Fairmont Windsor Park's senior culinary team announced

Meet the Chefs Paving the Way for a Modern Luxury Dining Experience

Following the announcement of its senior leadership team last month, Fairmont Windsor Park – the UK’s hottest new hotel set to open this summer – is delighted to announce the appointment of its core food & beverage team. Part of the Arora Group and in partnership with Fairmont Hotels and Resorts, Fairmont Windsor Park’s restaurants and bars are at the heart and soul of the hotel and offer a truly exceptional culinary experience, honouring local and seasonal ingredients. Striving to deliver excellence alongside authenticity and simplicity, the newly appointed chefs are set to offer creatively crafted menus that span both speciality and all-day dining, afternoon tea and even personalised wellness menus.

Mark Brega: Executive Head Chef

Spearheading Fairmont Windsor Park’s culinary offering is Executive Head Chef, Mark Brega, who brings over 20 years of experience working in leading hotels, private members clubs and luxury catering. Having worked with the likes of Lansdowne Members Club in Mayfair, Relais & Châteaux Hotels as well as On Air Dining for private jets and as the Customer Dedicated Development Chef for British Airways, Mark brings a diverse wealth of experience from the hospitality industry and prides himself on his attention to detail and passion for creating special moments through food. Mark will oversee the menus and dining concepts of all bars and restaurants at Fairmont Windsor Park.

Mark Brega comments “I am thrilled to be overseeing the culinary team at Fairmont Windsor Park and I look forward to getting creative in the kitchen and working alongside some of the most talented chefs in the business. The restaurant concepts and their menus have so much potential, so I’m very excited for what the future holds.”

Matyas Rigo: Head Chef of MOREISH

Also joining the team is Matyas Rigo, who will be the Head Chef of all-dining dining restaurant MOREISH which will offer traditional breakfasts, lunch and an exceptional evening menu that combines a unique fusion of European and Middle Eastern cuisine to create original flavour combinations. After finding a passion for cooking at a young age, Matyas developed his culinary skills after joining a five-star mega yacht and travelling around the world, experiencing multicultural cuisine. For the last five years, Matyas has worked for the Arora Group as the Senior Sous Chef at InterContinental – The O2, gaining valuable professional experience alongside some of London’s best chefs.

Ideal for entertaining, guests can observe Matyas at work in the theatre kitchen at MOREISH and join masterclasses with the pâtissier and Chocolatier. MOREISH is also home to an extensive wine cellar and the Schroders’ Botanicals Bar, presenting a variety of local and international gins from world-renowned brands. The Schroders’ Botanicals Bar will also host a range of gin masterclasses, from premium gin tastings to mixology classes with the hotel’s expert team.

Luke Fouracre: Head Chef of 1215

Luke Fouracre will be joining the team as Head Chef of speciality dining restaurant 1215, set on Fairmont Windsor Park’s South Lawn overlooking the beautiful private terrace and manicured gardens. Luke studied Culinary Arts at London’s Westminster Kingsway College before going on to work at The House of Commons, as Senior Sous Chef at Michelin starred pub The Royal Oak in Berkshire and a variety of other notable establishments. Following this, Luke opened The Bottle and Glass Inn in Henley-On-Thames as Head Chef, where he developed a passion for cooking with local ingredients and game. Luke’s love of seasonal British ingredients will be the driving force behind 1215, where he will draw inspiration from classical flavours to sculpt a carefully crafted menu, with wellbeing at the heart of every dish.

1215 will offer an intimate setting for guests to celebrate special occasions or for those looking to indulge in an extraordinary gastronomy experience. Serving authentic British cuisine of the highest quality, only the finest locally grown produce will be used, utilising The Royal Farms, Windsor artisans and the hotel’s herb and vegetable gardens. Steeped in history, the restaurant obtains its name from the Magna Carta – one of the most important documents in medieval English history and among the most famous documents in the world – which was signed within walking distance in the historic grounds of Runnymede in the year 1215.

Swapnil Sawant: Pastry Sous Chef

Swapnil Sawant has been appointed as Pastry Sous Chef at Fairmont Windsor Park. Swapnil developed his specialism as a pastry chef through 15 years of experience on five-star cruise lines and hotels around the world, for brands such as Marriot and Ritz-Carlton. Priding himself on creating innovative handcrafted food and artistic desserts, Swapnil hopes to bring this flair to the menus of Fairmont Windsor Park. Whilst Swapnil will work across the different restaurants at the hotel, he will predominantly lead the afternoon tea selection at Orchid Tea Room – the perfect place to enjoy a regal afternoon tea. Guests are invited to savour classic fruit scones, savoury delights and seasonal desserts such as the zesty lemon, thyme and elderflower tart complemented by Champagne and a world-class tea selection.

Fairmont Windsor Park will also be home to a wellbeing restaurant set within the tranquil spa – Greens Café. Greens will offer health-conscious guests a wide selection of freshly made produce or a personalised menu chosen from the hotel’s wellbeing chef who is available to prescribe bespoke food and beverage options, with guests’ health and wellbeing in mind. The wellbeing chef at Green is yet to be announced.