnerships with key associations , such as the international gastronomic society , Confrérie de la Chaîne des Rôtisseurs , which works to bring together enthusiasts of the culinary arts across various events and competitions .
As Executive Chef , Carlo would like to focus more strongly on sustainability across all culinary operations at the hotel by continuing to find new ways to operate moreefficiently , reduce food waste , and work more closely with local suppliers wherever possible .
As part of this activity , he plans to organise various field trips with his team of chefs to meet key meat , fish and vegetable suppliers regularly to ensure that the highest quality standards are maintained throughout the entire supply chain . The Churchill already delivers many initiatives to help reduce food waste , such as using products that would have usually been discarded to create delicious extra flavours and textures on the menu . For example , apple peels are now used to create crisps for a new dish .
Developing a wealth of experience in his field of culinary arts , Carlo firstly specialised in pastry and baking until earning a degree at Albert Einstein Loreto , Italy , andsecuring his first Head Chef position at Spirito Libero and Spirito Libero mare in Senigallia , Italy , in 2008 .
One of Carlo ’ s mandates is to ensure the success of award-winning The Churchill Bar & Terrace , by developing creative menus that align with the venue ’ s extensive beverage offering and complements the bar ’ s unique , year-round outdoor terrace experience .
Following the recent refurbishment of the hotel ’ s Banqueting & Events spaces , Carlo and his team aim to position the hotel as a leading Banqueting & Events venue in London , for both intimate and larger events , by crafting new , exciting banqueting menus , which will highlight the team ’ s strengths and diverse backgrounds , while ensuring they still embrace the British culinary spirit . Chef Carlo will also review Wedding and Social Events offerings to ensure www . hyatt . com
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