Caprice Holdings - 72-73 Dean Street London W1D 3SG W1D 3SG
Tim Hughes has spent the past 15 years of his career with the group. He has been instrumental in shaping the company as it is today. Working in hotel kitchens in the UK and Switzerland before being introduced to the world of fine dining at Walton’s, Tim progressed to Marco Pierre White’s Michelin-starred The Oak Room. It was here that he met a young Gordon Ramsay, who told him about a job at Harvey’s. Working with White proved to be a unique and inspiring experience for Tim and led to him taking his first job as Head Chef at Morton’s House Hotel, Dorset at the impressively young age of 24. After a number of other similar positions, Tim became Sous Chef at Le Caprice, working with Mark Hix. Tim then opened Sir Michael Caine’s The Canteen before returning to Le Caprice as Head Chef. Tim was instrumental in the opening Head Chef for J Sheekey after an extensive refurbishment in 1998. He became Chef Director in 2005 overseeing the all the group’s openings and continues to play a key role in the development of the the group.