From lively London to the pinnacle of international gastronomy – Alex Dilling soon discovered a fascination for European cuisine; however, his initial apprenticeship years took him to Alain Ducasse at New York’s Adour, where he and his team brilliantly earned two Michelin stars in 2012, and to Caviar Russe, where he discovered his deep love for caviar – which remains one of his most celebrated ingredients to this day. Back home at Helene Darroze, Dilling once again created culinary masterpieces and, between London and Paris, held two Michelin stars. During this time, not only did he shape the culinary heritage of The Greenhouse, London, he also influenced the gastronomic image of the whole city. When The Greenhouse closed in 2020, Dilling set off on his travels again. The next chapter began in 2022, with his first solo project – Hotel Café Royal in the heart of London. Just six months after opening, Alex Dilling’s restaurant has already received two Michelin stars – a triumph of modern French cuisine, seasoned with Dilling’s unmistakable innovation and the best ingredients from around the world. Each dish is an ode to the finesse and provenance of the ingredients, served in an intimate space that pushes the boundaries of the culinary experience. Dilling, with his international community and renowned pop-ups around the world, remains a shining example of how to write culinary poetry with passion, ingenuity and a deep respect for the ingredients.