Brown’s Hotel appoints new senior kitchen members

Brown’s Hotel in Mayfair has announced the appointment of four new kitchen team members Andrew Sawyer, Fernando Montejo Moraga, Mike Shaw, and Mathieu Dias, who will be overseen by Michelin-starred chef Asam Byatt, the hotel’s chef director. 

Sawyer has been appointed executive chef at the hotel, where he will work closely with Byatt on menus to elevate the banqueting and afternoon tea offerings. He will also be responsible for team and resource management, as he previously held the role of executive chef at The River Restaurant, the Gordon Ramsay restaurant at The Savoy. 

Montejo Moraga, who joins alongside Sawyer, will take on the role of head chef in the main kitchen after his most recent position as head chef at Michelin-starred Barrafina in Soho. He will work in conjunction with the executive chef, supporting menu development, ingredient selection and cooking his creations. 

Shaw, head chef of Charlie’s, has also joined the new kitchen leadership team. Throughout his 21-year career, he has spent time working alongside Byatt in both of his Clapham restaurants, Trinity and Bistro Union. He will be responsible for the day to day management of the kitchen to maintain “excellent” standards. 

In addition, Dias has been appointed head pastry chef and will be responsible for the hotel’s “award-winning” afternoon tea, the dessert’s in Charlie’s and across Brown’s. 

Byatt said: “I couldn’t be happier or prouder of our new senior team at Brown’s Hotel. We have a collective understanding and they each bring incredible experience. Together we have high ambition to deliver a truly outstanding culinary experience here in the centre of Mayfair. 

“I love being part of the Brown’s team, but I am only as good as the people surrounding me. With Andrew at the helm supported by Fernando, Mike delivering on our goals for Charlie’s and Mathieu’s patisserie craftsmanship – I feel incredibly excited about our future together.