Chris Underwood is without doubt one of the most highly experienced and talented modern Pastry Chefs cooking in the UK industry right now. Based in London, he began his career at Cliveden Hotel in Berkshire
The next two years were spent in two legendary 2* Michelin Restaurants – Pied à Terre under Shane Osbourne & with Eric Chavot at The Capital Hotel.
Further stints at The Grove (Colette’s Restaurant), 2* Gidleigh Park with Michael Caines & L`Ortolan with Alan Murchison followed.
Chris was then an integral part of the team that opened & won a Michelin star at La Becasse in Ludlow after just 9 months. This followed with stints at The Langham Hotel, then two & a half years as Head Pastry Chef for 1 Michelin starred Restaurant Tom Aikens in Chelsea where Chris was pushed to his limits creatively and left inspired.
Chris then worked at The Five Fields, The Typing Room and this followed with possibly his most prestigious position to date – as Head Pastry Chef of the 1* Fera in Claridge’s Hotel.
Following this was a creative role as Group Pastry Chef for the Adam Handling Restaurant group.
2020 sees Chris develop the menu as Executive Pastry Chef of The Belmond Cadogan Hotel in London winning the Best Contemporary afternoon tea in the UK in 2019 after just 6 months of opening also working on some interesting side projects.