Private Chef - “26” Grosvenor Street, Mayfair, London
About Coterie
Coterie group consists of leading wine merchants, distributors, storage providers, and platforms that elevate how wine is bought, enjoyed, moved, stored, and owned. Each is defined by its own expertise and reputation, developed over time through long-standing relationships and a deep understanding of the market. Together, they are strengthened through shared capability, greater visibility, and a more connected way of operating. Coterie operates across three traditionally separate areas of the fine wine market: merchants, logistics and storage, and financial access. Most wine businesses sit within one. Coterie connects them through shared infrastructure, shared expertise, and a more aligned way of working.
The Opportunity
We have an exciting opportunity to join a dynamic, market-leading fine wine group, as the Private Chef in our new Coterie office and private event space ’26’, based in Grosvenor Street, Mayfair, London.
We're passionate about delivering best-in-class service through our expert team, streamlined processes, and innovative technology. We are committed to fostering a collaborative and supportive work environment where employees can thrive and make a significant impact. Shape the future of fine wine with us.
Our new office is planned to open in September 2026, and along with being the home for our Coterie Team, it will be home to an exclusive private event space, consisting of two private dining rooms, a fine wine tasting room, and relaxed lounge space, where we will entertain wine producers, private clients, hospitality customers, and invited guests.
Role Summary
We are looking for a Private Chef for “26” who will be a culinary leader responsible for overseeing all aspects of 26’s culinary operations. Our chef will serve a highly discerning client base that expects both high-end refinement and consistent, personalised service.
This is a high-visibility, hands-on role requiring an exceptional chef who can effortlessly balance culinary creativity with operational discipline.
The ideal candidate will cultivate a culture of excellence in the kitchen, deliver seasonal and bespoke menus, champion exceptional wine-and-food pairings supported by our in-house wine team, and engage warmly with clients & guests to build lasting relationships.
Primary Responsibilities
- Menu Development: Work in conjunction with our Culinary & Hospitality Consultant to design, execute, and evolve innovative menus across multiple dining opportunities (fine dining lunches & dinners, drinks receptions, bespoke client events, wine producer events).
- Customisation: Accommodate highly specific dietary requirements, allergies, and custom off-menu requests from clients.
- Wine Synergy: Collaborate closely with the wine team to design sophisticated, seasonal tasting menus and curate exceptional wine-pairing experiences for exclusive events and private dinners.
- Sourcing & Quality: Establish strict food purchase specifications, sourcing the highest quality seasonal, local, and sustainable ingredients.
- Quality Control: Maintain an active presence peak services to inspect, expedite, and guarantee that every plate leaving the kitchen meets the highest aesthetic and culinary standards.
- Floor Presence: Be the face of the kitchen, frequently visiting the dining rooms to build rapport with clients and elevate the member experience.
- Bespoke Events: Collaborate with the Events team to plan and execute custom events for clients. Examples might be at Royal Ascot, Wembley, Goodwood, or Monaco.
- Mentorship & Culture: Recruit, train, mentor, and schedule a highly motivated kitchen team. Foster a professional, respectful, and positive workplace culture that encourages retention and development.
- Operational Standards: Standardise recipes, prep sheets, and plating guides to ensure absolute consistency across all culinary outlets and events.
- Sanitation & Compliance: Ensure strict adherence to all local health department regulations, food safety policies, and HACCP guidelines. Maintain immaculate cleanliness across all kitchen, storage, and refrigeration areas.
- Facilities Management: Monitor and coordinate with the building manager the regular maintenance and repair of all kitchen equipment to ensure a safe, efficient working environment.
Required Skills and Experience
- Experience: Minimum of 10 years of progressive culinary leadership experience (such as Head Chef, or Executive Sous Chef) in a high-end private club, luxury hotel, Michelin-starred, or premium fine-dining establishment.
- Culinary Artistry: Masterful understanding of both classic and contemporary culinary techniques, with a proven track record of designing acclaimed menus.
- Wine & Beverage Knowledge: Strong proficiency in wine pairing, flavour profiles, and working alongside sommeliers or wine merchants to elevate the overall dining experience.
- Interpersonal Skills: Effective communication and emotional intelligence; comfortable interacting with high-net-worth individuals, and leading diverse teams.
- Technical Skills: Proficient with kitchen management software, POS systems, inventory tracking tools.
- Education, Certifications and References: Hold city and guilds 706/1 and 2 or NVQ equivalent.
To perform the role to a high level, you’ll be able to demonstrate the following skills and behaviours.
- Excellent communication skills to relate to guests and your team.
- Deliver excellence under pressure.
- Excellent inter-personal skills.
What We Offer
- Salary: dependent upon experience
- Bonus: an annual bonus scheme, based on company and individual performance
- Pension: employee-employer matched pension contributions of 5% each
- Healthcare: Bupa Private Healthcare
- Events: company-sponsored social events
- Education: Opportunity for wine education sponsorship
- Additional Benefits: Team member discount on wine. An opportunity to build your career, not just take a job.
To Apply
If you’d like to apply, please send a cover letter explaining what you can bring to the role, along with your CV to the People team, [email protected].
Pay: From £80,000.00 per year
Experience:
- Culinary: 10 years (preferred)
Work Location: In person
