Deepak Mallya is a company man. He’s been wielding pots and pans in The Ritz’s kitchens since 2012 – when he was just 18 – working his way through the ranks at the storied hotel. He’s risen from apprentice to commis chef and executive sous chef, and at the end of 2025 was appointed head chef. In his new role, Mallya will be second in charge across everywhere The Ritz serves food: the Palm Court, Rivoli Bar, rooms and – crucially – the two Michelin-starred Ritz Restaurant. He’ll work directly with executive chef John Williams and lead a team of more than 60 chefs to ensure the landmark remains a key London destination for food.
Here, Mallya shares what he has planned for his new role, how The Ritz manages the tricky balance between preserving its legacy and staying cutting edge, and the dishes he’s excited to serve in the coming months.
Tell us about your new role – what will you be doing?
As head chef I am responsible for overseeing all the food operations across The Ritz London. A key part of my new position is working closely with executive chef John Williams to preserve and develop the cuisine of The Ritz while focusing on its classical foundations. I am also responsible for managing food costs, budgets and labour, which are integral elements to the role.
What would you like to achieve as head chef?
A big personal focus is the nurturing and development of the team. In an establishment of The Ritz’s size and structure, maintaining the highest standards is essential, and this relies firstly on having a confident, well-established senior team that can manage and portray the standards of the kitchen throughout the rest of the brigade.
**What’s coming up that you’re excited about?
Spring is probably my favourite season and I’m very excited to introduce the beautiful produce that comes with it! English asparagus and peas, jersey royal potatoes, broad beans and an abundance of beautiful edible flowers all begin to flourish this time of year. These ingredients allow us to enhance our dishes with freshness, colour and vibrancy and are always a welcome transition from the winter months.
The Ritz is such a famous, historic spot – how do you balance staying current while respecting that heritage?
I think understanding the history of The Ritz is essential in getting that balance, beginning with the opening of the hotel in 1906 by César Ritz when the cuisine was heavily influenced by French cooking. The hotel established strong principles within the kitchen that continue to influence the current cuisine with references to classical French gastronomy.
We use a combination of traditional culinary techniques, flavours and principles, as well as some more modern innovations, to honour the foundations of The Ritz’s culinary history while ensuring the food is still relevant enough and exciting for today’s diners.
What’s a dish you can’t wait for diners to try?
I am particularly excited for the guests to experience the beautiful new season lamb. We have some of the finest lamb in the world here in England. One example of how we bring this to life is with our roast saddle of lamb, served on the bone and carved in the room by our front of house team. We serve it with a stuffed courgette flower and a fragrant lamb sauce infused with black olives, confit garlic and fresh basil. This dish not only showcases the best of British ingredients, but it is a perfect harmony between the kitchen and service teams, combining classical French cooking techniques with refined and elegant tableside presentation.
