Member Info

Chef Michael Dutnall had possibly the best start to a career any budding young chef could ask for, a coveted apprenticeship at the Connaught Hotel Mayfair under the guidance of esteemed chef Michel Bourdin.  “5 years of blood, sweat & tears, the best time of my life” recalls Chef Michael.

This was followed by stints at 1 Lombard under awarding winning Chef Herbert Berger, then Wiltons, where Michael re-united with one of his former Sous Chefs (now Head Chef) Jérôme Ponchelle MCA.

The next career move was out of the city to 5* Oulton Hotel & Spa in Yorkshire, where Michael’s endeavours were rewarded with a second rosette for the restaurant.

Moving back to London and to Whites Club, it was here that Michael achieved the accolade of Master of Culinary Arts 2009 (MCA), under the guidance of Martin Green MCA, before taking the helm at Mayfair hotel, Le Méridien Piccadilly. Launching the Terrace Grill & Bar, the main restaurant, to great reviews and achieving a rosette within its first month of opening. Michael’s time at Le Meridian also included an appearance on the BBC’s Master Chef as a mentor.

Michael then moved on to take charge of the kitchens at one London’s most historic private members’ clubs, the Royal Air Force Club as it embarked on its prestigious centenary year. Located in London’s Mayfair, the RAF Club offers superb hospitality to serving and former serving officers of the RAF and Allied Air Forces and their guests, with Her Majesty The Queen as Royal Patron.

Membership stands at around 25,000, with Michael’s cuisine served to guests in the Dining Room restaurant overlooking Green Park and across a multitude of elegant banqueting rooms catering for hundreds every day. Michael has cooked for many notable guests during his time at the Club, including members of the Royal Family and senior RAF and NATO personnel. Michael was also lucky enough to be presented to the Club’s Patron, the Queen as part of the 2018 centenary celebrations.

Creating refined British classics with a focus and commitment to quality and sustainability; Michael sources ethically and seasonally, extending a duty and care to both the environment and the palate.

Michael prides himself on creating a strong team, developing and mentoring talented young chefs and apprentices as they progress throughout their careers. A kitchen brigade is only as good as the sum of its parts, with each individual helping deliver success on a daily basis. Club members enjoy superb dining, quality and attention to detail each and every time they dine. Tables are much sought after and Club dining has been elevated under Michael’s stewardship.