The culinary world mourns the passing of acclaimed English chef Chris Wheeler, who died on March 4, 2026, at the age of 52. His cause of death has not been publicly disclosed. A respected figure in British hospitality, Wheeler was known for his classical training, produce-led cooking, and strong leadership in the kitchen. His sudden death prompted an outpouring of heartfelt tributes from colleagues and friends across the industry, remembering him as an extraordinary chef and a warm, generous, and kind man.

Born in Swanage, Dorset, in 1973, Chris Wheeler's passion for food was ignited during a nine-month catering placement in France, though he once joked in an interview that he originally wanted to be a zoo keeper. He began his formal culinary journey after training at Bournemouth catering college, starting at the Domaine de Bassible hotel and Michelin-starred restaurant in Ségos, France.

His exceptional talent was quickly recognized by celebrated chef Jean-Christophe Novelli, who recruited a teenage Wheeler into his brigade when Chris was just 16 years old. Wheeler honed his skills under Novelli's mentorship, rapidly ascending through the ranks. He worked at several of Novelli's acclaimed restaurants, including Le Provence in Lymington, where the team achieved a Michelin star, and Les Saveurs in Mayfair. At age 20, he was offered the role of head chef at Le Provence but turned it down to work as a pastry chef at a Surrey hotel, seeking to broaden his experience.

He spent a decade as Novelli's right-hand man, becoming the youngest Sous Chef in a Michelin-starred establishment and later serving as operations manager and group head chef for Novelli's expanding restaurant empire. This period included contributing to the success of establishments like the Four Seasons Park Lane in London's Mayfair, which was awarded five AA rosettes, and being involved in the opening of Maison Novelli in London's Clerkenwell in 1996. Wheeler's deep loyalty was evident when he re-mortgaged his own house in an attempt to save Novelli's business when it faced collapse in the early 2000s.

In 2003, Wheeler embarked on a significant chapter of his career, joining Stoke Park Country Club, Spa & Hotel in Buckinghamshire as executive chef. Over his twelve-year tenure, he was instrumental in elevating Humphry's, the hotel's fine dining restaurant, to a highly regarded culinary destination, earning three AA Rosettes. His culinary artistry also extended to the big screen, as he famously baked the cake featured in the 2004 Daniel Craig film "Layer Cake."

Beyond the kitchen, Chris Wheeler was known for his vibrant personality and charitable endeavors. He famously ran the London Marathon in 2006 dressed as a chef, flipping a pancake for the entire race, a feat that raised significant funds for charity. He continued his marathon efforts in 2013, running the London Marathon again while carrying a 5.5kg stock pot. His talent gained wider recognition through numerous television appearances, including ITV's 'Hell's Kitchen' (2005), BBC 1's 'Put Your Menu Where Your Mouth Is' (2013), BBC 2's 'Saturday Kitchen' (2014), Channel 4's 'Sunday Brunch' (2014), and BBC Two's 'Great British Menu' in 2016, where he presented innovative dishes.

Wheeler received multiple accolades throughout his career, including 'Best Local Menu' at the Berkshire Life Food and Drinks Awards in 2014, and 'Fine Dining Restaurant of the Year for Humphry's' at the Buckinghamshire Food and Drinks Awards in 2016. That same year, he was honored with the prestigious Hotel Chef of the Year (Over 250 Covers) award at the Hotel Cateys and 'Chef of the Year' at the Berkshire Life Food and Drinks Awards, acknowledging his immense leadership qualities. He also published his debut cookbook, "The Ginger Chef 'Served Up'," in July 2018. His media presence extended to features with recipes and interviews in OK! and Hello! magazines, and he wrote a monthly food column for the Buckinghamshire Advertiser.

In January 2025, Wheeler took on the role of executive chef at The Hurlingham Club in London's Fulham, a testament to his enduring influence and dedication to the hospitality industry. Jean-Christophe Novelli described Chris Wheeler as an 'extraordinary chef, but even more extraordinary as a man – warm, generous, steady, and endlessly kind,' referring to him as his 'rock' for over 30 years. Tributes also poured in from colleagues such as Sarah Edwards, a pastry chef who worked with Wheeler at Stoke Park for 16 years, and Chris Prow, former executive chef at The Capital Hotel Knightsbridge. He resided in Greenford, London, with his wife, Simona, and their twin daughters. Chris Wheeler's legacy will be remembered through his culinary innovations, his commitment to nurturing talent, and his profound impact on British gastronomy. His memorial invites those who wish to honor his memory to plant a tree in his name.