James Grant

James (pictured right) 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?"

Jérôme Ponchelle, MCA 2000 - Maitre Cuisinier de France

Jérôme Ponchelle joined Wiltons in 2002 as chef de cuisine. Ponchelle was the protégé of the legendary Michel Bourdin at the Connaught Hotel for over 9 years, and brought with him an impeccable sense of craftsmanship examples of this are in dishes such as braised fillet of wild Scottish turbot with Champagne sauce, Lobster crab and truffle omelette and the WILTONS Galette.

Michael Stokes

Michael is our restaurant 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.

Vincent Goyon

Vincent joined us in 2005 as the Deputy Restaurant Manager, his natural flair for the business continually impresses, not only the clients but the whole team to.

Gregory Pons

As Sous Chef, Greg is the second in command after our chef de cuisine, Jerome Ponchelle, which is appropriate as the two had previously worked together at the Connaught Hotel in London. Greg, who was promoted in 2006 from Junior Sous, continually provides the chef and team with fresh and innovative ideas which further ensures that WILTONS maintains its position as the leading gastronomic English restaurant.

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