London born Alex Dilling discovered his fond admiration for food from a young age. Discovering various techniques and products throughout travel, Alex developed a curious and passionate palate from devouring the comforts of European cuisine. 

His culinary journey began under the legacy of Alain Ducasse at Adour in New York. Mentored & guided by the esteemed Didier Elena & Tony Esnault, Alex & his team attained two Michelin stars in early 2012. Progressing through to the crown jewel of caviar restaurants, Caviar Russe, Alex founded his love for caviar of which remains to this day to be one of his most celebrated ingredients. 

After returning to to the UK, Alex joined Helene Darroze & closely alongside Helene, led the culinary team as Executive Corporate Chef, assisting in the operational maintenance of the elite two Michelin stars between London & Paris. Alex continued to inspire & elevate the food scene in London with his curations at The Greenhouse, attracting an international crowd, who travelled the world to experience & endeavor the wonders of his luxurious menus.