The Dorchester
The Dorchester has bolstered its kitchen team with the appointment of Michael Kwan (pictured above) as executive pastry chef. Kwan leads the 25-strong brigade of chefs and bakers responsible for creating the afternoon tea within The Promenade, as well as making pastries and desserts for weddings, parties and events throughout the hotel. Joining The Dorchester from Hotel Café Royal, Kwan has previously held head pastry chef positions at Ladurée and Duddells, and positions within the pastry brigades of The Fat Duck and Hakkasan. Prior to living and working in London, he was based in his hometown of Hong Kong where he began honing his culinary craft from the age of 15.
The Savoy
Russell Platt is leaving The Dorchester hotel to join The Savoy as its new hotel manager. Platt, who is currently executive assistant manager in charge of the rooms division at the Park Lane hotel will return to The Savoy in September having previously been part of the reopening team in 2010. South Africa-born Platt has also held roles including director of events and groups and also director of food and beverage at Claridge’s.
Rastella
Aiden Blakely-May is now head chef at Rastella, the restaurant located at boutique hotel Merchants Manor in Falmouth. The Cornish chef joined Rastella as sous chef four years ago and has steadily progressed to his new position. He has previously worked in restaurants including Samphire in Falmouth. Blakely-May will continue his focus on fermentation at the restaurant, working with its five-year-old yeast for sourdough and making mirin and soy sauces for pickling and curing meats.
OMNE
Hospitality-focused strategic and creative agency OMNE is broadening its 'expertise spectrum' by signing up hospitality consultant Charli Garner. Joining the OMNE team as director of hospitality, Garner previously led GAB Consultancy, which counts PizzaExpress, Planet Organic and Mitchells & Butlers as clients and specialises in local marketing, PR and sales. OMNE is the strategic and creative partner to some of the UK's largest food, beverage and hospitality brands, including McCain, Marston’s, Arla Foods and Bidfood.
Toklas
Yohei Furuhashi has been appointed head chef at West End restaurant Toklas. Furuhashi joins the 100-cover restaurant following a nine-year stint at The River Café where he was senior chef. He has previously held sous and head chef roles at Dinings SW3, Petersham Nurseries and the Italian Greyhound.
Macellaio RC
Lello Favuzzi has been propmoted to the role of executive chef at meat-focused restaurant group Macellaio RC. Born in Sardinia, Favuzzi moved to London in 2003 and began working as a sous chef at Alan Yau’s Anda in Marylebone. Following this, he worked at Franco’s on Jermyn Street, The Wolseley, L’Anima and most recently at Mortimer House Kitchen in the heart of London’s Fitzrovia. He is joined at the restaurant group by Jessica Monetti who has been named as the new head of operations. Monetti has previously worked at steakhouse group Goodman and also at Flat Iron.
The Conduit
Private members club The Conduit has appointed Kerry O’Connor as its new CEO to lead its team and operations at its site on Langley Street in Covent Garden. For the last four years she has been at the five-star Hotel Café Royal on Piccadilly, and she has also held leadership roles at The Grove and Mondrian hotels, as well as heading up F&B at Selfridges. The Conduit’s home is a Grade II-listed, six-storey building owned by the Mercers’ Company, who share The Conduit’s vision and mission around driving positive impact. Across its floors, The Conduit offers spaces for members to collaborate, network, dine and host events with restaurants, bars, a bookshop, podcast studio, event spaces and private offices. O’Connor's immediate priority will be the highly anticipated launch of The Conduit’s 2,000 sq ft roof terrace next month.
Aulis
Sommelier Charles Carron Brown has joined the team at Simon Rogan’s London restaurant Aulis. Carron Brown worked as an assistant sommelier at Rogan’s L’Enclume before becoming head sommelier at his Lake District restaurant Henrock, located at Linthwaite House Hotel, where he has been for the last two years. He joins executive chef Oli Marlow and head chef Charlie Tayler at the eight-seater chef's table located in the heart of Soho.
26 Grains and Stoney Street
Lucy Timm has joined restaurants 26 Grains and Stoney Street as group head chef. Joining last month, Timm is overseeing the development of dishes across both restaurants. She started her career as chef de commis at Sager + Wilde and then went on to restaurant and wine bar Fare. Following this, she joined the team at Michelin starred Leroy as senior chef de partie, working closely with the previous head chef Sam Kamienko. During lockdown Timm set up her own venture Plates & Playlists, where she offered three-course finish at home set menus with a playlist to match. Since March 2021, Lucy has worked as head chef at Royale, specialising in Provençal, which specialises in rotisserie chicken.
Hawksmoor
Steakhouse group Hawksmoor has named Clara Rubin as its new group wine manager. The celebrated sommelier and wine consultant has over 10 years of experience working in hospitality, wine and education and was previously national training manager at Berkmann Wine Cellars. She has also worked as head of engagement for Red Squirrel Wine/Graft Wine Co. In 2018 Rubin won the Julian Brind Award for Outstanding Achievement in the wine industry by the International Wine and Spirit Competition (IWSC) in recognition for her dedication to the industry. She is also an IWSC judge and a certified WSET educator.