Executive Chef, Corinthia Hotel London
Garry Hollihead is Executive Chef of Corinthia Hotel London and his clean and simple style of cooking celebrating the best provenance ingredients he can source from the four corners of the UK, has been enjoyed at the 294-room property since he joined pre-opening in October 2010.
His cooking influence stretches across all dining outlets from the British-influenced The Northall and Italian-style Massimo Restaurant and Oyster Bar to cocktail parties for up to 400 and Private Dining Room experiences enjoyed by guests from around the world, including celebrities and royalty.
He has a passion for British food of optimal provenance which is sourced from the best small artisinal food makers, farmers and fisheries – from Cornwall and Cumbria to Scotland and Ireland. He has built up personal relationships with his suppliers over a period of 30 years, including Head Keeper, David Whitby at the Petworth Estate in West Sussex who supplies game to the hotel.
This game includes partridges, pheasants and venison, and depending on season, foraged wild mushrooms and chestnuts from the estate are offered at the hotel too.
Often Garry will ring his suppliers early morning and hours later the fresh produce is being delivered to the hotel – from the cold waters of Scotland come scallops and Hebridean halibut to oysters from the salt marshes of the Thames Estuary.
Garry likes to work with seasonal produce and is constantly adapting hotel menus to highlight the best freshly-available. For example, this year he built menus around asparagus in Spring, strawberries in Summer, tomatoes early Autumn, apples and pears late Autumn, “The ego is in the food not the chefs here. I like to keep food simple and clean. We are very driven by seasonality,” says Garry.
Garry, aged 54, is married with two children and lives in Wandsworth south London where he grows his own vegetables and herbs. He cycles to and from work. He enjoys fly fishing and shooting for game.
Garry’s career has taken him across an array of top restaurants in Europe and the Middle East. His classical training was under the three-Michelin-starred chef Louis Outhier of the famous Restaurant L’Oasis on the Cote D’Azur. He won Sutherlands restaurant its first Michelin star which he retained for four years. He went on to win further Michelin stars for the distinguished L’Escargot.