As part of its recent £85m renovations, Royal Lancaster London on Hyde Park has appointed Daniel Mcgarey as the new executive head chef.
Mcgarey brings over 16 years of expertise to Royal Lancaster London where he will oversee all of the hotel’s culinary areas including Nipa Thai, Island Grill, Park Restaurant and world-renowned banqueting. Leading a team of 70 staff, Mcgarey will also oversee the hotel’s 24-hour in-room dining service.
Royal Lancaster London is one of the largest banqueting venues in Europe with a capacity of 3,000 guests across its 16 refurbished meetings and events spaces. These include the renowned Nine Kings and Westbourne Suites holding 2,400 guests collectively for a seated dinner.
Mcgarey graduated with a distinction from the Royal Academy of Culinary Arts in 2006. During his apprenticeship he worked at One Aldwych Hotel for chef Mark Gregory MCA as well as acclaimed chef Tony Fleming.
Following his successful apprenticeship, Mcgarey honed his skills at 2-Michelin-starred restaurant, Marcus Wareing, at The Berkley Hotel in Knightsbridge, London, where he gained invaluable experience.
“Working at Marcus Wareing was a defining moment in my career and really shaped the kind of chef I am today – extremely passionate about gastronomy and always striving to do better.”
Through his career he has also worked as head chef at other prestigious hotels and restaurants, such as The Dorchester, Hotel du Vin in Tunbridge Wells, Galvin at Windows, Plateau in Canary Wharf, the Gordon Ramsay Group, and most recently as the Acting Executive Head Chef at the Shangri-La Hotel at The Shard in London.
Mcgarey is passionate about only working with the best and the most sustainable ingredients.
His goal is to modernize the food offering thoughout the hotel and to build a foundation for nurturing the next generation of talent within the industry.