The Charing Cross Hotel has appointed a new Executive Chef whose career has included cooking luncheon for HM The Queen and HRH The Duke of Edinburgh. Dean Crews will directly manage all the food operations for the Grade II listed hotel near Trafalgar Square, whose restaurants and bars have original Victorian features and afford fantastic views over The Strand and Trafalgar Square.
Crew’s career spans over 15 years in which he has cooked at Michelin-star level and multi-rosette establishments and was among the finalists for the 2010 National Chef of the year.
Most recently he was Executive Chef for The Finesse Collection, a group of four privately owned hotels in the East Midlands . During his time there Crews was selected by Buckingham Palace to cook for HM The Queen and Prince Philip at a special luncheon.
At the Charing Cross Hotel, Dean will oversee 30 kitchen members and will be responsible for The Brasserie at Charing Cross, a 100 cover restaurant serving modern British and international cuisine, light meals in Eleanor’s Cocktail Bar, 24-hr Room Service and food in the Executive Lounge. The Charing Cross Hotel also offers a popular Meetings and Events venue that recently completed a £500,00 refurbishment offering eight meeting/event rooms and the luxurious 200-guest Betjeman Suite.
Alluding to his plans for the new role, Crews said: “I want to make the Charing Cross Hotel the dining destination for leisure, business and events, and my philosophy is to showcase both the ingredients and the professionalism of the team. I believe in the foundations of great cooking but I also have no boundaries in terms of what is supposed to be conventional. It’s important to me that all guests experience the same level of pride and kitchen professionalism, whether we are preparing a sandwich, a breakfast or a three-course meal. Menu wise we will change over time and I look forward to exploring more about what guests enjoying during their time in the Charing Cross Hotel.”
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