London Lantern

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Top London Chefs and Restaurateurs - Ben Purton of The Montagu

21/07/2005, By

Reader Rating: 2.9 from 21724 votes

The Montagu at Hyatt Regency London - The Churchill opened in May 2005, and has quickly established itself as a destination restaurant in Central London. The Executive Chef is Ben Purton, formerly Head Chef at Selfridges Ltd, where he oversaw 17 food outlets and was responsible for a team of 46 chefs.

Ben has previously worked with Hyatt Regency London - The Churchill’s General Manager, Michael Gray, when both were at the Hyatt Carlton Tower hotel in Knightsbridge. He was Chef de Cuisine at the Carlton Tower from 2002-2004, responsible for The Rib Room & Oyster Bar, Chinoiserie and Lobby Lounge. Prior to that, Ben was Chef de Cuisine at The Lowndes Hyatt Hotel, London, from 2000-2002.

Starting his career as a kitchen porter, aged 16, at the Woodford Moat House in Essex, Ben quickly rose through the ranks to Commis Chef at the hotel, eventually moving to the Hyatt Carlton Tower in 1994, aged 19, also as Commis Chef, then upwards to Chef de Partie (in 1998) and Senior Sous Chef (1998-2000).

Throughout his career, Ben has acquired numerous qualifications through Waltham Forest College and Thames Valley University including the “Victor Cesarani Award for Excellence. In 2000 Ben was asked to become Springboard’s “Ambassador for the Hospitality Industry” due to the passion, dedication and time he spends on encouraging young people to join the hospitality industry.

Now aged 30, Ben has arrived at Hyatt Regency London - The Churchill with a wealth of experience, and a passion for cooking with the best British ingredients.

"When I heard that Hyatt had once again returned to London, and that there was an opening to work not only for this outstanding hotel group, but also Michael Gray, I was unable to refuse,” stated Ben. “Hyatt has always believed that food and beverage are integral within their hotels, and The Churchill is no exception.

I am looking forward to developing not only all the various food and beverage areas within the hotel, but also working closely with all the chefs to ensure that this hotel becomes a destination hotel, as well as the number one career choice for young chefs in London.”

Michael Gray, General Manager, is delighted to welcome Ben back to Hyatt. “I have always respected Ben's skills not only as a Chef, but also as an excellent leader, with the vision and ability to meet the needs of the customers, staff and the operational side of the hotel. Ben is also an excellent example of the development possibilities in our industry, and I know he will serve as an inspiration for young people in catering to strive for their career goals."

Ben oversees The Montagu, the hotel’s 12 conference and banqueting rooms, room service, The Churchill Bar and Regency Club facilities. For further details, a visit to their Website is recommended.

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