Key Staff

General Manager, James Grant

James joined Wiltons as the General Manager in the Spring of 2004 and brought with him over 20 years of experience. James developed a love of food largely because of his mother's wonderful cooking especially her desserts; her lemon meringue pie was amazing! His first job was as a kitchen porter in the South Coast in 1985. As James worked through the ranks it helped him to appreciate what makes a restaurant successful, "if you do not totally appreciate the work that your team undertakes daily, how can you support them successfully?"

House Manager, Michael Stokes

Michael is our House Manager; he has been involved with the hospitality business since 1984. Michael has the wonderful ability of remembering people, their likes and dislikes which is as you can imagine of paramount importance especially as over 85% of our clientele at Wiltons are regular. He has worked in some of the country's finest establishments which include Cliveden, The Royal Crescent Bath and Lainston house.

Restaurant & Events Manager, Vincent Goyon

Vincent joined us in 2005 as the Deputy Restaurant Manager and was promoted to Events Manager in September 2009. He has a natural flair for the hospitality business and continually impresses, not only the clients but the whole team too. Vincent has an ability to put people at ease, something that is especially important at an event. His intention is to ensure that the host/hostess can switch off and not worry about a thing, this allows them to relax and enjoy their party.

Sous Chef, William Best

William joined the team in 2007 and was promoted to Sous Chef in July 2008. He studied at Bournemouth and Poole College (associated with the Academy of Culinary Arts) his work experience was held at Ashdown Park Hotel and Country Club in Sussex. After gaining a diploma he moved to the then 2 Michelin starred restaurant, named "The Square". William brings with him a passion for cooking with a keen eye and sharp palate which further ensconces WILTONS as the foremost gastronomic English restaurant.

Assistant Manager, Tommaso Sicuro

Originally from South Eastern Italy, Tomasso first arrived in London in 1991 and worked at The Connaught Hotel starting as a Commis Waiter and moved his way up the ranks to Grill Room Assistant Manager. At that time, unsure if London was for him Tomasso then travelled the world working on a cruise liner where he learned, amongst others, his carving and shucking skills. Tomasso finally decided that London was his home and became an instant asset to Wiltons when he joined us in 2009. His natural flair for carving and shucking is apparent and charm with the customers is infectious.

Head Waitress, Barbara Kozlowska

Many of Wilton’s discerning clients stipulate they want to be in ‘Barbara’s section’ in the front of the restaurant and with good reason. Barbara has been working for Wiltons since 1991. She is a class act in terms of both her professionalism and manner with customers and staff alike. Barbara looks after some of the most important people in the country and they are comfortable in her safe hands. She is a much valued member of the Wiltons team.

Head Sommelier, Enri Cesarato

Educated at catering school and having worked in numerous prestigious hotels in his native Venice, Enri first arrived in London in 2000 and worked as a Commis Waiter in the Grill Room at The Connaught. His first job as a bartender was at St. Georges’ Bar at Brown’s Hotel and he gained further experience at The Rivoli Bar at The Ritz. Enri’s knowledge of wine has been mainly born out of passion which, we think, is often the best way. Enri joined Wiltons in 2002 and through dedication and love for wine became our Head Sommelier in 2005. Enri is a well respected connoisseur amongst his peers.

Oyster Man, Sam Tansanguan

Our World Champion Oyster Opener is a master at carving and shucking. Sam will happily lose himself in his craft and it is mesmerising to watch him at work. Sam’s career at Wiltons started in 1982 in which he has helped run the Oyster Bar with his great colleague and friend, the late Patrick Flaherty. Sam continues to ply his trade with great efficiency and will be only too happy to explain to a guest how to truly open an oyster!

A team of young assistants ably support all players behind the scenes at Wiltons.

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