The chef, winner of the YBF Chef of 2015 award, told BigHospitality he felt ready to make the leap into running his own business and wanted to cook his own style of food again.
"I've had an amazing year and have learned so much at Pachamama but they are opening another restaurant in Chelsea and it would have meant another year establishing it, so I thought now was the time to go.
"I've been a head chef for three years now and I'm confident with my food at the moment, so it just seems the right time to try something new."
Rawson, who was head chef at Lucky Chip and White Rabbit before joining Marylebone-set Peruvian restaurant Pacahmama last year, defines his cooking style as 'British with a twist'.
Although he had no set location in mind, Rawson said his restaurant was likely to be in London and would offer about 40-50 covers.
"I'm really taking my time and trying to find the right people to work with," he said, "I haven't thought too much about location. It may take nine months to a year to open, but it's something I'm really hoping to do.
“I want my restaurant to focus on small plates and tasting menus of exceptional, interesting and rare ingredients. I want to return to a small venue where I really have control over the kitchen and I can watch diners eat whilst I cook for them”.
Rawson is currently doing some consultancy work for Lucky Chip and Dirty Bones and is planning to run a Kitchen Table pop-up at the first permanent Lucky Chip site when it opens later this month.