The Team

The Team Behind the Flavour

With a passionate brigade of chefs, the culinary team at Céleste are constantly working to ensure diners' expectations are exceeded through the use of the very best local ingredients. Under the guidance of Head Chef Darcio Henriques, his brigade of chefs are truly considerate about each step of the food journey.

Darcio Henriques

Head Chef

A native of Leiria in Portugal, Darcio fell in love with gastronomy on his small family farm at 14 years old. The lure of working with the most decorated Michelin-starred chef in history lead him to Paris to work with Joël Robuchon. After two years in the French capital and a spell in Shanghai, Darcio headed to London to join the team at Céleste, before becoming Head Chef in December 2019.

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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. After being a chocolatier for Lindt and Sprüngli, the lure of Michelin cuisine lead him to London where in his time here has worked and refined his skills and knowledge in highly acclaimed establishments such as Hibiscus, Restaurant Gordon Ramsay, Core by Clare Smyth and Pètrus.

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Paul Fauvel

Head Sommelier

Hailing from Normandy in France, Paul began his career near his home town in Deauville before working in Paris and travelling to southern Australia to work in the famous Barossa Valley. Upon returning to Europe he became Assistant Head Sommelier at the two Michelin star Restaurant Patrick Guilbaud in Dublin, before continuing his wine education in the vineyard operations team at the Tantalus Estate in the heart of the Onetangi Valley on the unique Waiheke Island, New Zealand. Paul was a finalist in the 2017 Chaîne de Rotisseurs' Young Sommelier of the Year.

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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 to Australia to develop his culinary knowledge. Thomas settled in London where for the past 6 years he has refined his skills to that of the sharpest quality by working through the ranks in all Private Dining, the Rivoli Bar, the Palm Court and the Michelin Starred Ritz Restaurant at the Ritz London.