The Team behind the Flavour


With our talented brigade of chefs and passionate front of house team, our aim is to ensure diners' expectations are exceeded through the use of the very best local ingredients and unrivaled service. Under the guidance of Head Chef Giuseppe Stippoli, our brigade of chefs are truly considerate about each step of the food journey, whilst our restaurant team led by Thomas Borghi welcomes you into our Regency home where you dine in magnificent surroundings under the domed glass roof and grand chandeliers.

Giuseppe Strippoli

Head Chef

Giuseppe fell in love with gastronomy at the young age of 14, working in local restaurants in his native Puglia in the south of Italy, before moving to Rome and later Tuscany, where he worked in the pasta section of established restaurants. His pursuit of fine dining led Giuseppe to Copenhagen to experience Nordic cuisine, followed by two years in Melbourne and Brisbane where he fell in love with Asian cookery. Following some time in Malta, where he ran his own fine dining restaurant championing Mediterranean cuisine, Giuseppe’s culinary adventures then led him to London, where he worked at 1 Michelin-starred Aquavit, before joining the team at Céleste as Sous Chef in 2019 where he was recently promoted to Head Chef.

Kevin Miller

Head Pastry Chef

Kevin built the foundation of his career and found his passion for pastry in his home town of Johannesburg, South Africa, working in the pastry department of various hotels and lodges, and in 2010 was a member of the South African Culinary Team winning 2 silver medals at the Culinary World Cup. After being a Senior Chocolatier for Lindt and Sprüngli, the lure of Michelin cuisine lead him to London where in his time here Kevin has refined his skills and knowledge in highly acclaimed establishments such as Hibiscus, Restaurant Gordon Ramsay, Core by Clare Smyth and Pètrus. Most recently Kevin was a contestant on Bake Off: The Professionals 2021, a prestigious television baking and patisserie competition.

Thomas Borghi

Restaurant Manager

Raised in Cavalese, Italy - a village where there are more hotel rooms than residential homes - Thomas was introduced to the world of hospitality at a young age. At just 15 years old, Thomas began his career travelling through Germany and Australia to develop his culinary knowledge. Thomas settled in London where he has refined his skills to the highest quality by working through the ranks in Private Dining, the Rivoli Bar, the Palm Court and the Michelin-starred Ritz Restaurant at the Ritz London, before joining the team at Celéste early 2020.

Shō Osumi

Head Sommelier

Born and bred in London, Shō’s family has been in the food and beverage industry for generations. His grandfather worked in a sake brewery, whilst his father ran a successful Japanese restaurant in London. Having been around sake for most of his life, learning about wines was a natural evolution. Charismatic and passionate by nature, Shō takes pride in carrying on this legacy by building a career in some of the world’s top hotels and restaurants. Having gained his WSET level 3 certification in wines, Shō’s culinary journey led him to New Zealand (his favourite country for wines having toured many of the wineries) and Singapore where he worked in Michelin-starred restaurants as Assistant Restaurant Manager and Head Sommelier, before returning home to London and joining the team at Céleste in 2021.