Deepak Mallya: We Meet The Ritz’s New Head Chef

As culinary gigs go, it doesn’t get much more prestigious than working in the kitchen of The Ritz London. The hotel has been around for over a century, and is renowned all over the world for its distinctly British and timelessly elegant feel – epitomised in its central two-Michelin-starred restaurant, which was recently named best in the UK at the National Restaurant Awards. Chef Deepak Mallya has worked there for over 13 years, starting as an apprentice aged just 18 and working his way up the ranks, and this week he has been promoted to head chef. He tells us what that means to him below.

Inside The Ritz London’s Kitchen With Chef Deepak Mallya

How does it feel to be head chef of The Ritz London?

It feels quite surreal. I joined The Ritz London 13 years ago, and I remember chef John Williams asking where I saw myself in 10 years – I said I wanted to run the sauce section as a chef de partie. Now, 13 years later, I’m head chef. It’s an incredible honour, and I’m really excited for what’s to come.

What do you hope to bring to the role? Is there anything new you’re planning to implement?

For me, it’s about preserving The Ritz’s legacy while making sure we continue to evolve. Our food remains rooted in classical French technique, but we’re always moving forward, staying relevant, and refining our craft. 

How has the restaurant changed since you first joined?

The restaurant has remained true to its traditional style, with subtle updates that keep it relevant for today’s diners without losing its elegance. Our guests have naturally evolved, and we’ve adapted with them. From a culinary perspective, we’ve continuously refined our techniques while staying true to what matters most: quality ingredients, flavour, purity and generosity.

The Ritz was recently named the UK’s best restaurant. Why do you think now was the time for this prestigious award?

We’ve been building momentum for a few years, but the last four to five years have seen real consistency in our cooking. Post-Covid gave us the opportunity to reset and refocus as a team. Receiving our second Michelin star helped raise our profile further, and I believe that combination of quality, stability and drive is what brought the award home.

During your time there, what memories stand out the most?

Cooking for the royal family has been a real highlight – it’s always a special experience. And of course, achieving our first and second Michelin stars were unforgettable moments. Even now, thinking back on them gives me goosebumps.

What can you tell us about life in The Ritz’s kitchen? Are there any unusual rules?

It’s a traditional, highly structured kitchen built around the classic brigade system. Operating seven days a week at a consistently high-level means discipline and organisation are absolutely essential. To those outside the industry, some of our rules might seem unusual, but they’re all designed to maintain our standards and constantly push us to improve.

What was the first dish you learnt to cook?

At home, probably an omelette, which definitely wouldn’t pass the test now! At The Ritz, I started in the bar section during my apprenticeship, so my first dish was likely a club sandwich. I remember it falling apart completely… I can proudly say my club sandwiches are a lot better these days!

How would you describe your food philosophy?

Flavour always comes first. Presentation is important, but I focus on achieving the right flavour before thinking about how a dish looks. It’s about honesty on the plate, getting the taste right first, then refining the rest.

When you’re not in the kitchen, where are you?

At home relaxing with my rabbit, out with friends, or eating out – usually somewhere I haven’t tried yet.

Who inspires you?

Chef John Williams has obviously been a huge influence throughout my career. But honestly, I’m inspired by anyone at the top of their game; this industry demands so much, and success only comes through real passion and hard work. Even more personally, I’m inspired by chefs I’ve worked alongside who’ve gone on to achieve incredible things. Spencer Metzger, who I worked with for 11 years, is now one of London’s top chefs – his determination really pushed me. Adam Smith at Coworth Park was my executive sous chef when I started here; he now runs one of the best restaurants in the UK. His humility and talent continue to inspire me, I’m lucky to call him a mentor and friend.

Book at theritzrestaurant.com