In his role as executive head chef former Boot Inn and Baraset Barn chef Matt Osborne will oversee the menu, kitchen and 14 staff while Fiona Patterson, previously GM at Bank restaurant in Birmingham, will be responsible for front-of-house.
White, who is opening the restaurant with partners Sanguine Hospitality, said: "The two key appointments that I am always involved with are the restaurant manager and head chef. If you get this right, then everything else will follow.
“Fiona and Matt bring talent, experience and creativity to the company and will ensure that the quality of food and overall guest experience are of the highest possible standards.”
The restaurant at the Cube development in Birmingham's city centre is part of Sanguine Hospitality's £13m Hotel Indigo development which includes a spa, private members' club and bar.
Due to open at the beginning of December, the hotel has also appointed Natalie Murison of De Vere Village its head of sales across the hotel and restaurant. Murison will be responsible for cross-selling and client management in both areas of the business.
Hotel Indigo Birmingham general manager Mark Nesbitt said: “All three new appointments will bring something different to the restaurant and hotel, and will work hard to achieve the exceptional standards that we are aiming for across the venue. It’s great to welcome Natalie, Matt and Fiona on board as we make the final preparations ahead of our opening.”
Marco Pierre White first started working with hospitality management company Sanguine Hospitality in 2009. Under the partnership the chef has four Steakhouse & Grill restaurants as well as the Swan Inn in Aughton, Lancashire.