Dorchester Collection’s iconic five-star hotel, The Dorchester has promoted Mario Perera to Executive Chef ahead of its reopening in September.

Perera first joined The Dorchester in 1995 and has risen through the culinary ranks, most recently working directly under his predecessor Stefan Trepp. In his new role, he will oversee a brigade of more than 100 chefs within the hotel’s various F&B venues including The Grill, The Promenade and The Spatisserie. 

“I am so honoured to be taking on this role. Over the past 18 years, this historic institution has become like a second home to me, and I have learnt so much. Preparing food for people is one of the most precious things you can do and I’m hugely excited for this next chapter in my life at The Dorchester,” says Perera. 

Highly regarded for his people skills, mentorship and leadership style, Sri Lankan born Perera moved to London 18 years ago and assumed the role of Commis Chef at The Dorchester before moving on after 15 years to be part of the reopening team at Four Seasons Hotel London at Park Lane. In 2017 he returned as Executive Sous Chef and has most recently overseen the new Asian banqueting concept, which is set to launch towards the end of 2020.

Excelling in the banqueting side of food and beverage – a skill he honed whilst working as part of the culinary team at the five-star Taj Samudra Colombo in Sri Lanka before moving to London – Perera’s culinary style demonstrates his commitment to quality and strong sense of responsibility towards local suppliers, farmers and sustainability.  

Robert Whitfield, Regional Director UK and General Manager at The Dorchester comments: “We are so proud to have Mario at the culinary helm of The Dorchester. He has demonstrated such a passion for excellence and creativity during his years at the hotel, and I know he will succeed in taking our food and beverage into the next chapter as we look towards reopening this September.”