Meet the Team

Michelle Chillingworth

General Manager

Michelle started her career in hospitality in 2005 with Gordon Ramsay Restaurants in the Private Dining and Events sector, working her way up to Private Dining Manager for the group. She first joined the group in 2011 under this remit, creating our Private Dining department. Michelle's interest in a more customer facing role, led her to The Wolseley as a Floor Manager. In spring 2014, she moved to Fischer's as its opening Restaurant Manager and was promoted to General Manager there in June 2015. In December 2018, Michelle assumed the role of General Manager at The Delaunay. About the industry, Michelle says, “my biggest passion is food and working with people. I love the variety of the role, meeting new people and seeing the restaurant come alive with energy – you never get bored.”

Maciej Banas

Head Chef

Maciej has displayed a strong presence in the London hospitality industry for over 15 years, with a variety of Sous Chef positions in notable restaurants including Rextail and Annabel’s. It was in June 2014 that Maciej joined The Wolseley Hospitality Group as Sous Chef for the opening of Fischer’s – a position which he held for four years. In spring 2019, Maciej was the opening Head Chef at Soutine. He joined The Delaunay in April 2023 as Head Chef.

Regis Negrier

Head Pastry Chef & Head of Creative Development for The Wolseley Hospitality Group

Regis started his career working in pastry shops in France before progressing to Michelin-star restaurants and 5-star hotels all over the world. Following in his father’s footsteps, Regis always wanted to work in hospitality but never imagined he would travel so widely and meet so many interesting people on the journey. He frist joined us in 2005 as Head Pastry Chef for The Wolseley, staying at the Piccadilly institution for six years before moving to Aldwych for the opening of The Delaunay in 2011 where he is now Head Pastry Chef & Head of Creative Development for The Wolseley Hospitality Group. And what does he enjoy most about the role? “I like the creative side of the job and I find teaching the next generation very rewarding.”

Scott Laurie

Operations Manager

Originally starting his career in the aviation sector in an office based role at British Airways for five years, Scott made the jump to hospitality and joined The Wolseley in 2003 as a Bartender, looking to escape the ‘9 to 5’. Scott then quickly accelerated to the role of Bar Manager within a year. In 2007 keen to explore other areas of the operation and diversify his skill set he moved into the role of Floor Manager working closely with the General Manager. Then, in late 2015 he joined Bellanger in Islington as Opening Manager where he remained for over three years. In 2019 Scott joined the team at The Delaunay as Restaurant Manager and was then promoted to Operations Manager in 2020.

Megan Haasnoot

Reception Manager

With a passion for people, logistics and problem-solving, Megan is ideally placed to welcome guests and run reservations here at The Delaunay. Having relocated to London from New South Wales, Australia, early in 2022, Megan took up the position of Assistant Maitre D’ and then Maitre D’ at Brasserie Zedel, where she oversaw food and beverage service, liaised with managers and greeted guests. Her route to hospitality is an unusual one – she started her career in Optical Dispensing. “Having a keen eye for warm and welcoming customer service underpins every post I’ve held, so there is a common thread running through,” she says. “Managing the reception at The Delaunay is all about making our guests feel special. It’s great to be part of a thriving restaurant floor in the heart of London.”