Chef News is sponsored by the the Kitchen Porters Club
Brown’s Hotel is delighted to announce the promotion of Senior Sous Chef Tommaso Bizzocchi to Head Chef of Charlie’s, marking an exciting new chapter in the leadership of its acclaimed culinary programme.
Tommaso Bizzocchi, Head Chef of Charlie’s
This milestone reflects the hotel’s ongoing commitment to delivering seasonal, ingredient-led dining experiences of the highest calibre. With a career shaped by some of London’s most acclaimed kitchens – including The River Restaurant by Gordon Ramsay at The Savoy, Chiltern Firehouse, and Cinder – Chef Tommaso brings his wealth of expertise in fine dining, team leadership, and menu innovation to Brown’s Hotel
Originally from Pesaro, Italy Tommaso’s cooking techniques are rooted in the principles of seasonality, sustainability, and produce. His dishes reflect a refined Italian sensibility paired with bold, confident flavours and precise technique.
Since joining Brown’s in 2023, Tommaso has played a pivotal role in overseeing kitchen operations at Charlie’s, under the guidance of Executive Chef Andrew Sawyer and Chef Director Adam Byatt. Managing a brigade of more than 50 chefs, he has led operations across breakfast, afternoon tea, in-room dining, and à la carte fine dining – always with a focus on quality, consistency, and collaboration. In his new role, Tommaso will work closely with Sawyer and the wider culinary team to further develop Charlie’s evolving menus, champion sustainable practices, and mentor emerging talent within the kitchen.
“We are thrilled to recognise Tommaso’s commitment and creative vision,” said Executive Chef Andrew Sawyer. “His instinct for flavour, deep respect for ingredients, and hands-on mentorship make him an invaluable asset as we continue to evolve Brown’s culinary identity.”
As Brown’s Hotel looks ahead to a new era of culinary distinction, Chef Tommaso’s appointment to Head Chef of Charlie’s reinforces its position as a cornerstone of refined hospitality in the heart of Mayfair.
Chef News is sponsored by the the Kitchen Porters Club
Dining and Cooking