People on the move in hospitality: March 2018

By Sophie Witts contact

- Last updated on GMT

People on the move in hospitality: March 2018
It's been another busy month in hospitality, with changes at The Fat Duck and a burgeoning London restaurant group.

Jonny Lake

Jonny Lake (pictured above) has left his role as executive chef of The Fat Duck Group after 12 years at the company. The Canadian-born chef, who joined Heston Blumenthal's Fat Duck in Bray as chef de partie in 2005, is leaving to pursue personal projects. He worked his way through the ranks at the three Michelin-starred site and was a key player in the restaurant's nine month migration to Melbourne in Australia in 2015, as well as its subsequent reopening in Bray. On his return, his role expanded to oversee Blumenthal's The Fat Duck, The Hind's Head and The Crown at Bray, as well as The Perfectionists' Cafe at Heathrow Terminal 2. "I'm excited to explore the next chapter of my life," says Lake.

Sophie Michell 

Sophie-Michell-named-executive-chef-at-Home-House_wrbm_large

Chef and food writer Sophie Michell has been named as the new executive chef at Home House private member's club in London. It marks a return to the kitchen for Michell, who became the UK's youngest female executive chef at London's Belgrave's Hotel in 2013 - where she overhauled the menu after the departure of Mark Hix and helped relaunch its Pont St restaurant. In her new role she will over see a team of 33 to run Home House's restaurants, bars and room service.

Angelo Albera

Bocca-di-Lupo-names-Angelo-Albera-as-new-chef-de-cuisine_wrbm_large

Bocca Di Lupo in Soho has appointed Angelo Albera as its chef de cuisine. Italian-born Albera previously headed up the kitchen at Cantina del Ponte in London's Tower Bridge, and cooked at Amici in Abu Dhabi for three years. In his new role he will work alongside chef-patron Jacob Kenedy, managing the kitchen's daily operations. "I believe Bocca Di Lupo is one of London's most authentic Italian restaurants, and I look forward to bringing my own experience to its vibrant and accomplished kitchen team," says Albera.

Romain Devic

romain

Romain Devic is the new executive chef at Nobu Shoreditch, the Japanese restaurant within the London hotel of the same name. Devic began his career as commis pastry chef at Hotel Les Airelles in Courchevel before moving on to Michelin-starred restaurants Bar & Boeuf in Monte Carlo, Le Jules Verne on the second floor of the Eiffel Tower and Auberge du Vieux Puits. He joined Nobu in 2012 as pastry sous-chef at Nobu Miami Beach, and soon moved to Nobu Atlantis Paradise Island in The Bahamas. Last year, he was part of the team assisting in the launch of Nobu Hotel Ibiza Bay.

Harry Shepherd

Harry-Shepherd

The five-star Pale Hall in North Wales has appointed Harry Shepherd as its new general manager. Shepherd, who previously worked at the Chester Grosvenor, was handpicked for the post by outgoing general manager Pim Wolfs - who is stepping down for personal reasons - and owners Alan and Angela Harper. He has spent the last five months working alongside Wolfs to ensure a smooth transition. "I’m pleased to be taking on the leadership as we continue to evolve and build on our already prestigious reputation," says Shepherd.

Collin Brown

Collin-Brown-Cottons

Cottons Rum Shack, the four-strong restaurant group, has named Collin Brown as its executive chef. Jamaican-born Brown won an AA Rosette for his eponymous Caribbean restaurant in Canary Wharf in 2008, and in 2015 launched a range of sauces and seasonings available in Tesco stores nationwide. He will launch a new Caribbean Sunday roast at Cottons over the Easter weekend, and is working on further menu development. "I have lots of other exciting plans in the pipeline so watch this space," says Brown.

Paul Nicholson

Paul-Nicholson

Storrs Hall in the Lake District has appointed Paul Nicholson as head chef at its Lake Edge Restaurant. He previously cooked at Michelin-starred Lords of The Manor and The Dial House Hotel in the Cotswolds. “We are excited to welcome Paul to the team, property and the location, and feel together we can develop the food across the hotel, from The Lake Edge Restaurant, Tower Bar, Drawing Room afternoon tea, private dining and our amazing weddings," says Andy Nicholson, general manager at Storrs Hall.

Related topics: People

Spotlight

Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers