Ross Bryans, former head chef at the Michelin-starred Pollen Street Social, has joined the restaurant as chef patron, while Richard's son Richie Corrigan has been appointed general manager.
The restaurant is also launching a new bar this June in collaboration with the team behind The Dead Rabbit in New York – voted number one in the World’s 50 Best Bars in 2016.
Dickie’s Bar will be a late-night drinking destination, serving cocktails created with ingredients sourced from Richard’s Virginia Park Lodge farm in Ireland.
The chef is also looking at plans to renovate the restaurant and launch a new menu.
Bryans, who opened the Clocktower Restaurant in New York with Jason Atherton, will help determine Corrigan's new direction.
“[Corrigan’s] an iconic dining destination already, we want to take this one step further,” he said.
Richie trained at Les Roches International School of Hotel Management in Switzerland, and has years of experience working in the family business.
“Richie has it in his bones, when I watch him on the floor I am always reminded that some people have a natural way with this job,” said Richard.
“He is passionate about what he does, and this has been clear since he was just a boy. I can’t wait to see him in action and see where he takes us.”
Richard will remain at the forefront of the three-AA-Rosette restaurant throughout the changes, with the aim of further establishing the restaurant as a ‘global’ dining destination.
Corrigan’s Mayfair opened in 2008 and was ranked number five in the National Restaurant Awards top 100 list in the same year.
The chef’s Corrigan Restaurants group also operates Bentley’s Oyster Bar & Grill and Bentley’s Sea Grill in Harrods, London.