The chef, who joined The Fat Duck restaurant in Bray as a chef de partie in 2005, is leaving to pursue personal projects.
Canadian-born Lake worked his way through the ranks at Heston’s three Michelin-starred restaurant to become head chef in 2009. He became head chef of the group’s Experimental Kitchen in 2013.
In January 2015, Lake was a key player in the restaurant’s migration to Melbourne in Australia and its subsequent reopening nine months later back in Bray with a new approach to dining.
On his return, his role expanded to become executive chef overseeing the group’s three restaurants in Bray (The Fat Duck, The Hind’s Head and The Crown at Bray), as well as The Perfectionists’ Café at Heathrow Airport’s Terminal 2.
Edward Cooke, who had been Lake’s sous chef for two years, took over the helm at The Fat Duck as head chef. Cooke remains in his position as head chef, working alongside restaurant manager Dimitri Bellos.
“I have been part of so many amazing projects during my time here in Bray and also had the opportunity to work with many incredible talented people,” says Lake. “I have grown so much during this time and I’m excited to explore the next chapter of my life.”