Born in London to an American mother and British father, Dilling’s passion for food was ignited early, and by age 14, he knew he wanted to become a chef. After formal training at Westminster Catering College, his culinary curiosity led him across Europe and the Atlantic, where he honed his skills and developed a deep appreciation for diverse techniques and ingredients.
His career began under the legendary French chef Alain Ducasse at Adour in New York, where he worked closely with Didier Elena and Tony Esnault. During his tenure, the team earned two Michelin stars in 2012. His next role as Executive Chef at Caviar Russe proved pivotal, as he led the restaurant to its first Michelin star in 2013 and developed his passion for caviar, now a hallmark of his cuisine.
Returning to the UK, Dilling joined Hélène Darroze’s team as Executive Corporate Chef, where he helped sustain two Michelin stars for her restaurants in London and Paris. He later elevated The Greenhouse in London, earning the restaurant its second Michelin star with menus that showcased his commitment to luxury and refinement, attracting diners from around the globe.
In September 2022, Dilling opened his first eponymous restaurant on the first floor of Hotel Café Royal, overlooking Regent Street. His ability to modernize classical French and European cuisine through innovative techniques and bold flavor profiles has earned widespread acclaim from critics and diners alike. Michelin has described his dishes as “Exquisite in appearance, and like a seasoned orchestra, where every element on the plate contributes its note of flavor, creating something harmonious and exhilarating.”
With a steadfast commitment to innovation, sustainability, and culinary artistry, Dilling is redefining modern European cuisine. His influence continues to shape the culinary world, solidifying his legacy as a visionary chef and a global leader in fine dining.
