Meet the Chef: Dean Hoddell-Smith
September 24, 2026
Dean Hoddell Smith’s career didn’t begin in a Michelin‑starred kitchen or under the glare of global sporting events. It started in a small Italian restaurant, where a young schoolboy discovered that food could be far more than fuel. Here, he shares the lessons, inspirations and moments that have shaped his journey.
It was the warm, bustling family kitchen of the Italian restaurant Dean worked in, where he first saw how cooking could bring people together, how meals became moments, and how passion could be passed from one pair of hands to another. That early spark has carried him through Silverstone’s high‑pressure service, Jamie Oliver’s iconic events, German hotel kitchens, and now into the fast‑paced, ever‑evolving world of Red Bull as Executive Chef.
Where do you think your passion for food and cooking originally came from?
As a young lad at school I got a job in a local Italian restaurant run by a lovely family. They introduced me to food, and delivered everything with passion, strongly rooted in their family values. Eating with them was always a social and wonderful affair and this ignited my passion for cooking.
Which kitchens have helped shape your career most?
Silverstone circuit was a big one, Jamie Oliver’s fabulous feast was also great. Both gave me insights to large iconic events. During my college years I spent time in Germany at hotel Rottger which was an amazing place. I currnely work as an Executive Chef with Baxter storey which allows me to be a part of how we as a company shape the future of the business. It’s a job filled with purpose that allows me to be creative at the same time.
What do you enjoy most about chef life?
The creativity, collaboration and the camaraderie – it never gets old and keep the job fun.
How would you describe your cooking style?
At home, its a rustic style with everyone involved. As a professional I love street food but also the higher end dining. I like my menus and dishes to have purpose so I always think about what I am cooking and what I want to say through my food.
Is there a particular cuisine or type of food you naturally love to cook?
I love cooking over fire, street food and of course Italian. I also really enjoy bread making.
What ingredients do you most enjoy working with?
Anything local, foraged, and seasonal
You use Mellow Yellow in your kitchen. What do you enjoy most about it and how does it fit your ethos as a chef?
The flavour and golden colour are wonderful to cook with. The regenerative way it is farmed and being local is the perfect for for my ethos as a chef. Add to this the health benefits and its top of the list as a staple in the kitchen.
What’s the best meal you’ve ever eaten and why? I’ve eaten some amazing seafood on the shores of Loch Fyne in Scotland at the Lock Fyne oyster bar. An amazing 7 course taster menu at the Fat duck in Bray was another stand out. The best burger was at Squeezed in Bristol but then the best simple meal was at the Gunton Arms in Norfolk. So many – I’m lucky!
Outside of the kitchen, what do you enjoy doing?
I have very active sons at home who play every sport under the sun. Mainly football and cricket though so we are forever on the road going to games or watching games as a family at home. I’m also a big motorsport fan. I’ve been involved in F1 for over 15 years in some way so it’s in my blood.
What advice would you give to someone starting out as a chef today?
Learn the craft, embrace the passion and don’t be in a rush to climb high. Take each day as it comes and learn something from it. You will never stop learning and developing unless you choose to. Keep an open mind and this profession could take you anywhere.
