British-born Dilling was raised in America, and is known for his meticulous approach to classical French cuisine and his ability to elevate fine dining with precision and luxury ingredients. His career has been shaped by mentorships with some of the most esteemed chefs in the industry, including Alain Ducasse and Hélène Darroze, both of whom played a pivotal role in refining his technical skills and culinary philosophy.

Dilling’s culinary journey began in New York, where he worked under at Adour, a fine dining restaurant at The St. Regis Hotel. During his tenure, Adour earned 3 Michelin stars in 2008, and it was here that Ducasse instilled in him a deep respect for discipline, ingredient quality, and the artistry of French gastronomy. He later became Chef de Cuisine at Caviar Russe, a hidden gem in Manhattan, where he earned a Michelin star in 2013, marking a significant milestone in his career.

In 2015, Dilling moved to London to join Hélène Darroze at The Connaught, where he served as Executive Corporate Chef. His role involved overseeing both the London and Paris locations, ensuring that Darroze’s 2 Michelin-starred standards were maintained across both restaurants. His ability to execute refined, ingredient-led dishes earned him widespread recognition in the UK’s fine dining scene.

Dilling’s next major role came in 2018 when he was appointed Executive Chef at The Greenhouse, a prestigious Mayfair restaurant known for its extensive wine list and elite clientele. Under his leadership, The Greenhouse retained its 2 Michelin stars, further solidifying his reputation as one of London’s top chefs. His cooking style at The Greenhouse emphasised technical precision, luxurious ingredients, and a modern interpretation of classical French cuisine.

In 2022, Dilling launched his own restaurant, Alex Dilling at Hotel Café Royal, marking his first solo venture. The intimate 34-seat restaurant quickly gained acclaim, earning 2 Michelin stars within six months of opening. His menu features meticulously crafted dishes that highlight his expertise in French gastronomy, with a focus on caviar, truffles, and seasonal produce.

Beyond his Michelin-starred achievements, Dilling has participated in pop-up dining experiences, collaborating with chefs and brands to showcase his culinary artistry. His career is a testament to perseverance, precision, and an unwavering commitment to excellence in fine dining.