Michael Dutnall

Chef Michael began his culinary career with a prestigious apprenticeship at The Connaught Hotel in Mayfair under the legendary Michel Bourdin. He went on to work at notable establishments including 1 Lombard Street, Wiltons, Oulton Hall & Spa, and Whites Club—where he earned the Master of Culinary Arts (MCA) award in 2009.

He later led the kitchens at Le Méridien Piccadilly and then the RAF Club, one of London’s most historic private members’ clubs, where he cooked for distinguished guests including royalty and senior military figures.

Renowned for refined British cuisine with a focus on quality, seasonality, and sustainability, Michael is also passionate about mentoring the next generation of chefs.

He has since returned to Whites Club as Head Chef, bringing his experience and leadership back to one of London’s most iconic institutions.