Michael Dutnall

Chef Michael had possibly the best start to a career any budding young chef could ask for, a coveted apprenticeship at the Connaught Hotel Mayfair under the guidance of esteemed chef Michel Bourdin. This was followed by stints at 1 Lombard, Wiltons, Oulton Hotel & Spa and Whites Club. It was at Whites that Michael achieved the accolade of Master of Culinary Arts 2009 (MCA), under the guidance of Martin Green MCA, before taking the helm at Mayfair hotel, Le Méridien Piccadilly.

Michael then moved on to take charge of the kitchens at one London’s most historic private members’ clubs, the RAF Club as it embarked on its prestigious centenary year. Located in London's Mayfair, the RAF Club offers superb hospitality to serving and former serving officers of the RAF and Allied Air Forces and their guests. Membership stands at around 25,000, with Michael’s cuisine served to guests in the Dining Room restaurant overlooking Green Park and across a multitude of elegant banqueting rooms catering for hundreds of members every day. Michael has cooked for many notable guests during his time at the Club, including members of the Royal Family and senior RAF and NATO personnel.

Creating refined British classics with a focus and commitment to quality and sustainability; Michael sources ethically and seasonally, extending a duty and care to both the environment and the palate.

Michael also prides himself on creating a strong team, developing and mentoring talented young chefs as they progress throughout their careers.