It comes after the chef stepped back from the kitchen in September to take on a broader consultancy role across the group.
The chef’s prodigy Nathaniel Tofan, who was promoted to head chef at the restaurant earlier this year, will continue to lead the kitchen.
Manchester House will drop Byrne’s name from its official title after his departure.
“I feel the time is right for Nat to get the recognition he deserves at Manchester House,” says Byrne.
“He has been running the show for a long time since I widened my role within Living Ventures and been by my side since the day we opened, so is more than ready to put his own mark on the menu. I can’t wait to see what he comes up with!
"I’ve had a great time at Manchester House and am very proud of what we’ve achieved. I know that the business is in safe hands.”
Byrne is leaving to take the reins at D&D London’s upcoming 20 Stories restaurant at Manchester’s No.1 Spinningfields development.
Opening in February 2018, the 300-cover restaurant will occupy the 19th floor rooftop of the building. The development will feature a Restaurant, grill, bar, and terrace with 360-degree views of Manchester’s city skyline.
The menu at 20 Stories will be modern British, using local produce sourced no more than 50 miles from the city.
Speaking of the launch, Aiden comments, “I am thrilled to become part of the D&D family in January. The space will have something for everyone, with a restaurant, grill and cocktail bar all in one place – and food will have a real focus on the local produce that has always been close to my heart.”
Behind the interior design is the New York based firm, CetraRuddy, an international award-winning architecture planning and interior design company.
“Working with Mike Ingall’s Allied London as landlord and now with Aiden Byrne, a chef who we’ve long admired, is a very exciting prospect for us." comments D&D London chairman and CEO, Des Gunewardena.
"20 Stories is a project that we at D&D, have looked forward to launching with huge anticipation and in Aiden, we couldn’t have asked for a better chef to partner with."