Five-star country house hotel Luton Hoo Hotel, Golf & Spa has appointed Christopher Mouyiassi as its new executive head chef.
As executive head chef, Mouyiassi will oversee dining across the hotel’s 2 AA Rosette Wernher Restaurant, Country Club restaurant Adam’s Brasserie and the 19th bar well as afternoon tea and banqueting for meetings, conferences and weddings.
Mouyiassi, who lives locally in Luton, brings more than 20 years’ experience to the role.
He trained as a chef at Darlington Technical Catering College and was hooked from the very beginning. Christopher gained experience working under Peter Kromberg in the Michelin-starred Soufflé restaurant at the Intercontinental Hotel, where he was the youngest chef to work the sauce section.
From there he worked with some of the capitals most established chefs, including Mark Hix at Le Caprice, Steven Terry at Coast and Chris Galvin at the Orrery, before taking up his most recent positions as Executive Chef for Airculinaire and Head Chef of the Stables Restaurant at The Grove Hotel.
Mouyiassi said: “As such a large hotel with multiple food offerings, there is so much potential at Luton Hoo and I can’t wait to be able to look back in a couple of years’ time to see how much my team and I have achieved. My passion for food has always been inside me, my grandad was a chef and I always enjoyed going through his old menus. I would describe my cooking style as vibrant and seasonal, and I am incredibly excited to bring my experience and expertise to share with the team and all our guests at Luton Hoo.”
Matthew Long, general manager of Luton Hoo Hotel, Golf & Spa said: “I am delighted to welcome Christopher to Luton Hoo. He brings a wealth of experience, not only in creating exciting menus, but as an inspiring team leader with a passion for training and mentoring. He will be a great asset to our dining offering and to the senior management team.”