The Beaumont Mayfair has appointed Brendan Fyldes as Executive Chef. Brendan is responsible for the hotel’s overall food offering, including full oversight of The Beaumont Mayfair’s brand-new dining concepts, which are set to launch later in 2025.
Brendan joins The Beaumont Mayfair from Green & Fortune, where he was Chef Director, prior to which he was Executive Chef for GG Hospitality. Whilst here, Brendan worked with The Beaumont Mayfair’s Chief Executive Officer Stuart Procter, and his appointment at the hotel marks the fourth occasion that they have worked together – the first of which was Michelin-starred Northcote in Lancashire.
Brendan brings exceptional experience and flair to the role, having gained One Michelin Star at L’Escargot with Marco Pierre-White, leading the launch of Bentleys with Richard Corrigan as Executive Chef, as well as having helmed the five-star hotel kitchen at The Stafford London. Over the course of his career, he has also fed his personal passion for food provenance, by training as an artisan butcher.
Commenting on the appointment, Chief Executive Officer Stuart Procter said: “We are delighted to have appointed Brendan Fyldes as Executive Chef at The Beaumont Mayfair. Having known and worked with him for many years, I have no doubt that Brendan’s passion and expertise will elevate our food offering to even higher standards, with stand-out menus that embrace seasonality. Additionally, with a restaurant relaunch and other exiting projects planned for this year, Brendan joins the team at a very exciting moment, and I can’t wait to see what he will bring to the table – literally, as well as figuratively.”
Brendan Fyldes added: “I am really looking forward to getting started with the brigade at The Beaumont Mayfair, and to working with Stuart again. I’m sure that our mutual passion for providing exceptional dining experiences will mean that our guests will want to return time and again as we serve up extraordinary menus executed at the highest level. I have some ideas that I’m looking forward to introducing, and I hope our guests will be as excited to try them, as I am to create them.”
