The Dorchesterâs largest renovation project for more than 30 years reimagines the historic hotel with contemporary twists in keeping with its timeless elegance
Words: Sophia Charalambous
The biggest renovation project at The Dorchester since 1989 is being revealed this autumn. An iconic landmark for the last 91 years, in February work began to revamp the guest rooms, entrance, promenade, facade and bar, as well as introducing a new Cake & Flowers retail offering.
Appointing two world-renowned designers to take on the ambitious project, Martin Brudnizki and Pierre-Yves Rochon, the renovations will maintain The Dorchesterâs heritage aesthetic while adding modern touches. We hear from three of the hotelâs executive team who have worked tirelessly to turn the dream into a reality.
Luca Virgilio, general manager
âOne of the major attractions of me taking this job in January was to be part of this historic moment. The first thing that happened was the demolition â we had to empty two floors, the first and second floor. That was the most intrusive stage for the guests who stayed, but we were very careful. We created a buffer of two floors that we didnât rent out because we didnât want to alienate our clients.
âWeâve been putting all the old furniture up for auction and thereâs been a lot of love from clients that signed up to bid on their favourite piece. It was fascinating for me to learn of thelove that people have for this hotel across generations. What has been very rewarding, all the people that know us havenât said, âIâll go somewhere else and come back when the workâs doneâ. Yes the layout of the land has changed but the essence of the hotel has stayed. Weâre keeping the aesthetic very classic but with a touch of freshness, a few elements of being a bit more contemporary, in some elements a bit of quirkiness, some lightness, vibrancy, but the people whoâve loved The Dorchester will recognise it and weâve also created something that will also speak to the younger generation. There needs to be a generational shift, otherwise you wonât evolve. The core stays very established, sophisticated, but through the promenade weâre using it as a big celebratory moment of English art from the past and today, with some elements that are quite fun and you wouldnât expect to see.â
Martyn Nail, culinary director
âItâs a great time to be here â lots of change and opportunity in all directions. That was just one aspect of why I decided to take this role [Nail joined recently after 36 years at Claridgeâs]. Weâve got the two new bars, Vesper Bar [replaces The Bar at The Dorchester] and Artistsâ Bar [replaces The Promenade Bar] and also the new Cake & Flowers shop, which is exciting.
âMichael Kwan is a huge talent â heâs an award-winning pastry chef. Weâve had conversations about how we attract, keep and build on what weâve got. Weâve been working on what weâll do with our Easter egg and how it will become iconic.

âWhat will be wonderful in the promenade is there will be distinctive times of day.
âIâve been presented with new china for the outlets and Iâve got to make decisions at speed; Iâm not a spring chicken but coming to a new environment with many sheets of fresh paper is very energising. Weâre looking at the bar and canapĂŠ offerings, and how to upscale for banqueting. Itâs almost likea cruise ship; itâs luxurious and grand. The chef head-count is 125 but moving forward it touches 170 in the building.â

Philip Hammond, designer florist
âIâve been here for 12 years, Iâm Dorchester through and through â I love this place. There is so much thatâs going to change. Now is our chance to embrace our past and drag it into the future. The two urns in the lobby have been completely refurbished and are coming back bigger and better with mirrored plinths made.
“The arrangements will still be our classic Dorchester arrangements but with an up-to-date twist. Weâre also getting our new garden â the garden has been the same garden for 91 years.
âItâs been designed by the head gardener, Terri Crow, at Coworth Park [part of The Dorchester Collection]. Terri and I worked together to create a London square garden with a bespoke railing while looking after the great plane tree, one of the most historic trees of London. We have a sculpture from Jill Berelowitz, and the plan is at some point weâre going to have plants all the way up the front of the building.
But as research shows, everybody associates The Dorchester with flowers, cakes and champagne â celebratory moments â so the new retail outlet, Cake & Flowers, is very exciting. I thought, âWhat do we want to be known for?â This is where our signature came from â the most beautiful gift box filled with a small selection of whatâs in the shop. Weâll also be hosting masterclasses in the shop after it closes. Normally theyâre 10 to 20 people â ours are going to be two people and will encompass the cake and champagne element.â