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Four Seasons Hotel London at Park Lane

  • Hamilton Place, Park Lane, London, W1J 7DR, England

Henry Brosi

Executive Chef
“A great dish is like an orchestra. You have to choose your star performer, then carefully select the supporting acts in order to let the plate sing.”


Four Seasons Tenure

  • Since 2020
  • First Four Seasons Assignment: Current

Employment History

  • The Dorchester; Claridges; l’Auberge de l’III; The Peninsula Hong Kong; The Mandarin Oriental Bangkok


  • Heilbronn, Germany


  • Catering College Bad Ueberkingen, Germany, awarded Best Apprentice in Germany; Culinary Master Degree, IHK Heidelberg (Meister Brief); Centre for Creative Leadership, Los Angeles (Creative Leadership Development)

Languages Spoken

  • German, English

Born into a culinary family in southwest Germany, food played an important role in Henry Brosi’s life from a young age. His earliest memories in the kitchen are from when he was a small boy aged 6, helping his grandmother in the kitchen followed by his later years as a teenager, helping in the wine cellar with the family business. “My grandmother was a wonderful cook. She made the best original dishes and regional specialities for all the family to enjoy," recalls Brosi.

Henry took the skills he developed as a young boy and began his career in 1976 in Stuttgart, where he passed a three-year apprenticeship in one of the city’s most prestigious hotels. A few years later, hungry to experience new cultures and cuisines, Henry continued his culinary journey internationally, working at world-recognised establishments including The Mandarin Oriental Bangkok, The Peninsula Hong Kong and the three Michelin starred restaurant l’Auberge de l’III in Alsace. After meeting his British wife on his international travels, it both was love, and the opportunity to join Claridge’s as Sous Chef that brought Henry to London in 1990. Five years later, Henry joined The Dorchester where he worked for more than 20 years as Executive Chef.

Over the years, Henry has firmly established himself as a highly respected chef on an international scale. His various industry accolades include The Craft Guild of Chefs Banqueting Chef of the Year in 2003, Chef of the Year 2007 at The Cateys and the Egon Ronay Award for Outstanding Culinary Excellence in 2010. Most recently, Henry appeared as a Senior Judge at the International Young Chef Olympiad, India 2020.

It’s his passion for working with the finest seasonal ingredients to create classic dishes with a twist that Brosi brings to Park Lane, to offer guests internationally inspired modern comfort food. “I love to "ork with British produce from the isles, as minimising the ‘food miles’ is so important to me, and we have amazing local artisans here in the UK,” explains Brosi. He likens a plate of food to an orchestra, stating that every dish has a "star performer’ such as beautiful cut of meat, and all the other ingredients must be carefully selected to support it in order for the dish to really "sing."

Chef Henry’s cooking showcases his years of classical training with his signature fine dining flair, but for him it’s important for guests to understand and relish each meal. “There’s no need to over complicate dishes and confuse people. When I cook, I recognise it’s not about what I want, but it’s always about what the guest wants,” Brosi comments. His first food critics? “My family and friends. I host regular dinner parties at home and often try out new dishes on my loved ones. They give me a good indication of what people will respond well to as they are outside of the food industry. It’s so important to me that my cooking can be enjoyed by anyone.”