Behind the Apron: An interview with Alex Dilling
In an exclusive collaboration with one of the UK’s most lauded chefs, Luxury Restaurant Guide members are invited to experience a complimentary two-Michelin-star meal at Alex Dilling’s eponymous restaurant when dining with another guest — available until 30 June 2025. To celebrate the partnership, we sat down with the chef himself for a rare and revealing interview.
At just 42, Dilling has already left an indelible mark on fine dining, swiftly earning two Michelin stars for his eponymous restaurant in 2023. Now leading one of the UK’s most sought-after dining rooms — a 34-seat restaurant perched on the first floor of Hotel Café Royal overlooking Regent Street — he is known for his modern interpretation of classical French cuisine.
His journey has included formative years with Alain Ducasse in New York, where he earned two Michelin stars, and later with Hélène Darroze, maintaining her two-star standards across London and Paris. At The Greenhouse, he cemented his status in the UK with his own two-star acclaim.
Here, Alex shares candid insights into his culinary evolution, why he’s stepping further into the spotlight, and what continues to inspire him both in and out of the kitchen.
British Born and American Raised
Q: How have British and American tastes influenced your cooking styles? Are there specific differences between the two?
A: I definitely take influence from both, America more on my days off as I do have a penchant for “fast food” but done well. Part of my time in the US as a child was in California so we had great Mexican food in that region too. That said, English pub food is my go-to for a relaxed day off – there’s nothing better than a great country pub and I’ve discovered some great ones recently.
A Glimpse Behind the Apron
Q: When you’re not in the kitchen, what brings you joy or helps you recharge? Any hobbies or rituals to stay grounded?
A: Believe it or not cooking a family meal (so back behind the stove) is the most relaxing way I can spend a Sunday – with reggae music or cookery shows on in the background, I will take my time in the kitchen, even if it’s just 5 of us eating. Otherwise I love to unwind by travelling and exploring a new city, trying the local cuisine. The occasional spa day helps me unwind too, being on my feet for over 10 hours at a time most days means I need recharge when possible.
A Day in the Life
Q: Can you walk us through a typical day, from morning to the final dish? What’s the one aspect of your work that still surprises you?
A: My days can start quite early, around 8.30am and sometimes not being home until midnight, though I try and balance that. And start later some days during the week or will take the odd night here and there during the week to be with my family. I like to leave when my team do and start when they do as much as possible. I’m always on the pass during service but will get stuck in with the team during the day. This is mixed with supplier meetings, recruiting, looking at our bar menu, restaurant decor – each day is different but never quiet.
Humbling Moments
Q: While there are many high points in a chef’s career, are there any unexpected moments or humbling experiences that shaped your cooking or business approach?
A: Myself and my partner run the restaurant – it’s our own business which is far more stressful than I could have imagined. The details like political changes that can impact your company I never imagined having to deal with. Greenhouse closing was hard of course, that was beyond anyone’s control and it was a much loved institution, followed by Covid, however to rise from that start from scratch as a small independent team and get two stars from zero so quickly meant even more.
Breaking the Mold
Q: Fine dining can sometimes feel intimidating—especially with ingredients like caviar. How do you make your restaurant feel accessible while still maintaining high standards?
A: We want everyone to feel welcome in our restaurant – our team are young and passionate and it is very much ingrained within them to make people have an enjoyable experience. The worst is a stiff and cold service in any restaurant – especially fine dining. Everyone visits for a different reason but we see most people celebrating a special occasion and we go out of our way to ensure that’s the case. If someone has a particular aversion to certain ingredients we aren’t offended and will always try and accommodate dietary needs.
Michelin Influence
Q: Having worked in some of the world’s most celebrated kitchens, what’s the best piece of Michelin advice you’ve received, and who gave it to you?
A: Alain Ducasse, who was the first fine dining chef I worked for, has such a strong ethos for produce which I stand by. Rigour and discipline are so important in this industry – to strive to always be better. That’s how a chef can stand out in the kitchen.
Evolving the Industry
Q: Where do you see fine dining going in the next five years? What role do you think innovation and environment will play in shaping its future?
A: I think we are authentic – we use great produce – which is the heart of fine dining and a large part of the price you pay. We are using the very best ingredients in the world. With social media you do see chefs being inspired by each other and influencing others in certain sectors of the restaurant industry, I am always wanting to innovate and follow my own path rather than follow.
The Art of Presentation
Q: Your Instagram is widely admired for its striking visuals. Has social media evolved how you approach presentation in the restaurant?
A: I think the dishes we started producing at the Greenhouse and now were ahead of their time – we were producing them for their beauty and taste before you had to worry about Instagram. We like to keep some mystique to the dishes too. The way people dine and chose restaurants has changed and we have to adapt to that also. Social media aside I always want my food to both look and taste great.
TV Appearances: A Rare Moment in the Spotlight
Q: You’ve kept a relatively low profile in the media, but with last weekend’s TV appearance on James Martin’s Saturday Morning, what made you decide to step into the spotlight now, and how do you navigate balancing your private life with your public persona?
A: I have always loved watching the James Martin show and weekend cooking programs – they are always on in the background when I’m at home.
My passion is cooking and thinking about media was not in my forefront when starting my career so it’s been a gradual coax into media over the years. Now with the huge price rises in every aspect of operating a restaurant, I think it’s important to give the restaurant as strong of a foundation as possible in terms of exposure – tv is a great platform for that. I’ve done a couple of tv pilots too – all food related. I’m slowly becoming more confident in front of the camera!
Luxury Restaurant Guide member offer
Exclusive Member Privilege: Dine complimentary (food bill only) when accompanied by one or more guests, with all parties enjoying the eight-course tasting menu (£215 per person). Available for dinner Tuesday to Saturday, and lunch on Saturdays. Offer valid until 30th June 2025.
For example, two guests dining together will enjoy the full experience for just £215 — a saving of £215 on the food bill alone.
Not a member? Join today from just £9 per month to enjoy this exclusive offer at Alex Dilling and privileges at over 435 leading restaurants – with the freedom to cancel anytime.
Alex Dilling at Hotel Cafe Royal
68 Regent Street
London W1B 4DY
