George Scott Toft
Executive Chef

I’m excited to announce that I’ve joined The Sloane Club as Executive Chef. Originally from New Zealand, I trained in Australia at Peter Doyle’s Est and Mark Best’s Marque before refining my skills at some of the UK’s most prestigious fine dining establishments. I had the privilege of working under Pierre Gagnaire at Sketch’s Lecture Room & Library and with Antonin Bonnet at The Greenhouse. Later, I worked alongside Christophe Pelé in Hong Kong, the acclaimed chef from La Clarence in Paris (2 Michelin Stars), where we earned a Michelin star for Serge et le Phoque. Now based in London, with my extensive international experience and a deep passion for exquisite cuisine, I’ll be championing locally sourced, seasonal ingredients through innovative menus in the brand-new dining spaces at The Sloane Club.