Brown's Hotel announces new culinary appointment

Brown’s Hotel has announced the promotion of senior sous chef Tommaso Bizzocchi to head chef of Charlie’s.

With a career shaped at some of London’s most acclaimed kitchens – including The River Restaurant by Gordon Ramsay at The Savoy, Chiltern Firehouse and Cinder – Bizzocchi brings his expertise in fine dining, team leadership and menu innovation to Brown’s Hotel.

Originally from Pesaro, Italy, Bizzocchi's cooking techniques are rooted in the principles of seasonality, sustainability and produce. His dishes reflect a refined Italian sensibility paired with bold, confident flavours and precise techniques.

Since joining Brown’s in 2023, Bizzocchi has played a pivotal role in overseeing kitchen operations at Charlie’s, under the guidance of executive chef Andrew Sawyer and chef-director Adam Byatt. Managing a brigade of more than 50 chefs, he has led operations across breakfast, afternoon tea, in-room dining and à la carte fine dining.

A new chapter for the chef

In his new role, Bizzocchi will work closely with Sawyer and the wider culinary team to further develop Charlie’s evolving menus, champion sustainable practices and mentor emerging talent within the kitchen.

“We are thrilled to recognise Tommaso’s commitment and creative vision,” says executive chef Andrew Sawyer. “His instinct for flavour, deep respect for ingredients and hands-on mentorship make him an invaluable asset as we continue to evolve Brown’s culinary identity.”

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