Stefano Di Giosia

The development side of kitchen work has shaped much of Stefano Di Giosia’s recent path. From 2022–2023, he was Development Chef at The Fat Duck Group, a role that sits close to testing, refinement and the practical mechanics of turning ideas into service-ready work. He continued in that same register at AP&Co. From 2023–2023, keeping his focus on the processes that sit behind finished plates. A Career Break at Travel in 2023–2024 interrupted that run, before he returned to a service environment as Sous Chef at KOL in London, England, United Kingdom, from 2024–2025.

That role placed him in a kitchen where consistency, pace and control are non-negotiable, and where the daily work is measured in execution rather than display. By 2025, that sequence brought him to The Tudor Pass, where he became Executive Head Chef. The title reflects a broader span of responsibility than his earlier posts: less about supporting development from the side and more about directing the kitchen itself.

Since 2025, Stefano Di Giosia has served as Executive Head Chef at The Tudor Pass in Egham, Surrey. The role gathers the experience from The Fat Duck Group, AP&Co., Travel and KOL into one position at the centre of the kitchen.