Chef of the Week Sponsored by Pure Ionic Water: Dominic Teague, Executive Chef, Waldorf Astoria London – Admiralty Arch

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How long have you worked at your current restaurant? 
I joined Waldorf Astoria London – Admiralty Arch in January this year, ahead of its opening later in the year.

Where did your passion for cooking come from and where did you learn your skills?
My interest developed from a young age, with a family allotment where we grew strawberries, rhubarb, potatoes and carrots, as well as keeping a beehive, which gave me an appreciation for fresh produce and home cooking. We would often use fallen apples to make apple crumble on Sundays. My father was also a publican, so hospitality was always part of the family.

What do you enjoy most about being a chef?
I enjoy the variety; no two days are the same. Working with great people and high-quality produce, being creative, and the opportunities the industry offers, including travel.

Name three ingredients you couldn’t cook without.
Shallots, salt, and lemons.

Which piece of kitchen equipment couldn’t you live without?
A decent blender, it’s a crucial tool for so many soups, sauces and purées.

What food trends are you spotting at the moment?
Fermentation continues to grow in popularity, along with international influences, particularly techniques and specialist ingredients combined with local produce. There is also a shift towards simpler menus, with a stronger focus on well cooked, high quality, sustainably sourced, seasonal produce.

What do you think is a common mistake that lets chefs down?
A common mistake is not tasting their own food. There can also be a lack of patience in learning the craft, it takes time to properly develop, refine and progress.

What is your favourite time of year for food, and why?
Spring, there’s an abundance of quality produce, and it brings a sense of freshness after winter.

Which of your dishes are you most proud of?
An apricot brûlée I developed in my last position was inspired by my mother, who made a simple version for family occasions when I was a child. I recreated the dish to be gluten and dairy free, which was a challenge in itself, but it brought a strong sense of nostalgia and I was pleased to share it with others.

I also enjoy working with seafood and foraged ingredients, which led to a dish of Orkney scallop, heritage carrot, sea purslane and crispy chicken skin, showcasing the best of British produce.

How do you come up with new dishes?
Primarily driven by quality, seasonal produce, and I also take inspiration from dining out and exploring new places and dishes, with ideas developing through my own experience.

Who was your greatest influence?
I have been fortunate to work with many great chefs, but early in my career, Paul Gayler had a particularly strong influence during my time at The Lanesborough.

Tell us three chefs you admire.
Too many to limit to just three, so I will break it down into three parts.

The Roux brothers have to come first for their profound impact on the UK culinary scene. Their influence shaped an entire generation of chefs and elevated standards across the industry.

During my own career, I have been most influenced by chefs I worked closely with: Paul Gayler, the Galvin brothers, and Jonathan Wright. I also worked alongside Stuart Ralston, and it has been incredibly rewarding to see his journey from our early days together to earning a Michelin star and building a successful restaurant group.

Looking ahead, I am especially excited to collaborate with globally renowned chefs Daniel Boulud and Clare Smyth MBE, who are our chef partners at Waldorf Astoria London – Admiralty Arch.

What is your favourite cookbook?
White Heat by Marco Pierre White, it was game changing for my generation in how we viewed being a chef and food. Also, French Provincial Cooking by Elizabeth David, which I read while backpacking around South East Asia after leaving college.

Who do you think are the chefs to watch over the next few months?
Harrison Brockington, who recently won the Roux Scholarship. It is always so exciting to see new young talent shining through in the industry.

What’s been your favourite new restaurant opening of the last year?
I really enjoyed a visit to Cornucopia by Clare Smyth, which opened towards the end of 2025 and has since earned a Michelin star. It’s a neighbourhood restaurant serving elevated British food that also feels quite playful – we had a great time.

www.hilton.com/en/brands/waldorf-astoria/