Joining from Jason Atherton’s Social Company, van Loo has spent 13 years at the restaurant group, which included time at Pollen Street Social and Social Eating House.
He also played a key role in opening restaurants internationally across Asia and Europe for the group, where he has held multiple head chef roles, including at the Michelin-starred City Social.
The appointment comes as Fish restaurant Applebee’s celebrates its 25th anniversary with a relaunch early next year that will include a brand new concept, new menu and refurbishment of the space that will create a 70-cover space with a fresh fish counter upon entry, an extended dining and bar seating area overlooking a bespoke live-fire grill, and an outdoor space.
The new look restaurant, which will relaunch in February, will continue to champion premium British seafood sourced directly from fishermen from Brixham Fish Market. The menu will feature a weekly-changing selection of seafood with sample dishes such as brown crab rarebit; grilled dover sole with brown shrimp; and fish and chips.
On Sundays it will serve an alternative to the traditional roast with dishes such as salmon en croute and whole roasted turbot with market greens, and Isle of Wight potatoes.
An updated wine list will continue the restaurant’s ethos of championing British produce, with a wide selection of English wines.
Applebee’s is one of the original Borough Market traders, having started as a fishmonger, before founders Joy and Graham Applebee opened their first bricks-and-mortar seafood restaurant on Stoney Street.
The relaunch will be led by their son Jack Applebee along with his two brothers.
“We are extremely proud to celebrate our 25th Anniversary with the relaunch of our restaurant,” says Jack.
“As a family-run business, we have always had quality at the forefront of anything we do, and we remain committed to sourcing the highest quality seafood from our shores.
“As part of our reopening, we will also be providing all guests, old and new, with a more elevated dining experience in a fresh space with a greater emphasis on the journey in which our seafood takes from when it is caught”.