Friends, colleagues and hotel guests gathered at a reception last week to celebrate the career of Bernard Gaume on his retirement after 30 years as executive chef at the Hyatt Carlton Tower, London. 
Gaume, winner of the Chef of the Year Catey in 1994, joined what was then the Carlton Tower hotel in 1968. He has since presided over the hotel's Rib Room, the Chelsea Room (now renamed Grissini) and the restaurant lounge, the Chinoiserie, as well as all banqueting functions. 
"To me, Bernard has represented the school of chefs who know everything from A to Z about the kitchen," says hotel general manger Michael Gray. "He has always remained hands at the stove, constantly passing on his knowledge to young commis chefs." 
Gaume's replacement as executive chef is Rainer Becker, who joins the hotel from the Park Hyatt Tokyo.