About George Dingle
Chef George Dingle began his cooking career in London at the 2-Michelin-star restaurant Hibiscus. Training under Chef Claude Bosi, George’s leap into French fine dining served as an intense introduction to the culinary world. He continued his training at another 2-Michelin-star restaurant and the only pub in the UK to receive such an accolade, The Hand and Flowers. In 2015, he joined Chef Corey Lee and the team at Benu in San Francisco, working outside of his home country for the first time. George quickly fell in love with the Bay Area and its diverse food culture. He then moved to Berlin to help run the kitchen as sous chef at Brazzerie Lamazére, a charming bistro serving classic French dishes. When fellow Benu alum Niall Keating called on George to help relaunch Whatley Manor’s restaurant program, he moved back to the UK as Keating’s head chef. While managing the hotel’s three different restaurant concepts, he also helped The Dining Room at Whatley Manor gain a Michelin star within its first year under new leadership. In 2018, George returned to Corey Lee’s team, this time as chef de cuisine of Monsieur Benjamin, where he works closely with the entire team to serve traditional French bistro fare using Bay Area ingredients.