Robinson, who previously worked for the company at Skylon, returns from Gordon Ramsay Holdings where he worked at The Narrow, Maze and Maze Grill.
"I am thrilled to welcome Matt Robinson to Bluebird,” said D&D London’s David Loewi. “His pedigree and wealth of experience gained from Gordon Ramsay Holdings will be a great addition to Bluebird."
Robinson, who relocated to the UK in 2003 to join Marco Pierre White's The Criterion, takes over from former Bluebird head chef Mark Block. His appointment will include some new additions to the menu, including Butternut squash soup with Thai spices and toasted pumpkin seeds and six hour braised Herdwick lamb for two with colcannon and burnt onions.
For all the latest appointments in the industry see our People on the Move in Hospitality gallery.