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Chef Michael Kitts is a renowned culinary expert who has had an incredibly successful career spanning over four decades. He started his journey as a 2nd Commis at Claridge’s Hotel London and went on to hold various executive chef positions at some of the most prestigious establishments in the industry, including Hotel Intercontinental London, Ritz Casino London, Swallow Royal Hotel Bristol, and Les Ambassadeurs, London.

Michael Kitts has achieved numerous accolades throughout his career. He has won over 40 gold medals in global competitions, which is a testament to his incredible talent and dedication to the craft. In 1996, he was awarded the prestigious Prince Philip Gold Medal, which is given annually by HRH for outstanding achievements and recognition of contribution to the industry.

From 2001-2023  Kitts has worked at The Emirates Academy of Hospitality Management in Dubai,  as the Director of Culinary Art. During his tenure, he became instrumental in the culinary training and development of future hoteliers. 

In 2012, he was honoured with the Craft Guild of Chefs Peoples’ Choice Award, which was voted nationally by his peers in the industry. In 2021, he received the highest accolade awarded by the City & Guilds Institute London, the Honorary Fellowship, in recognition of his major professional achievements in the industry.

'A true inspiration to aspiring chefs around the world.'

  • Director of Culinary Arts at Emirates Academy of Hospitality Management in Dubai since 2001-2023

  • Director of Culinary at Butlers Wharf in London from 1977 to 2001

  • Winner of more than 40 gold medals as a global competitor in Salon Culinary competitions

  • Prince Philip Gold Medal recipient in 1996 for outstanding achievements and contribution to the industry

  • Craft Guild of Chefs Peoples' Choice Award winner in 2012

  • Honorary Fellowship City & Guilds Institute London recipient in 2021, the Institute's highest accolade for major professional achievements in the industry.

  • Active advocate for sustainability, culinary education, and making culinary education accessible to children with disabilities.

  • Involved in various initiatives aimed at promoting culinary education with young people.

  • Judge for prestigious culinary competitions such as HRC in excel London (annually), San Pellegrino Young Chef and International Young Chef Olympiad.

  • Featured in various media outlets for his culinary expertise, innovative culinary creations, and contributions to the culinary industry.



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