Meet the chef: Mathieu Dias Fernandes, head pastry chef at Hyatt Regency London – The Churchill in London

Mathieu Dias Fernandes is a highly skilled French pastry chef currently based in London, where he has been honing his craft for over a decade.

With six years of comprehensive culinary education in France, Mathieu has been awarded host of accolades from some of the most lauded culinary institutions with CAP Pastry, Baccalaureat Pastry-Bakery, CAP Chocolate Maker, and BTM Pastry all under his belt. Mathieu has mastered the intricate arts of chocolate making, bakery, and pastry.

His career showcases a consistent trajectory of excellence, highlighted by his leadership roles in various prestigious venues in London such as Brown’s Hotel, City Social, The Curtain Hotel and Shoreditch House where he was head pastry chef.

He is currently the head pastry chef at Hyatt Regency London – The Churchill, a five-star hotel located on Portman Square, north of Marble Arch in central London. The hotel is home to The Montagu Kitchen, an all-day dining destination perfect for eating, drinking and socialising in a relaxed and welcoming environment.

We sat down with the talented pastry chef to find out more about his exciting career, his inspirations and why autumn is his favourite time of year.

Can you tell us a little bit about yourself, including where you are today professionally, and what got you here?

I grew up in Normandy, France, and began my journey into pastry at the age of 14, attending pastry school to hone my craft. Ten years ago, I moved to London to learn English and advance my career. Today, I am the head pastry chef at Hyatt Regency London – The Churchill, combining my French roots with innovative, modern techniques to create memorable desserts.

What or who inspired you to become a pastry chef?

Initially, I wanted to be a baker, but while in bakery school, I realised that pastry was my true calling. It’s more refined and dynamic, and that intrigued me. I also spent a lot of time cooking at home with my mum, which further fuelled my love for baking.

Mathieu Dias Fernandes is the head pastry chef at The Montagu Kitchen at Hyatt Regency London – The Churchill

Who has been your biggest influence to get you to where you are today?

My family, without a doubt. My parents worked hard and sacrificed a lot to help me pursue my dreams. Their dedication and work ethic have deeply influenced me, both personally and professionally.

What’s your signature dish?

My Vegan Chocolate Delice has become my signature. It has travelled with me across various kitchens, evolving and adapting with each new setting. I love to experiment with it, always refining it as my style develops.

What are the most important considerations when crafting your menu?

Seasonality is key for me. I focus on sourcing local, in-season ingredients, ensuring the dishes I create reflect the time of year. I also prioritise balance, paying attention to texture, taste, and temperature to craft a well-rounded menu that offers something for everyone.

Do your personal preferences influence the menu at all?

Definitely. Although I don’t have much of a sweet tooth, I aim to create desserts that are diverse in flavour – whether that’s incorporating acidic, bitter, alcoholic, or even savoury notes. I also like to involve my team in the creative process, ensuring that we craft dishes that reflect different tastes and preferences.

How would you describe your cooking style?

I would say it’s French-modern. I take classic French desserts and refine them with modern techniques and visuals, blending tradition with innovation. My background is in classical French pastry, so it’s a fusion of old and new.

Do you have a favourite time of year or set of ingredients that you look forward to working with?

Autumn is my favourite time of year. I love working with ingredients like nuts, spices, pumpkins, and root vegetables. It’s a season that offers so much depth and complexity. Spring is another exciting time for me because I enjoy experimenting with floral and aromatic ingredients.

What is your favourite ingredient to create with?

Nuts, without a doubt. They bring such versatility, whether it’s chestnuts in the winter or almonds in the spring.

What would you be doing if you weren’t a chef?

I think I’d be a scientist. Pastry-making has a lot of parallels to science – there’s so much research and precision that goes into creating each dish. It allows me to explore that scientific side.

Mathieu Dias Fernandes has been awarded host of accolades from some of the most lauded culinary institutions with CAP Pastry, Baccalaureat Pastry-Bakery, CAP Chocolate Maker, and BTM Pastry all under his belt

What is your favourite dish to cook at home?

When I cook for friends and family, I love making roasted scallops with leek sauce – a dish my mum used to make. For something quick, I usually go for gnocchi because it’s easy and satisfying.

When are you happiest?

I’m happiest when I’m creating pastries. It’s where I find true joy. Outside the kitchen, I find peace when I’m out in the countryside, recharging and switching off from the fast-paced kitchen life.

What is your favourite piece of kitchen equipment?

As a pastry chef, my oven is the most crucial tool. It’s where all the magic happens. Having a high-tech, reliable oven makes a world of difference.

When you’re not in the kitchen, where can you be found?

You’ll find me indoor climbing. It helps clear my mind, as it requires complete focus. I also love hiking and spending time outdoors.

What’s your favourite takeaway or comfort food?

A good burger – there’s something about the combination of bread, cheese, and steak that hits the spot every time.

Where is your favourite place to dine?

I’m based in East London, so Shoreditch is my go-to. Manteca, an Italian restaurant, is a favourite of mine. They make everything in-house, from bread to cheese. I also love Blacklock for its amazing cuts of meat and cosy atmosphere.

What do you think is the most over-hyped food trend?

Overuse of nut pastes in everything. While I love nuts, they don’t need to be in every dish. I also think that wedding cakes, which prioritise looks over taste, are overrated.

What differences do you find when working with local versus non-local produce in terms of flavour and creativity?

Using local produce not only enhances the quality and flavour of dishes but also supports ethical practices. It encourages seasonality and sustainability, which I believe are vital for the future of our industry.

How do you go about menu planning? What’s the process?

I plan my menus a few months ahead of each season. I always involve my team in the process, which helps us create a well-rounded menu while incorporating diverse backgrounds and tastes. I also visit local farmers and suppliers, learning as much as I can about the best ingredients available.

How would you describe the food you create at The Montagu Kitchen to someone who’s never experienced it?

Our desserts at The Montagu Kitchen are light, fresh, and balanced. They’re not overly sweet and often feature savoury or spicy notes to complement the main courses. The desserts are modern yet rooted in European classics, with clean, refined visuals.

What’s your favourite flavour combination?

Walnut, pear, and red wine. It works beautifully in both sweet and savoury dishes, and it pairs wonderfully with cheese. I’m a huge cheese lover!

What is the USP of The Montagu Kitchen?

The Montagu Kitchen is an elegant space that blends tradition with modernity, much like my cooking style. We focus on British seasonality and offer a welcoming, family-like atmosphere with a balance of formal and informal dining.

What are your future plans?

My dream is to open a high-end café in London, where I can bring my ethos and experience to life. I’ve built strong connections in the city and am confident that it’s the perfect place for my future venture.