Caroline Lamb

Chef Caroline Lamb began her culinary journey at 17 at Silwood School of Cookery, earning her Grand Diploma. Inspired by her older brother and fueled by sibling rivalry, she trained at La Colombe and The Test Kitchen. After discovering a passion for pastry, she became Head Pastry Chef at Protégé at just 20. Though she loved pastry, the hot kitchen called her back. Now Head Chef of The Red Room at the iconic Mount Nelson, Caroline leads with gratitude for her mentors and a constant drive to grow — defined by hard work, adaptability, and pushing to be better every day.