Meet The Team

Charles Bryant Private Chef was founded in 2023, following over six years spent serving some of London’s most prestigious kitchens. My journey has taken me through the brigades of culinary greats such as Micheal Roux, Alyn Williams (formerly of Gordon Ramsay) and The Dorchester with Tom Booton & Adam Nevin. With this experience and my love for cookery, my mission is simple: to bring exceptional, unforgettable food into people’s homes, workspaces and special occasions – delivered with the exacting standards of service and professionalism I’ve lived and breathed throughout my career.

Favourite Season : Spring

Why : Wild Garlic starts to come through, Morels are out, beautiful Salt Marsh Lamb, Savoy Cabbages, Asparagus.. What’s not to love about all those things!

Experience Michelin-starred excellence with Chef Adam Nevin, whose refined cuisine is defined by bold flavours, exquisite sauces, and precise technique. From intricate tasting menus to show-stopping signature dishes and flawless presentation, every course reflects a deep mastery of classic and modern styles. Adam trained in some of the UK’s most prestigious kitchens, including the one Michelin star Alyn Williams at The Westbury and the two Michelin star The Hand and Flowers by Tom Kerridge. He went on to become Head Chef at The Grill at The Dorchester, before returning home to lead The Morrison Room in Kildare, where he earned his first Michelin star. With a focus on balance, elegance, and creativity, Adam brings the magic of fine dining to your home.

Chef George Browne, was immersed in the culinary world from a young age as the son of a chef and restaurant owner. Being raised on a sheep farm, he developed a deep rooted appreciation for exceptional produce and direct relationships with producers – values that he continues to shape his craft to this day.

‘For me, incredible food starts with incredible ingredients – handled with care, respect and creativity. These are the reasons I fell in love with food in the first place.’

George’s deeply rooted ethos centres on exceptional produce, with an emphasis on bold yet balanced flavours, and a desire to create memorable dining experiences that connect guests to the land and season.

Favourite season: end of spring / beginning of summer

Why: It’s the beginning of lobster season, which is something I look forward to all winter. English woodland also springs into life and has so much produce to offer us, if you know where and what to look for. From wild garlic to pennywort, a lot of my early childhood memories are foraging with my father.

Chef Alejandro Nicolau offers nearly a decade of culinary experience, shaped by some of the most influential kitchens in Europe. He began his career in San Sebastián, in the heart of the Basque country – one of the world’s true culinary capitals, where he trained as a commis chef under the legendary three Michelin-starred chef Martín Berasategui.

‘After working in Spain for two years I moved to London as I wanted to explore new flavours. I joined Gazelle, working under Rob Cameron (former Head Chef for Albert Adrià), which opened my eyes to a completely different world of creativity. Later on, I joined Decimo with Peter Sanchez, where I deepened my understanding of Mexican cuisine, and it’s vibrant ingredients.

Alejandro combines his technical training with a thoughtful, personalised approach – ensuring each guest feels cared for, and every dish is created to deliver maximum satisfaction and lasting memories.

Favourite Season: Summer

Summer is my favourite time of year, hands down. It reminds me of childhood holidays at our seaside house, where we’d spend days catching fresh fish and seafood, then cooking and eating together. It’s a season full of warmth, flavour, and memories, and it inspires a lot of the dishes I create today.