Two Michelin-starred Chef Tom Sellers and HiStory Hospitality are seeking an exceptional Executive Chef to lead the culinary operation of a five-star hotel environment in Buckinghamshire.
This senior role oversees multiple outlets, including a fine dining restaurant (lunch & dinner), a dedicated breakfast team, a golf club, banqueting and events, private dining, and in-room dining.
Working closely with Chef Patron Tom Sellers, you will deliver Michelin-level standards while ensuring operational excellence across a complex, high-volume luxury setting.
The Role
* Overall culinary leadership across all hotel food outlets
* Menu development for fine dining, banqueting, events and IRD
* Management of large, multi-kitchen brigades and senior chefs
* Full financial accountability: food costs, labour, purchasing and stock
* Champion food safety, consistency and five-star service standards
* Mentor and develop culinary talent at all levels
About You
* Proven Executive Chef or Head Chef experience in a Michelin / 3+ Rosette / 5-star hotel environment
* Confident leading large teams across multiple kitchens
* Strong commercial and operational expertise
* Passionate, creative and highly organised leader
* Warm, professional and people-focused approach
Tom Sellers
Hailing from Nottingham, Tom Sellers is a two Michelin-starred Chef who opened his first restaurant, Restaurant Story, at 26. At launch, Tom’s unique approach garnered significant critical acclaim, being awarded a Michelin Star just five months after opening, with a second star following in 2021. Tom learned his craft from some of the world’s most influential Chefs and spent time working alongside the likes of Tom Aikens in London, Thomas Keller at three Michelin-starred per se in New York, and René Redzepi at two Michelin-starred Noma in Copenhagen, all before the age of 21. Story Cellar, a Parisian inspired rotisserie style restaurant opened in 2023 to much critical acclaim followed by Dovetale at 1 Hotel Mayfair, where the restaurant offers a sustainably minded, produce led à la carte menu of reimagined European classics, bolstered by dishes cooked over the grill, and an abundant raw bar.
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