Hill joined the Bone Daddies Group as operations director in October 2018, having previously held similar senior operations roles with the Jamie Oliver Group, Novus and TGI Fridays.
In his new role, Hill will be working across the Bone Daddies portfolio, which also includes Japanese izakaya brand Flesh & Buns. It also owns Shackfuyu in Soho, which is inspired by the Western-influenced Japanese yoshoku cooking style.
The London-based group, which originally launched back in 2012 and last year celebrated its 10 year anniversary, operates seven sites under its core brand, as well as two Flesh & Buns restaurants.
“I am encouraged by a successful 10th anniversary year for Bone Daddies in 2022 and relish the opportunity to lead our teams at both Bone Daddies and Flesh & Buns brands onto our next chapter,” says Hill.
“Our people have always been core to the business, and we remain committed to staff investment and training across the board, with some exciting expansion plans in the pipeline which we hope to announce over the coming months.”
Hill's appointment follows the recent departure of Bone Daddies co-founder Demetri Tomazos, who previously led the group as MD. Tomazos originally founded the group with Ross Shonhan, who left the company in March 2020.
“I would like to wish Demetri all the best, it’s been a privilege to work alongside him over the last four years,” Hill adds.
