Hilton Cambridge City Centre has appointed Mirko Spalvieri as head chef to lead its kitchen team and oversee food operations.
Spalvieri joined the venue on 13 July 2026, bringing 15 years of culinary experience across restaurants in Italy and the UK. In his new position, he manages menu development across daily dining services and private event catering.
The chef began his career in Italy after completing a five-year diploma in professional culinary arts at Marco Gavio Apicio. He worked in independent coastal restaurants, including Michelin-listed Satricum, before serving as head chef at Sapori di Mare.
After relocating to the UK in 2019, Spalvieri joined The Ivy Collection in Cambridge, progressing from senior chef de partie to head chef at The Ivy Cambridge Brasserie.
In his new role, Spalvieri will manage food operations at the hotel’s Bull and Bass Restaurant, The Piano Bar, and event catering facilities, while developing seasonal specials and supper clubs ahead of a planned hotel renovation next year.
Richard Finn, general manager of Hilton Cambridge City Centre, said: “I’m delighted to welcome Mirko Spalvieri to the Hilton Cambridge City Centre team as our new head chef. Chef Spalvieri joins us at a crucial time as we plan our hotel renovation for next year and will look to reposition and relaunch our food and drink outlets from Summer 2027. He brings a wealth of knowledge and experience from one of Cambridge’s busiest and well-regarded high-class restaurants, The Ivy Cambridge, and we look forward to him delivering a touch of class with our dishes and developing our kitchen brigade.
“His calm demeanour, Italian heritage, creative passion, training focus and large-scale catering experience will all go hand-in-hand with our goals and values here at Cambridge’s largest and most centrally located premium hotel. It’s great to have him on board.”
Spalvieri added: “Joining Hilton Cambridge City Centre marks an important new chapter in my career. I have always wanted to work in the hotel industry, and I have been impressed by the strength of the kitchen team and the way colleagues across the hotel work together. I want guests to experience food that begins with the highest-quality ingredients, delivers balanced and memorable flavour, and gives them a reason to return.”
Hilton Cambridge City Centre has appointed Mirko Spalvieri as head chef to lead its kitchen team and oversee food operations.
Spalvieri joined the venue on 13 July 2026, bringing 15 years of culinary experience across restaurants in Italy and the UK. In his new position, he manages menu development across daily dining services and private event catering.
The chef began his career in Italy after completing a five-year diploma in professional culinary arts at Marco Gavio Apicio. He worked in independent coastal restaurants, including Michelin-listed Satricum, before serving as head chef at Sapori di Mare.
After relocating to the UK in 2019, Spalvieri joined The Ivy Collection in Cambridge, progressing from senior chef de partie to head chef at The Ivy Cambridge Brasserie.
In his new role, Spalvieri will manage food operations at the hotel’s Bull and Bass Restaurant, The Piano Bar, and event catering facilities, while developing seasonal specials and supper clubs ahead of a planned hotel renovation next year.
Richard Finn, general manager of Hilton Cambridge City Centre, said: “I’m delighted to welcome Mirko Spalvieri to the Hilton Cambridge City Centre team as our new head chef. Chef Spalvieri joins us at a crucial time as we plan our hotel renovation for next year and will look to reposition and relaunch our food and drink outlets from Summer 2027. He brings a wealth of knowledge and experience from one of Cambridge’s busiest and well-regarded high-class restaurants, The Ivy Cambridge, and we look forward to him delivering a touch of class with our dishes and developing our kitchen brigade.
“His calm demeanour, Italian heritage, creative passion, training focus and large-scale catering experience will all go hand-in-hand with our goals and values here at Cambridge’s largest and most centrally located premium hotel. It’s great to have him on board.”
Spalvieri added: “Joining Hilton Cambridge City Centre marks an important new chapter in my career. I have always wanted to work in the hotel industry, and I have been impressed by the strength of the kitchen team and the way colleagues across the hotel work together. I want guests to experience food that begins with the highest-quality ingredients, delivers balanced and memorable flavour, and gives them a reason to return.”
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The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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