i. Biography
In 2025, Stefano Di Giosia moved into the Executive Head Chef role at The Tudor Pass in Egham, Surrey. The step reads as a controlled rise through kitchens rather than a leap: a progression built on exacting development work, line-level discipline and the kind of authority that is earned through repetition.
Coming Up
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.
Where They Are Now
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.
Profile updated August 2026
FAQ
Asked of Stefano
What is Stefano Di Giosia's current role?
As of 2026, Stefano Di Giosia is Executive Head Chef.
Where did Stefano Di Giosia work before?
Stefano Di Giosia's earlier career included The Fat Duck Group, AP&Co, and Travel.