Michael Turner

Coming Up

The early part of the career is defined by opening-service pressure and the change of pace that comes with moving between cities and formats. Michael Turner started as part of the opening team at Bread Street Kitchen (from 2011), then moved into the Head Chef role at Daikaya in Washington, D.C. (until 2014), where London polish met a sharper international rhythm. He later took on Executive Chef duties at Savoy Grill & The River Restaurant in London (from 2019), while also running his own consultancy business in London. Today, Michael is Executive Chef of Willett's at The Cadogan (since 2026).

Where They Are Now

At Willett’s, the brief is neighbourhood scale rather than destination gloss: Michael Turner’s stated aim is to make the room feel like a local restaurant for West London, with service that supports repeat visits as much as one-off dinners.

In Their Words “We want it to feel like a great neighbourhood restaurant that just happens to sit next to a hotel; somewhere people can come regularly for lunch, dinner or simply a glass of wine and a plate of something comforting.” “From the beginning, our ambition was for Willett’s to feel like a restaurant for the locals of West London.”