Dalloway Terrace is delighted to announce the promotion of the extremely talented Hans Louis from Sous Chef to his new position as Head Chef this month.
Louis will now be overseeing the day-to-day running of the restaurant and adding his own creative touch to the menu.
Dalloway Terrace offers the ideal spot for a light breakfast, bottomless brunch, small plates, afternoon tea or the all-day dining menu. Breakfast favourites feature the Avocado (grilled Plum Tomato, Bloomsbury Chillies, toasted Sourdough) and Blueberry Buttermilk Pancakes (Lemon Curd). Also available on the All Day Dining Menu are culinary delights such as: Seared Hand-Dived Scallops (Cauliflower Purée, Pea Shoots, Parmesan); Herb Crusted New Season Lamb Rump (Goat’s Curd Champ, Spring Pea Purée) and Braised Wild Sea Bass (Clams, Baby Veg, Caviar, Shallot).
Hans Louis boasts over 13 years’ of experience in the industry. He discovered his passion for food at a young age and began to pursue a career in the industry at award-winning Sugar Beach Resort in Mauritius. Hans has continued a varied career in kitchens in both Mauritius and London ever since.
He comments: “I’m thrilled to have been appointed as the new Head Chef at Dalloway Terrace. I’m excited to take on this new role, to continue working with this fantastic team to continue to secure Dalloway Terrace as a top dining destination in London.”