Dominic Teague

The Path

An apprenticeship at the Lanesborough Hotel gave Dominic Teague his first professional ground. From there, he moved into Executive Chef roles, taking on Marco Pierre White's L'Escargot from 2000, then serving as Head Chef at Andaz Hotels by Hyatt. He later led the kitchen at Sandy Lane Hotel in Barbados before taking up his current positions at One Aldwych in 2012.

The Work Today

Since 2012, Dominic Teague has been Executive Chef at One Aldwych in London and Head Chef at Indigo restaurant within the hotel. The menu language follows a clear line: sustainability, seasonality and locally sourced ingredients where possible, used in dishes built to keep the produce in focus.

Signature

Dominic's signature dishes include Charlie and the Chocolate Factory inspired afternoon tea and slow-roasted rump, braised shin, and asparagus and smoked bone marrow.

In Their Words “This fits with our mission – to always consider sustainability and design dishes that reflect seasonality, using locally sourced ingredients where possible.” “Letting the ingredients be the star, elegant yet relaxed.”

Acclaim

Teague’s cooking is anchored in restraint and an ingredient-first brief, with seasonality kept close to the center of the menu. He has also said, "I’m always excited when game season arrives."