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Renowned chef behind the two-Michelin-starred Alex Dilling at Hotel Café Royal to bring fresh vision to iconic Marylebone restaurant

The Evolv Collection, the multi-award-winning hospitality group led by Martin Williams and founded by Sir Terence Conran in 1991, has announced the appointment of Pierre Minotti, the accomplished Executive Chef behind the two-Michelin-starred Alex Dilling at Hotel Café Royal, as Executive Chef of Orrery.

This appointment marks a significant milestone for the award-winning Marylebone restaurant, which is currently closed for a comprehensive refurbishment as it enters an exciting new chapter. The restaurant is set to reopen in April 2026 as Orrery by Pierre Minotti.

Pierre brings an exceptional pedigree to Orrery, having achieved one of the most impressive accomplishments in recent UK culinary history — earning two Michelin stars for Alex Dilling at Hotel Café Royal just four months after opening in 2022. His unwavering commitment to excellence, innovative approach and mastery of French haute cuisine have established him as one of London’s most respected culinary talents.

Speaking about his appointment, Pierre Minotti said:
“I’m incredibly excited to join The Evolv Collection and bring my vision to life at Orrery. This is an opportunity to create something truly special — a fine dining restaurant with Michelin-star ambitions, but with a distinctly different atmosphere than traditional haute cuisine establishments. I want to create a place where people feel comfortable and relaxed while enjoying exceptional food prepared with the very best ingredients.”

Martin Williams, CEO of The Evolv Collection, added:
“Pierre’s appointment represents our commitment to excellence and our ambition to elevate every restaurant in our collection to new heights. His exceptional talent, innovative approach and mastery of French haute cuisine make him the perfect chef to lead Orrery’s transformation and our pursuit of Michelin recognition.”

Pierre’s culinary journey began at the age of 10 in France and has seen him excel in some of the world’s most prestigious kitchens, including the three-Michelin-starred Anne-Sophie Pic in Valence and Alain Ducasse at The Dorchester, as well as the two-Michelin-starred Hélène Darroze at The Connaught. His approach to cuisine is characterised by innovative dishes that honour seasonal and regional ingredients while drawing upon his classical French training, balancing technical precision with creative expression.

His vision for Orrery challenges the conventions of fine dining.
“It should be more rustic, modern food in a space that feels alive and contemporary — not formal and stuffy,” Pierre explains. His plans include true French dishes served in an atmosphere that is approachable rather than traditional.

Over the coming weeks, Pierre will play an integral role in the restaurant’s transformation, developing the new menu and working across all aspects of the project ahead of the highly anticipated opening of Orrery by Pierre Minotti in April 2026. Further details will be announced in due course.

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