David was born in Brisbane, Australia where he had his initial training. He undertook his apprenticeship at the Brisbane Hilton under Master Pastry Chef, Walter Peters. He came to Europe in the 1990s and gained experience at the Michelin establishments Fleur de Sel (Haselmere); Chateau de Montreuil (France), Dolder Grand (Zurich) and the Four Seasons Hotels (London/Dublin/Houston/San Francisco). He joined Caprice Holdings Limited as Pastry Chef at The Ivy in 1998 before leaving to start his own business, Proof is in the Pudding, which he operated for eight years. He joined C&K in 2013 as Head Pastry Chef at The Wolseley before becoming Head Chef in 2017.

Christian started his career as a chef in Adelaide working with Maggie Beer. He moved to Delaware North as Executive Chef where he stayed for four years before moving to the UK as Head Chef of Swan at The Globe. Christian joined The Wolseley as Sous Chef in February 2011. In November 2011 he was promoted to the role of Senior Sous Chef and in July 2012 was promoted to Executive Sous Chef at The Wolseley. In March 2014 Christian was appointed to the role Head Chef at Colbert before moving to The Beaumont Hotel as Head Chef in April 2015 and now The Delaunay in 2020.

Born in London, Charles Hilton has spent most of his career in Scotland (it was a hotel in Troon - a small seaside town on the West coast, where Charles first found his calling to be a Chef, at the age of 17). Following a stint in Sydney working for Tony Bilson at Bilsons, Charles returned to London nine years ago. He joined Corbin & King from the AMBA Hotel where he was Executive Head Chef for two years - responsible for a rebrand and the roll-out of new menus at the time. He has been at the helm of the Zédel kitchen in the role of Head Chef since September 2016.

Sasha has spent the past 18 years working in various restaurants and hotels across the UK and Germany. From small fine dining establishments to 4-Rosette restaurants such as Rules and The Bleeding Heart in London, Sasha has also looked after high-volume sit down dinners, banquets and canapé receptions during his time at Floridita and Butlers Wharf Chop House. In October 2016 Sasha joined Corbin & King at The Wolseley as a Sous Chef, rising to Senior Sous and then Executive Sous in the space of just two years. In the summer of 2019, Sasha made the move from Piccadilly to Sloane Square, assuming his new position of Head Chef at Colbert.

Born and initially trained in Jamaica, Claud moved to London in 2001. Claud has worked for many notable hotels and restaurants in London as he's built his career; Charlotte Street Hotel, (Senior chef de partie,) Bluebird, (Chef de partie,) Roux at Parliament Square, (Sous chef,) to name a few. Claud joined Corbin & King in 2016 as Executive Sous Chef of the Colony Grill at The Beaumont Hotel. After a successful tenure, he joined Fischer's in 2020 as Head Chef.

Lee Ward trained at The Feathers Hotel in Woodstock before joining various notable restaurants both in the UK and abroad, such as Hanbury Manor, Quaglino's and Bank Aldwych. He was part owner and investor in the organic bakery, Flour Power City, before working for Rhubarb Food Design from 2002 - 2011. It was in September 2011 that Lee joined Corbin & King as Executive Sous Chef for the opening of The Delaunay, being promoted to Head Chef there in February 2012. Time as Head Chef at Fischer's followed before moving over to Bellanger to help with its opening. From April - October 2017, Lee was based at The Wolseley in preparation for the opening of Café Wolseley at which he is now Head Chef.

Maciej has displayed a strong presence in the London hospitality industry for over 15 years, with a variety of Sous Chef positions in notable restaurants including Rextail and Annabel's. It was in June 2014 that Maciej joined Corbin & King as Sous Chef for the opening of Fischer's - a position which he has held for the past four years. In spring 2019, Maciej assumed his new role as Head Chef at Soutine.

Ray has lived and breathed hospitality most of his life, having first worked as a kitchen porter/assistant in a small family-run hotel in Aberdeen aged just 13. Having attended Aberdeen Technical College after school, Ray moved to Lancashire to spend six years working in hotels and restaurants before heading south to London in 2000. London has seen Ray work in event catering (Rhubarb and The Royal Albert Hall), stadium catering and gastro pubs, before joining C&K in November 2011 as a Senior Sous Chef at The Delaunay. He went on to open Fischer's as Executive Sous Chef, taking on the reigns of Head Chef there six months later, moving to The Wolseley in October 2015. Ray returned to The Delaunay in April 2017 as Execuitve Sous, then moved to Bellanger as Head Chef in November 2020.