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Food for thought

Hospitality

A new culinary chapter at The Athenaeum

Executive Chef Andre Costa joins The Athenaeum, bringing a thoughtful, seasonal approach shaped by more than two decades in hospitality.

12/03/26

Executive Chef Andre Costa at The Athenaeum London

There is something quietly reassuring about returning to familiar places, especially when they carry new energy with them. Executive Chef Andre Costa arrives at The Athenaeum with more than two decades in the kitchen, bringing a perspective shaped by seasonality, generosity and a deep understanding of what it means to cook for people rather than simply for plates.

Chef Andre’s earliest memories of food begin far from the city, in a small coastal town where fishing, farming and family tables set the rhythm of daily life. At just fourteen, he found himself working in a restaurant opened by his mother and grandmother, an experience that grounded him in the idea that hospitality begins long before a guest ever sits down. Although his studies first led him towards maths and physics, the pull of the kitchen proved stronger, guiding him into an apprenticeship at seventeen and later to Lisbon, where his craft began to take shape before continuing across the UK.

Having worked at The Athenaeum years ago, under former Head Chef Adam, Chef Andre carries forward a leadership style built on respect, calm presence, and a genuine sense of care for the people around him, creating a kitchen that feels collaborative, welcoming, and instinctively in tune.

Executive Chef Andre Costa at The Athenaeum London

The menus ahead will centre on British cooking at its most comforting and refined. Classic dishes will return with a lighter touch, shaped by the seasons and complemented by gentle Mediterranean warmth and subtle French influence. Weekly pies, game-season dishes and moments of fermentation will bring depth without ever feeling overworked, food designed to feel familiar, generous and deeply satisfying.

Ingredients will be sourced close to home wherever possible, reflecting a thoughtful approach to sustainability and a long-standing respect for the producers behind each plate. For Chef Andre, true luxury lies in the way a meal makes someone feel, relaxed, cared for and quietly indulged.

This new chapter unfolds naturally, building on the spirit that has always defined The Athenaeum. It is not about reinvention, but refinement, shaping a dining experience that feels warm, personal, and quietly exceptional.

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