Chef & Management Team
Yves Desmaris M.S, Head Sommelier
Yves joins Lutyens from Rhodes. He has worked at notable restaurants such as Tower 42 and City Rhodes, also iconic hotels namely Dorchester Hotel, The Savoy and The Stafford. Yves has judged on the Decanter World Wine Awards and spent time travelling to famous vineyards across Europe, Americas and Australia. He brings a wealth of experience on wines of the world and is a Master Sommelier.
Daniel Mertl, Head Chef
Head chef Daniel Mertl comes to Lutyens with a rich career history despite his relative youth and his ultra-seasonal approach to cuisine is married with a continual urge to experiment and create new dishes. Cutting his teeth at The Savoy and the double Michelin-starred Le Gavroche where he was saucier, Daniel’s grounding in the art of regional French cooking is second to none. From there he went to the Oxo Tower and on to La Trompette where he was a part of the team which won, and retained, the restaurant’s first Michelin Star. After four years he was offered the head chef job at sister restaurant The Glasshouse, this by the tender age of 26. Since then he has travelled, worked at Chez Bruce and opened the bold experiment which was Mark Sergeant’s Morden and Lea, which is where he joins us from. Daniel’s skill, enthusiasm, ethos and close ties to the very best suppliers means that, should you choose, no two visits to our restaurant will be alike.
85 Fleet Street, London EC4Y 1AE
Telephone 020 7583 8385 Facsimile 020 7583 8386
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