Maître Hotelier Russell Platt was appointed General Manager of The Cadogan in autumn 2024, bringing his inspiration and an abundance of delightful charm to the role, as well as the experience gained in high-profile roles with Claridges, The Savoy and The Dorchester. Since joining the team, he has led the development and enhancement of The Cadogan’s culinary experiences and wellness facilities.

What inspired your love of food and beverage?
My father was undoubtedly an inspirational force - he was a real ‘foodie’. When I was a child, we lived in Durban in South Africa, where he was ‘master of the braai’ (South African for BBQ). He would spend hours cooking and food was always central to our lives. He encouraged me to go into the Hospitality Sector.

From there, I went to Canada and started working as a waiter in a beautiful 5-star hotel which prided itself on its exceptional cuisine. It was packed with inspiration - we used to have Italian Opera nights and events that were completely extraordinary and executed with passion and flair. As part of this journey, I underwent a hotel management course, which had a fine dining restaurant on campus (Dunlop House), and my first role was as Executive Chef of this restaurant. And my goodness, this was daunting, but I was so excited and loved every moment - of course, who doesn’t love good food and want to be part of that journey!

Tell us a bit about your role at The Cadogan
The Cadogan is a small property that is the ‘jewel in the crown’ of The Belmond estate. It feels a bit like a residence in Chelsea with three houses combined. The Hotel was built in 1885 and then renovated in 2019, so it is six years old in its current form. It has a wonderful and unique history - Oscar Wilde used to stay here and, indeed, he was famously arrested here! The Hotel’s history really attracted me, it’s part of its fabric that makes it so special.

Guests receive intense care, and we pride ourselves on the outstanding attention to detail which is paramount to our whole ethos. There is still a lot of opportunity to be realised as part of my job - for example the afternoon teas that Benoît Blin has created, which are exceptional. Benoît worked at Le Manoir under Raymond Blanc, and what inspires me is all these intricate connections, as well as being able to make an impact and meet some fantastic new people.

The Cadogan name needs no introduction! The family is one of London’s most famous dynasties. And The Cadogan remains at the forefront of London’s prestigious and iconic hotels, based in the heart of Chelsea whilst offering wonderful luxury for its guests. As one of the Belmond Hotels, The Cadogan holds 54 rooms and offers all day dining in its European-inspired café-restaurant The LaLee. It’s also famed for its afternoon tea, designed by the acclaimed pâtissier Benoit Blin.

Who has been your mentor along the way?
In Canada, I had a Dutch teacher called Albert. He was a legend! He had been at the forefront of his profession for 40 years and he took me under his wing. He was someone I really looked up to and respected and he taught me an immense amount that set me on the path to today.

When did you join the Chaîne des Rôtisseurs?
I joined the Chaîne in 2017 and I love it. I was inducted in Trinity Church down in Sloane Street and enjoy being part of this organisation very much. The Chaîne’s membership is comprised of like-minded individuals who share a love and appreciation of great food and the finest produce that Hospitality can offer. I have met some wonderful people through the Chaîne and know that it stands for building strong friendships through the shared enjoyment of fine dining

Why is the Chaîne important to you?
What I love in my job is the ability to help people grow and learn. And this commitment is mirrored by the Chaîne, which gives wonderful support to upcoming talent in a way that is commendable and enormously important to me. For example, the hosting of the annual Young Chef and Young Sommelier competitions. They take a huge amount of organisation with members, chefs and establishments coming together and giving their time freely to organise and support. It’s heartwarming to see the look on contestants’ faces when they have won, and I know how much this support means to young people who are devoted to a career in Hospitality. The Chaîne also gives youngsters visibility on an international level and helps people shine - that is just one of the things that has inspired me about the Chaîne.

What does the future hold?
Every day is a new and exciting day, and I love my role here at The Cadogan. London is an important place for me, so the next few years are all about making a real difference and realising the opportunity for growth and success at The Cadogan.

And finally, what would be your desert island meal and why?
I’m a traditionalist! I would choose a beautifully cooked Côte de Boeuf with some prepared broccoli on the side. Ideally, I would like to ship out Thierry Tomasin of Gordon Ramsay Restaurants and The Savoy to cook the meal, as he is the ‘master of the commander’ in respect of cooking this dish. And my dessert would be Crème Caramel – I love it and could eat it all day!

Caroline Hole-Jones

NB. This article was first seen in TableTalk “Winter 2025”, the half-yearly digital magazine of the Bailliage of Great Britain. Our thanks go to Bailli Délégué Philip Evins for permission to republish it on the Chaîne News Online website.

All photos (c) The Cadogan / A Belmond Hotel

The Cadogan - A Belmond Hotel
75 Sloane Street
London SW1X 9SG

Web: Belmond Cadogan Hotel
Tel.·+44 (0)20 7048 7141