Alex Dilling | Executive Chef
Born in London but raised in America, Alex’s culinary journey started when he worked for the master of French gastronomy, Alain Ducasse, under the direction of Didier Elena and Tony Esnault at Adour in New York. During his time, the Manhattan destination received two Michelin stars. In 2012, Alex built upon his knowledge and skills as Chef de Cuisine at New York ‘hidden gem’, Caviar Russe, earning a Michelin star in 2013, a clear highlight and defining moment in his career.
Moving back to London Alex found himself at Hélène Darroze at The Connaught where he most recently led the team as Executive Corporate Chef, helping maintain the London restaurant’s two Michelin stars, as well as overseeing the Paris site and global events in Japan, Mexico and New York.
Alex’s ingredient-led approach to cooking he feels is genetic; having enjoyed his mother’s exceptional home cooked fayre as a child and spending time with his talented grandfather. Together they would scour the markets of San Francisco in search of seasonal ingredients, preparing them to perfection and ensuring their most dominant tastes were respected, served, shared and enjoyed.
Alex strives to be as meticulous and precise as possible which has become ingrained in his style today, apparent through the execution of his menu for The Greenhouse. Alex took control of the kitchen at The Greenhouse in August 2018, once the favourite London restaurant of his very own grandfather.