Alexander Boyd has an undeniable culinary talent, flair and a wealth of expertise. Using the finest, carefully sourced and local ingredients – Alexander is committed to creating innovative menus throughout the hotel, whilst bringing an additional touch of elegance to Caxton Grill.
Having regularly served a plethora of high profile clients as former Executive Head Chef at The Mansion House, official residence of the Lord Mayor of London – including the British Royal Family, Alexander’s attention to detail is unsurpassed. His menus seamlessly combine elements of fine dining, with modern culinary techniques and classic flavour combinations.
Starting his training at the age of 16, Alexander gained invaluable experience at the likes of Scotts Restaurant, Mayfair; La Tante Claire – a two Michelin star restaurant; the Montcalm Hotel, where he progressed from Chef de Partie to Senior Sous Chef in just three months and the Bluebird Restaurant, Chelsea. The dedicated young chef then launched the V Restaurant & Bar in Hong Kong, where he spent three years learning new skills and experimenting with a variety of local ingredients. Alexander then returned to London to join L’Atelier de Joël Rouchon, another two Michelin starred restaurant, before his appointment as Head of Catering at the Lawn Tennis Association. Here, he spent six years catering for the crème de la crème of tennis society at the National Tennis Centre as well as numerous high profile international events – building an outstanding reputation for both himself and the Association, before leaving to join Mansion House.
Well respected within the industry, Alexander has acted as a mentor to many of his former staff, sharing his faultless, innovative techniques and his passion for working with quality local suppliers to source the freshest seasonal produce. Putting this in to practice, Alexander has already begun to utilise the St. Ermin’s Hotel’s own honey, produced by its 350,000 Buckfast honey bees and its thriving Roof Kitchen Garden – incorporating the home grown fruits, vegetables, honey and herbs into his inspired new afternoon tea and Caxton menus.