Meet The Chef: Bernhard Mayer

Bernhard Mayer interview

The Wordrobe gets up close and professional with Bernhard Mayer, Executive Chef of The Sloane Club in Chelsea

During his 30-year career, Bernhard Mayer has whipped up dishes across the globe.  From Cobblers Cove in Barbados to the Four Seasons Park Lane Hotel, his passion for food has taken him far and wide.

Looking for a place where he could focus more on the quality of his food, Bernhard joined The Sloane Club as executive chef, where he oversees the seasonal menus for both the club and the new Sloane Place.

We caught up with Bernhard to talk more about his new venture, as well as his top London dining recommendations.

Matcha green tea crème brulee, papaya-lime salad

What inspired you to become a chef?
My mum’s cooking. She cooked daily feasts for 12 people.

Where did you train? Tell us more about your culinary background…
I started out in a small local restaurant at 16, and then worked in Michelin starred kitchens across Germany such as Rafael Hotel, now the Mandarin Oriental, where I learnt about Asian cuisine and fine-dining.

I also gained my Master Craftsman’s Diploma, the highest culinary qualification in Germany.

Since then I have worked all over the world from Cobblers Cove in Barbados to the Four Seasons in Jakarta to Hong Kong, and The Savoy in London.


What’s your current favourite dish?
White asparagus with Black Forest ham and vinaigrette

What can guests expect from a meal at Sloane Place?
Delicious, wholesome, healthy food in a contemporary setting. Most of our dishes are perfect for digging in and sharing with friends.

Do you have any role models?
Anton Mossiman, I worked with him in 1997 at his Private Members Club in Belgravia and he has always been an inspiration to me. He is a true gentleman.

What does hospitality mean to you?
That has changed over the years! But at its core it is about enjoying great food and drink with friends and family.

Rare grilled yellow fin tuna, pickled cucumber, spinach, olive peperonata

Name three of your top restaurants.
Zuma, The Ledbury, Bar Bouloud

What advice would you offer to aspiring chefs?
Feeding people is a joy and as long as you are 100% ready to invest in this demanding career then you will finish each day fulfilled.

Find people to look up to and them inspire you, from your menus to your work ethic there is inspiration everywhere. There are so many possibilities, you can travel all over the world and do what you love.

Coconut bircher muesli

What’s next on the cards?
A well-deserved holiday to the far east!

What do you think is 2019’s biggest food trend?
Vegan, superfoods and CBD.

Find out more and try Bernhard’s dishes for yourself via

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