The Royal Hotel is proud to introduce Hubert Żuchowski, our passionate and highly skilled Pastry Chef. With a background as rich and intricate as his desserts, Hubert blends creative flair with a commitment to culinary excellence, making his work in the Royal kitchen truly unique.
From Scholar to Chef
Before embracing the world of gastronomy, Hubert was a dedicated student, fascinated by the History of Philosophy, and English Philology. His love for learning didn’t stop there; he immersed himself in languages, such as German, French, Latin, Polish, and English. Hubert also enjoyed teaching, giving private lessons and teaching children. Yet a part-time job waiting tables with his friends sparked a new interest, a desire to step into the kitchen.
Starting as a kitchen porter, Hubert was captivated by the intensity of the kitchen environment. The contrast between his academic studies and the fiery energy of a busy kitchen shifted something within him. Observing the culinary world up close, he quickly realised he’d found his calling. Starting his career moving from kitchen to kitchen, Hubert’s love for food and fine dining grew over years of hard work and a steady ascent through the culinary ranks.
It was at the Yarbridge Inn, a family-run pub owned by Jane and Richard Fox, that Hubert first discovered the demands and rewards of kitchen life. “Jane and Richard were wonderful,” Hubert recalls. "They gave me my first real opportunity in the kitchen." Working alongside the Fox's, he learned the value of dedication, attention to detail, and a level of commitment that would leave a lasting impact.
A craftsman of flavour and texture, Hubert’s approach to creating a dish begins with the finest seasonal ingredients, carefully selected from trusted local suppliers. Each dessert is thoughtfully designed as a multi-sensory experience, layering flavours and textures. For Hubert, plating is not only technique but an opportunity for artistic expression. His style combines classic and modern techniques, balancing elegance with creativity to ensure each dessert is both visually striking and richly satisfying. Hubert’s passion was ignited when he saw the dishes created by Steve Harris, former Head Chef at The Royal. Inspired, he sought to learn the art of fine dining from Steve, who would give Hubert his chance. Under Steve’s guidance, and later with Jon Paul Charlo, Hubert’s skills flourished and he became a Sous Chef.
Crafting Memorable Dining Experiences
Food is one of life’s greatest pleasures, and sharing that with others is Hubert’s greatest inspiration. Knowing that he’s surprised or delighted a diner drives him to keep innovating. After over 5 years at The Royal, Hubert took on a Sous Chef role at North House (under the guidance of Head Chef Liam Frisbee), moving up to Head Chef within a few months. North House was an important chapter, allowing Hubert to deepen his leadership and organisational skills. There, he learned the importance of cultivating a talented core team and managing the intricate details of kitchen operations.
Building a Culinary Identity
A visit back to The Royal would bring Hubert full circle, where then-Head Chef Matt Egan offered him the position of Head Pastry Chef. Matt had been impressed by Hubert’s past work in pastry, and Hubert accepted, eager to explore pastry at a new level. For Hubert, each day in the kitchen is a chance to learn something new. He views cooking as a journey of constant discovery and discipline, a path where hard work and focus are essential. Drawing inspiration from the finest chefs, Hubert continues to refine his distinctive style, while sharing his knowledge and passion with the team.
Hubert’s artistic side extends beyond the kitchen. Music production, writing and recently photography broaden his perspective, enabling him to bring a refined aesthetic and a nuanced understanding of sensory appeal into his culinary work. You can see some of it here: Hubert Zuchowski Photography
Looking Ahead: Ambitions and Inspirations
Today, three years into his role, Hubert works closely with our Head Chef Jacob and feels proud of The Royal’s team and the accolades they have achieved together.
"Working at The Royal has been a highlight," Hubert reflects. "Our kitchen team is exceptional, and we are grateful for all the recognition we received. But we’re always aspiring for more, to push the limits, to elevate every dish, and still have fun along the way." As Hubert continues to develop his craft at The Royal Hotel, his goals are clear: to deliver extraordinary experiences, to remain true to his culinary identity, and to inspire others through his work. His ultimate dream would be to explore the vibrant food scene of Michelin-starred level chefs, constantly learning from the best and bringing these insights back to the Royal Hotel or his own future projects.
Hubert Żuchowski’s journey is a testament to the power of passion, discipline, and curiosity, and his work at The Royal Hotel is nothing short of inspiring. We are delighted to have him on our team, crafting exquisite pastries and desserts that elevate every guest’s experience.
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