The Rivea Team

Alain Ducasse

Alain Ducasse

Hailing from the south west of France, Alain Ducasse is one of the most renowned chefs of his generation. Restaurant creator, contemporary innkeeper, trainer and publisher; in thirty years he has...

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Hailing from the south west of France, Alain Ducasse is one of the most renowned chefs of his generation. Restaurant creator, contemporary innkeeper, trainer and publisher; in thirty years he has developed a unique savoir-faire, which has helped define the contemporary art of living and eating.

His original creations, attention to the tiniest details, technical expertise and excellence as a goal is what best describe the Chef and his cuisine. Going back to basics, and beginning with original tastes, Alain Ducasse showcases both vibrancy and subtlety in his realistic techniques for the single purpose of revealing the flavours of nature.

Dissemination of knowledge, transmitting passion and sharing his culinary culture are essential elements of the expression of his job.

From London to Paris, Monaco to Osaka, Alain Ducasse offers savvy travellers and foodies unique experiences - from ultimate fine dining restaurants to the relaxed hidden gems of country inns and intimate bistros.


Alexandre Nicolas

Alexandre Nicolas

Having spent more than ten years under the tutelage of Alain Ducasse in London and Paris, French chef Alexandre Nicolas is the natural choice to head-up the Rivea kitchen.

Drawing on his...

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Having spent more than ten years under the tutelage of Alain Ducasse in London and Paris, French chef Alexandre Nicolas is the natural choice to head-up the Rivea kitchen.

Drawing on his experience of working with the freshest garden, market and artisan produce, the chef is translating his personal passion for this honest, simple cuisine using the best of British and Mediterranean produce, with an emphasis on vegetables.

Alongside traditional recipes, he places his own personal interpretations on this vibrant, colourful cuisine with one of his culinary trademarks being the creation of pesto and condiments to accompany his dishes.


Xavier Mertz

Xavier Mertz

Xavier Mertz started his career in the team of Pierre Marcolini in Brussels before joining Maison Wittamer. He then moved to South of France to work in luxury properties in Saint-Tropez and...

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Xavier Mertz started his career in the team of Pierre Marcolini in Brussels before joining Maison Wittamer. He then moved to South of France to work in luxury properties in Saint-Tropez and Monaco. Xavier also travelled the world on luxury cruises as a Pastry Chef with the Compagnie Du Ponant, where he visited amongst other fascinating places, Ushuaia and Antarctica.

Before moving to London, Xavier was the pastry chef of Le Jules Verne in Paris, Alain Ducasse's restaurant on the Eiffel Tower.

His style of pastry is a well balanced mix of tradition and modernity, inflected with influences from his travels and passion for Italian cuisine. The seasons and their bounty are at the heart of Xavier's pastry along with chocolate, one of his favorite ingredients to work with.


Huzefa Sawliwala

Huzefa Sawliwala

Experienced restaurant manager Huzefa Sawliwala joins the Rivea London team with a strong background in front of house. Huzefa had previous extensive experiences in luxury properties in different...

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Experienced restaurant manager Huzefa Sawliwala joins the Rivea London team with a strong background in front of house. Huzefa had previous extensive experiences in luxury properties in different cities, including Dubai, Doha and Mumbai, before moving to London and joining The Savoy Grill. Huzefa truly enjoys entertaining the guests and making their experience at Rivea London memorable.


Antonin Charlier

Antonin Charlier

Originally from Bourgogne, Antonin grew up in a family of restaurateurs who gave him the taste of French food and wine.

After few experiences in France, Antonin worked in some of London's...

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Originally from Bourgogne, Antonin grew up in a family of restaurateurs who gave him the taste of French food and wine.

After few experiences in France, Antonin worked in some of London's finest restaurants before joining the Club Gascon for 5 years as a wine buyer.

Today, Antonin embraces the Ducasse vision as he takes the position of Head Sommelier at the Bulgari Hotel.



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