Adam Byatt - Executive Chef
At the forefront of the innovative British cooking scene, Adam began his career aged 16 at Claridge’s Hotel before moving on to the Berkeley Hotel and later to The Square in Mayfair, before opening his award-winning debut venture, Thyme. In 2006, Adam established Trinity in Clapham, which was subsequently awarded a Michelin Star and has held three AA Rosettes for a decade, whilst his other successful ventures, Bistro Union and Trinity’s Upstairs, both hold Bib Gourmands. As the hotel’s Chef Director, Adam is at the helm to lead Brown’s into an exciting new chapter of its culinary history.
Matthew Starling - Head Chef
Hailing from Perth, Australia, Matt’s rise through the culinary ranks began when he apprenticed at the award-winning The Gala Restaurant. Several years and exalted restaurants later, he made his debut in London at Simon Rogan’s Roganic in Marylebone, learning from Simon’s avant-garde, organic approach. When Simon Rogan opened Fera at Claridge’s, Matt went with him. Fera was awarded a Michelin star within five months, and when Matt took over as Head Chef, it retained this coveted award. His natural philosophy and creative approach to cooking creates an exciting platform to elevate Charlie’s revolutionary cuisine.
Jesus Adorno - Director of Hospitality
Adorno’s esteemed career has seen him at the helm of London institution, Le Caprice, for 30 years. Joining the restaurant as head waiter on its opening day in the 1980s, Adorno quickly became an integral part of the restaurant, known to all and greeting guests with a warm welcome on each visit. Adorno became a board member of Caprice Holdings in the 1990s, and departed his longstanding position in 2020.
Adorno’s new role as Director of Hospitality at Brown’s Hotel will oversee the Front of House at Charlie’s alongside Restaurant Manager, Abigail Clark. Charlie’s by Adam Byatt, named after Lord Charles Forte, delivers a seasonally evolving menu offering the best of British with a contemporary twist.