Chefs & team

Forty people, one kitchen, a lot of care.

The kitchen

Our chefs

Executive Chef & Owner

Trained in Lyon and Copenhagen before opening Hawthorne in 2012.

Head Pastry Chef

Makes every dessert, bread and petit four from scratch each morning.

Chef de Cuisine

Runs the kitchen day to day and leads our fire and grill section.

Sous Chef

Looks after our fish, sauces and the seasonal tasting menu.

Front of house

Head Sommelier

Looks after 2,000 bottles and the monthly winemaker dinners.

Restaurant Manager

Makes sure every guest leaves happier than they arrived.

Events Manager

Plans every private dinner, wedding and celebration.

Head Bartender

Builds our garden cocktail list from the terrace herbs.

I hire for kindness first. You can teach anyone to cook, but you cannot teach them to care.

Elias MoreauExecutive Chef & Owner

Join us

Four-day weeks, living wages and a family meal every day.