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.

Growing up near the South coast, Ed originally moved to London in 2008 to study music at university - while studying he began working in pubs behind the bar, which sparked his passion for the hospitality industry. Ed first joined The Wolseley back in 2014 as a Commis Chef, before being promoted to Sous Chef - and after a stint with Michelin starred Restaurant Story in 2018, he returned to the fold as Sous Chef, and was promoted to Senior Sous Chef in June 2019. Now, Ed plays a leading role in menu development and design, and enjoys coaching and motivating his peers to develop and uphold The Wolseley's standards. In December 2021, Ed was appointed Head Chef.

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.

Prior to joining Corbin & King, Mauro worked for Marco Pierre White restaurants in London and in Sydney, Australia, at city favourite The Winery. In 2013, Mauro began his journey with the Corbin & King family when he joined Colbert in Chelsea as a Senior Chef de Partie. From there, Mauro moved to The Delaunay, as a Junior Sous Chef, before being promoted to Sous and then Senior Sous in 2017, where he worked under Head Chef Christian Turner. And since November 2021, he has taken the reins at Bellanger in Islington as Head Chef, where he is working closely with General Manager, Jo Cromwell.