Adam Byatt — Talent Profile

Adam Byatt is a London-based Michelin-starred chef and restaurateur, known for his modern British cooking with French gastronomic influences. His restaurants include Trinity, Bistro Union and Upstairs, alongside Rosina, his new neighbourhood Italian restaurant in Wandsworth. Each reflects his commitment to quality ingredients, thoughtful cooking and welcoming hospitality.

Adam began his career at Claridge’s aged 16, securing a scholarship through the Royal Academy of Culinary Arts and graduating with distinction. He went on to work alongside John Williams at The Berkeley and Philip Howard at the two Michelin-starred Square in Mayfair, developing the foundations of his distinctive culinary style.

In 2001, Adam opened his first restaurant, Thyme, which quickly earned widespread acclaim and multiple Restaurant of the Year awards. He launched Trinity in Clapham Old Town in 2006, establishing it as one of London’s most respected dining destinations and earning a Michelin star in 2016.

His portfolio expanded with Bistro Union in 2012 and Upstairs in 2015, which received a Michelin Bib Gourmand for its relaxed, contemporary dining. In 2019, Adam became Culinary Director at Brown’s Hotel in Mayfair. His latest opening, Rosina, brings his longstanding love of Italian cooking to life through seasonal dishes and an approachable neighbourhood setting.