Chef Alex Dilling, seated and smiling in casual clothes.

Snack course: a quick Q&A with chef Alex Dilling

06 Feb 2026

Journalist

The Francophile chef shares his go-to spot for roast chicken in London, his travel essentials and why Alain Ducasse is the Brad Pitt of gastronomy

Alex Dilling is the Chef-Patron of an eponymous two-Michelin-starred restaurant at the Hotel Café Royal in London. A certified lover of French cuisine who grew up between the US and UK, he trained under Alain Ducasse, his “mentor”, in New York, before returning to the UK to work for another Ducasse protégé, Hélène Darroze. When not turning out exquisite plates at the restaurant, which overlooks Regent Street in the heart of London’s West End, he likes to spend time in the Cotswolds, exploring the pretty English region’s cosy pubs and restaurants.

Hi, Alex, what do you always have in the fridge at home?

I try to have tortillas in the fridge, because you can always make a quick snack if you have a tortilla as a base. We have a Mexican restaurant down the road from us that has a Mexican grocery store, and they sell their leftover corn tortillas.

What do you like to cook on your days off?

Slow-cooked things like braises that take time and make the house smell good.

You’re a big fan of roast chicken. Who does the best roast bird in London?

My go-to would be Josephine Bouchon. It's incredibly good. Some places charge extortionate amounts for a roast chicken, but Claude Bosi's chicken and chips is fantastic and really good value.

What's the best restaurant you've been to lately?

I was very fortunate to eat at Alain Ducasse at Le Louis XV in Monaco. It's been on my bucket list for 20 years. It didn't disappoint. It was just the most inspiring restaurant experience, both in service and food. It was a dream meal. A beautiful, timeless, incredible restaurant.

What’s the best dish you've ever eaten?

Probably [Thomas Keller’s] Oysters and Pearls. The first time I had it was at The French Laundry. It’s shocking how good it is; it’s just impeccable. It's a dish that was created so long ago and still seems relevant today. I think a lot of chefs would say that's the best dish they've ever had.

Are there any restaurants you are desperate to try this year?

I've never been to The Fat Duck, so I definitely want to go there. Chapter One in Dublin, too. I cooked with Mickael [Viljanen] at our restaurant in London, so I got a little taste of his food. I think he’s an absolute genius. His food resonates with me on so many levels.

What are your travel essentials?

I travel a lot. It's usually for work, so I've always got my knife case with me. I'd feel lost being in a kitchen without my knives. Half my suitcase is my knives, my Birkenstocks, my chef jacket. Other than that, I'm pretty easy going.

What are your favourite eating cities outside of London?

Paris is one of my favourite places in the world. I love cooking French cuisine, so that's somewhere I go for inspiration and just to enjoy really beautiful gastronomy at all levels, from bistros to fine dining. I've spent a huge amount of time in San Sebastián and I love it. Italy is somewhere I really want to discover more. I've eaten a lot of casual food around Italy, but I think what some of the top chefs are doing there is really interesting.

Who's the most famous person to visit the restaurant?

There's one guest who, for me, is the top and that's when Alain Ducasse came to eat in our restaurant. I was actually planning to have the night off. I was having a beer around the corner and I got a call saying, “Alain Ducasse has just booked!” And it was just a magical moment. Someone I look up to so much, who's shaped my career, to come and eat in our restaurant and enjoy our cuisine, and then spend time in the kitchen with the team and with me – it was one of those nights you dream about. He may not be a celebrity in the public eye, but for me, he's the Brad Pitt of gastronomy.

What’s an overrated and an underrated ingredient in your opinion?

I don't think there are many overrated ingredients. I'm sure a lot of people say caviar and truffles are overrated, but when we have guests coming in, spending £200-300 on a menu, let them enjoy truffles. It’s their time to do that; you don't get to eat these things at home. Underrated, I would say a lot of fish, like mackerel and sardines, things we always have on our menu. I think people look at them as too fishy and they're a bit scared to cook them. The flavour you get out of these fish is just amazing. People should use more of them – they're really inexpensive, they're in abundance, and are just so delicious if handled properly.

What would your last meal on Earth be?

I would let my mum cook for me, something that I grew up eating that's nostalgic. I'm spoiled that I get to eat out in great restaurants. You get taken care of well. But ultimately, what we want is just food that comforts the soul, and that comes from my mum.

She always cooked a Mexican dish called chilaquiles on my birthday, which is something I love. So probably that or roast chicken, something really simple.

Thank you, Alex.

Chef Alex Dilling seated, looking out of a window.

The chef

Alex Dilling is a celebrated British chef known for his mastery of fine dining and innovative approach to contemporary European cuisine. As Executive Chef at Alex Dilling at Hotel Café Royal in London, he has achieved two Michelin stars for his modern interpretation of French gastronomy, earning a place among the leading figures in global haute cuisine.

FUN FACT: Before becoming a chef, Dilling had rock star aspirations.

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