Dominic Teague - Rendered on: 23/03/2017 00:19:52
Dominic Teague joined One Aldwych as Executive Chef in June 2012 with a commitment to provide the best in restaurant hospitality to hotel guests and the public alike.
His early career in London was at the Lanesborough Hotel and the Andaz Hotel. He was Executive Chef at Marco Pierre White’s L’Escargot where he maintained one Michelin star for six consecutive years.
From 2010 to May 2012, Teague was Executive Sous Chef at the Sandy Lane Hotel, Barbados where he oversaw seven food outlets.
At One Aldwych in 2015, Teague launched a seasonal British a la carte menu in Indigo restaurant which happened to be entirely gluten- and dairy-free.
A first for the British hotel dining scene, the menu was enthusiastically embraced by diners. As Teague explains: “This is not about jumping on the latest food fad – the priority has always been to create beautifully prepared, simply delicious dishes without compromising on quality ingredients or taste.
That they happen to be gluten and dairy-free is a bonus.”
In 2016, Teague received the first-ever “Pathfinder Award” in the Free From Eating Out Awards, showing that free from and fine dining most certainly do go together.