Hilton Cambridge City Centre Welcomes Mirko Spalvieri as Head Chef

CAMBRIDGE, UK - Hilton Cambridge City Centre is pleased to announce the appointment of Mirko Spalvieri as head chef. Spalvieri joined the hotel on 13 July 2026, bringing 15 years of culinary experience gained across restaurants in Italy and the United Kingdom.

In his new role, chef Spalvieri leads the hotel’s kitchen team and oversees its food operations and menu development, including daily dining and bespoke menus for conferences and events.

“I’m delighted to welcome Mirko Spalvieri to the Hilton Cambridge City Centre team as our new head chef. Chef Spalvieri joins us at a crucial time as we plan our hotel renovation for next year and will look to reposition and relaunch our food and drink outlets from Summer 2027. He brings a wealth of knowledge and experience from one of Cambridge’s busiest and well-regarded high[1]class restaurants, The Ivy Cambridge, and we look forward to him delivering a touch of class with our dishes and developing our kitchen brigade. His calm demeanour, Italian heritage, creative passion, training focus and large-scale catering experience will all go hand-in-hand with our goals and values here at Cambridge’s largest and most centrally located premium hotel. It’s great to have him on board!” said Richard Finn, general manager, Hilton Cambridge City Centre.

Spalvieri began his culinary career in Italy, where he completed a five-year Diploma in Professional Culinary Arts at Marco Gavio Apicio in Anzio. He went on to develop his skills in independent Italian restaurants, including Ristorante Il Vittoria in Nettuno and Satricum, a Michelin Guide-listed restaurant in Latina.

His years working in restaurants along the Italian coast played an important role in shaping his approach to food. Working with seafood arriving from local boats and fish markets taught him to respond to seasonality and develop menus around the freshest ingredients available.

Spalvieri later became head chef at Sapori di Mare in Anzio, where he led the kitchen team, developed seasonal menus and oversaw private events. After moving to the United Kingdom in 2019, he joined The Ivy Collection in Cambridge and progressed from senior chef de partie to head chef at The Ivy Cambridge Brasserie. There, he gained extensive experience leading a large team and managing a busy, high-volume kitchen operation.

“Joining Hilton Cambridge City Centre marks an important new chapter in my career,” said Spalvieri. “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.”

Spalvieri does not define his cooking through a single cuisine. His approach is shaped by his Italian training, his experience working with fresh seafood and the food cultures he has encountered through travel.

At the heart of his philosophy is a commitment to sourcing the best-quality products available and drawing as much flavour as possible from every ingredient. He believes every component should contribute to a balanced dish and, while presentation creates the first impression, taste should always remain the priority.

At Hilton Cambridge City Centre, Spalvieri plans to work closely with the kitchen team to develop seasonal specials, monthly themed Supper Clubs and customised menus for conferences and events. He also values the opportunity to work with UK-based and localsuppliers, helping the hotel strengthen its connections with the community and support local businesses.

Guests can enjoy breakfast and dinner at Bull & Bass Restaurant, with an à la carte menu and seasonal specials. The Piano Bar offers all-day dining and afternoon tea, while the hotel also caters for private dining, conferences and events.