HOSPITALITY IS NO STRANGER to Chef Martin Cahill. After a career working in high-profile luxury hotels across the Americas, Asia and the Middle East, Cahill returned to London last year to take the helm at Rosewood London. He oversees daily operations at the hotel’s Scarfes Bar and the Mirror Room, while ensuring culinary excellence — a standard he has maintained throughout his international career, from Mandarin Oriental properties in Asia to DUKES hotel in Dubai.
Diners feel like sparkling gems in the elegant Mirror Room, which offers an all-day menu complemented by a curated selection of fine wines and Champagne. Scarfes Bar, inspired by the intimacy of drawing rooms, provides a cozy setting for cocktails and live music, with shelves lined with more than 1,000 antique books hand-picked by a Portobello antiques dealer.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS? I love travel and have been fortunate to live and work in extraordinary places. My foundations were laid in London, where I learned core techniques, and since then I’ve spent many years in Southeast Asia, Hong Kong and Thailand. Cities such as Mumbai have also influenced my approach. I’m especially drawn to places that prioritize fresh, local produce and simple preparations that let ingredients shine. In Asia, much of the best food is street food, prepared quickly and with consistent technique, which reinforces my belief that simplicity and reliable methods are central to great cooking.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO? That’s a tough question because I’ve worked with many talented chefs. Still, some names have stood the test of time. I’ve had the pleasure of working alongside standards like Thomas Keller, Martín Berasategui, Joël Robuchon and the Roca brothers. They exemplify how to preserve a strong reputation, maintain simplicity and consistency, and develop teams effectively. It’s no coincidence that many chefs who trained under these leaders went on to become respected talents themselves.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE? After leaving the UK at a young age and refining my skills at The Savoy and The Dorchester, I worked for Ross Lusted in Sydney. He offered a fresh, modern approach to cooking while balancing extremely high standards with a sense of fun and camaraderie. That experience shifted my outlook and has stayed with me throughout my career.
WHAT IS YOUR FAVORITE FOOD CITY? Taipei stands out as an exceptional food city. Its authenticity and straightforward use of ingredients are refreshing, with perfectly balanced flavors. Dishes such as xiao long bao and char siu bao exemplify the city’s strengths, and dim sum is treated as an art form, with restaurants receiving fresh produce daily and showcasing chefs in open kitchens. Hong Kong also left a strong impression with its wide range of local specialties — from snake soup to chicken feet and classic dim sum. Despite its many Michelin-starred restaurants, Hong Kong embraces simple neighborhood eateries, and the region’s produce and seafood are among the best in Southeast Asia.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE? I hope the industry returns to basics and the core values of hospitality: a genuine love for quality produce, seasonality and farm-to-table thinking. Guests increasingly value personable service, relaxed atmospheres and a homely, welcoming environment. I’m also seeing high-end restaurants offering dishes that appeal to health-conscious diners alongside thoughtful wine pairings, so expect more of that balance between refined dining and wellness-focused choices.
ROSEWOOD LONDON
252 High Holborn
London WC1V 7EN
United Kingdom
tel 44 20 7781 8888
rosewoodhotels.com