Edilbert De Souza has been promoted to Executive Chef at 30 Euston Square, marking an exciting new chapter for the venue’s award-winning culinary team.
With over 21 years’ experience, Edilbert joined 30 Euston Square as Head Chef in 2023, bringing with him a rich international background in fine dining, including 15 years with a prestigious cruise line and time spent working alongside renowned chefs such as Jacques Pépin. His expertise spans French and Italian cuisines, as well as high-end international kitchens, and he’s no stranger to delivering exceptional experiences in exclusive hospitality settings.
In his new role, Edilbert will be leading the kitchen team with a focus on seasonality, sustainability and innovation. His cooking style – refined yet approachable – places a strong emphasis on balance, elegance and letting quality ingredients shine.
Speaking on his promotion, Edilbert says: “Stepping into the role of Executive Chef at 30 Euston Square is an incredible opportunity to bring my culinary philosophy to life. I’m passionate about creating menus that celebrate the best of British produce, influenced by the global flavours and techniques I’ve developed throughout my career. I look forward to leading a talented team and creating unforgettable dining experiences for our guests.”
Guests can expect exciting new menus that combine classical techniques with contemporary flair, such as beef tartare with smoked onion gel and truffle, and halibut with fennel velouté and warm potato salad – all crafted with attention to detail and a love for seasonal ingredients.
CJ Alves, Head of Sales, Events & Marketing at 30 Euston Square, adds: “We’re thrilled that Edilbert has stepped into the role of Executive Chef. His creativity, leadership and passion for food have already made a huge impact since he joined us. With his international experience and commitment to quality, we’re confident he’ll continue to elevate our culinary offering and deliver outstanding experiences for our clients and guests.”
Edilbert’s promotion reinforces the venue’s commitment to continually raising the bar for food and hospitality across its events, meetings and private dining experiences.
