Mark Levy joins Burgh Island Hotel

Burgh Island Hotel, the Art Deco retreat on a private tidal island in South Devon, has appointed Mark Levy as its new executive head chef. 

Levy brings three decades of hospitality experience spanning the UK, US and Europe to the role. He has led kitchens as executive chef at venues such as The Point in New York – the only Forbes five-star property in upstate NY – and the Ivy Hotel in Baltimore, one of only two Forbes four-star establishments in the city. 

At Burgh Island, Levy aims to integrate his global expertise with the region's culinary traditions, creating menus inspired by the island's natural beauty and heritage. The chef will look to develop the hotel's local partnerships with suppliers across the county, playing a vital role in supporting the business's sustainability goals. 

"I am honoured to join Burgh Island as its new executive head chef," says Levy. "The hotel's rich history, stunning location and superb team offer endless inspiration. I look forward to crafting menus that celebrate the incredible ingredients available here, delivering bold and exciting flavours that reflect both my journey as a chef and the spirit of this iconic destination."

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