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.

Having left University with a degree in Criminology and IT, Adam ventured to Canada where he was first introduced to the world of hospitality at Glowbal in Vancouver. Since returning to England, he has held senior positions at a number of notable establishments, such as Bord'eaux (Senior Chef de Partie), Caprice Holdings (Senior Chef de Partie), Bocca Di Lupo (Sous Chef) and Le Coq (Head Chef). In July 2016, Adam joined the team at Brasserie Zédel, becoming Executive Sous Chef in under 18 months. He was Head Chef at Colbert ifrom 2017 to 2019 and now takes the helm at The Delaunay as Head Chef.

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.

Lauren came to Corbin & King through the Bournemouth & Pool College Chef Apprenticeship programme in January 2013. She began her career with the group at The Wolseley, working her way up from Commis Chef to Sous Chef in just five years. In December 2018, she left Piccadilly for Marylebone to assume the role of Head Chef at Fischer's.

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.