Leroy replaces Yu Sugimoto, who ended his tenure when the French haute-cuisine restaurant closed for refurbishment in early August, citing family reasons.
The French chef, who gained a Michelin star during his tenure at Guy Savoy’s L’Etoile sur Mer, joins Marlon Abela’s Mayfair restaurant following on from a role as executive chef at Auberge du Jeu de Paume in Chantilly. He has also held roles at Savoy’s Parisian rotisserie restaurant L’Atelier Maitre Albert, and Restaurant Michel Chabran, and was appointed chef de cuisine at Restaurant Guy Savoy- a restaurant of which he opened locations in Troyon, Doha and Singapore.
Chef Leroy’s cooking is rooted in French tradition, but using less butter and cream than might be traditionally found in France. The menu will comprise autumnal ingredients sourced from artisanal suppliers, alongside three of Leroy’s signature dishes; poached oyster, seasonal vegetables and wasabi with an oyster tartar tartine; red mullet, black pepper jus and confit mushroom; veal sweetbreads with squid, parmesan, black truffle and pomelo.
The appointment of Leroy is a “welcome addition” to the Marlon Abela Restaurant Corporation (MARC Ltd) group, says chairman Marlon Abela.
“We are confident that Chef Leroy's appointment heralds a new era of haute cuisine in the heart of Mayfair and further builds on the legacy of The Square. When we reopen later this year, The Square will be a wonderful addition to London’s powerful culinary scene.”
The 80-cover restaurant (20 of which are private dining, and 10 at an eat-in bar) has been re-designed by London based agency Virgile + Partners, which has worked with MARC on a number of other design projects including The Greenhouse and Morton’s Club. The design is described as minimalist, urban and modern, whilst being “underpinned by an elegant and luxurious style”.
Marlon Abela Restaurant Corporation (MARC) purchased the iconic Mayfair restaurant from chef Philip Howard and restaurateur Nigel Platts-Martin in March 2016 with the aim of re-establishing the venue as an “unparalleled, sophisticated dining experience for discerning clientele.”