Bjorn van der Horst was born in Switzerland in 1972, and soon after moved to France. He began his career as an apprentice with ‘Les Compagnons du Devoir’, France (1987-89), which included training with four of the country’s best restaurants: L’Auberge de L’ile, Alsace; Paul Bocuse, Lyon; Jardins de L’opera, Toulouse; and Taillevent, Paris. He then spent six years in the kitchens of the Alain Ducasse Group at three Michelin-starred restaurants in Monte Carlo and Paris, where he worked his way up from Commis Chef to Junior Sous Chef (1992-98).

In 1998, Bjorn moved to America and joined The Russian Tea Room, New York, as Executive Sous Chef (1998-2000), and as Chef de Cuisine at 2 Michelin-starred restaurant Picholine, New York (2000-03). He then joined the Marlon Abela Restaurant Cooperation as Executive Chef, and opened Gaia, in Greenwich (2003-04), before moving to the UK to re-open their fine dining establishment, The Greenhouse (2004-06), where he was awarded a Michelin star. He then became Chef Patron of La Noisette, part of Gordon Ramsay Holdings, which won a Michelin star within 12 months of opening (2006-08).

Bjorn then opened his first solo restaurant, Eastside Inn, in Clerkenwell, London (2008-10). After two years he wanted a change of lifestyle and left the UK to become Executive Chef, F&B Director and Group Chef for Soneva Resorts, which include Soneva Fushi by Six Senses & Soneva Resorts, Maldives, Thailand, and Sri Lanka. (2010-12).

In 2013, Bjorn was appointed Director of Food, Beverage & Kitchens at the new Rosewood London hotel in High Holborn. The restaurant and bar opened in October 2013, following an extensive transformation of the property.


FOUR Questions with Bjorn

Describe your culinary philosophy in 4 words... 

Taste, Taste and Taste.


What is your greatest inspiration? 

A very good bottle of wine generally gets things going!


If you could take a plane ride to any restaurant in the world, just for one meal, where would you go? 

Restaurant Villamas, Sant Filiou de Guixols, Catalunya, Spain.


What  ​four things would you take to a desert island? 

A Harpoon, my wife, my son and a boat to come home when we’ve had enough.


  • Michelin star | The Greenhouse 


Rosewood London

252 High Holborn



United Kingdom

+44 20 7781 8888