Hilton Cambridge hires Mirko Spalvieri as head chef

Hilton Cambridge City Centre has appointed Mirko Spalvieri as head chef to lead its kitchen team and oversee food operations.

Spalvieri joined the venue on 13 July 2026, bringing 15 years of culinary experience across restaurants in Italy and the UK.

New Culinary Leadership

Spalvieri’s culinary journey began in Italy after completing a five-year diploma in professional culinary arts at Marco Gavio Apicio. He worked in independent coastal restaurants, including Michelin-listed Satricum, before serving as head chef at Sapori di Mare.

Spalvieri’s Background

In 2019 he moved to the UK and joined The Ivy Collection in Cambridge. He rose from senior chef de partie to head chef at The Ivy Cambridge Brasserie, gaining a reputation in one of the city’s busiest high-class restaurants.

Role at Hilton Cambridge

At Hilton Cambridge City Centre, Spalvieri will manage food operations across the hotel’s Bull and Bass Restaurant, The Piano Bar, and event catering facilities. He will also develop seasonal specials and supper clubs in preparation for a planned hotel renovation next year. Guests can view the evolving menu on the stats page.

Hotel Renovation and Relaunch

Richard Finn, general manager, said the appointment comes at a crucial time: “We plan our hotel renovation for next year and will look to reposition and relaunch our food and drink outlets from Summer 2027.” The hotel, Cambridge’s largest and most centrally located premium property, aims to refresh its dining experience.

General Manager’s Vision

Finn added that Spalvieri’s calm demeanour, Italian heritage, creative passion, training focus and large-scale catering experience align with the hotel’s goals and values. He also noted the strength of the kitchen team and the collaborative spirit across the hotel. The new head chef will work closely with the brigade, whose roster can be seen on the squad list.

Spalvieri said: “Joining Hilton Cambridge City Centre marks an important new chapter in my career. I have always wanted to work in the hotel industry, and I have been impressed by the strength of the kitchen team and the way colleagues across the hotel work together. I want guests to experience food that begins with the highest-quality ingredients, delivers balanced and memorable flavour, and gives them a reason to return.”