Dakota Hotel Leeds - Luxury Boutique Hotel

Exciting times ahead for Dakota Leeds as New Executive Head Chef appointed

Exciting times ahead for Dakota Leeds as Craig Rogan joins as Executive Head Chef where he will introduce and oversee plans to refine and tailor the hotel’s culinary offering. 

Dakota Leeds Head Chef Craig Rogan

Craig, 30, brings over 12 years of experience as a fine dining chef, having worked at some of the UK’s most reputable hotels and several Michelin star and AA Rosette standard restaurants including Manchester House, L’enclume, Cartmel, Fera at Claridges, London and most recently, The Grand Hotel in York, where he was promoted to Head Chef.

During Craig’s time at The Grand, the hotel restaurant regained 3 AA Rosettes after a menu redesign. Experimental food and artistic presentation are just two things that Craig is well-known for, as well as exploring the use of new and ambitious processes and ingredients.

Dakota Leeds Head Chef Craig Rogan pass
Craig Rogan on the pass

Craig’s plans for the restaurant at Dakota Leeds include establishing a clear difference between the experience in the bar and the restaurant, as well as refining the menus to offer a tailored experience for diners, using local suppliers and working with seasonal produce.

Andrew Creese, General Manager at Dakota Leeds, said: “We’re delighted to welcome Craig to the team here at Dakota Leeds. His experimental energy and creative flair will bring a fresh outlook and new ideas to our dining experiences.

“We knew we wanted Craig to work for us as soon as we met him; he puts his own twist on the latest gastronomic trends meaning that we can really present one-of-a-kind experiences for guests and help lead the restaurant to even greater culinary heights.” Craig Rogan said: “I’ve lived in Leeds for a while and have admired Dakota Leeds for some time, so this was an opportunity not to be missed. I’m excited to get started on putting the new plans in place and introduce some exciting menu changes, while respecting those aspects that guests admire about the hotel and restaurant.”