People on the move in hospitality: July 2019

The Grill at The Dorchester​

Tom Booton has become the youngest ever chef to head up the kitchen at The Grill at The Dorchester in the London hotel’s 88-year history. The 26-year-old joins from Michelin-starred Alyn Williams at The Westbury, and has previously worked at L’Autre Pied and Dabbous. Booton’s arrival is described as marking the next chapter for The Grill at The Dorchester, which is looking to bring in fresh young talent as part of a relaunch of the restaurant. In addition, Adam Nevin has been appointed sous chef with Kieran McLoughlin set to join from Hide in Mayfair next month to become the restaurant’s general manager. [Trio pictured above]

Matteo Nardin​

Matteo Nardin is the new head chef at The Dining Room at The Ned, London. He has introduced a new menu to the restaurant, with a renewed focus on independent suppliers, including Forager in Kent and Pesky Fish in London’s Old Street. Nardin's CV includes time at Zafferano Belgravia, Veranda in Belgium and Frenchie in Paris. The Dining Room is open to The Ned's members and guests staying in Large rooms and above.

Arnold Ivey​

D&D London veteran Arnold Ivey has been appointed head chef at the group’s Avenue restaurant on London’s St James’ Street. It follows the closure of D&D’s Kensington Place seafood restaurant in March, where Ivey had been acting head chef. He has been tasked with repositioning Avenue’s offer as more seasonal and British-focused, and will be bringing several of his Kensington Place dishes to the menu.

Sam Ashton-Booth​

Sam Ashton-Booth has taken over the kitchen at Robin Gill’s Counter Culture restaurant in London’s Clapham. He was previously head chef at Mark Jarvis’ Stem in Mayfair, but stepped down from the role in April. At Counter Culture he will introduce a new menu named The Allotment, using produce harvested from his friend Jake Ball’s allotment in Biggleswade, Bedfordshire.

Andrew Birch​

Great British Menu's Andrew Birch has been appointed executive chef at Ellenborough Park in the Cotswolds. He will oversee the entire food offering at the luxury hotel, including The Horsebox and its Afternoon Tea offer in the Great Hall. Birch previously held the same role at Lainston House hotel in Winchester and has worked at London’s Hotel Café Royal and Michelin-starred Montagu Arms in the New Forest.

Marcus Rohlen​

Marcus Rohlen is the new head chef at Frenchie Covent Garden. Originally from Sweden, he began his culinary career in 2006 at steak restaurant Lindgrens Krog in Alingsas before moving to London to work at Richard Corrigan’s Michelin-starred Lindsay House and later Bentley’s Oyster Bar & Grill and Corrigan’s Mayfair. He joins Frenchie from Jason Atherton’s Social Company, where he helped launch King’s Social House in St Moritz, Switzerland.

Joost Bijster​

The Savoy in London has appointed Joost Bijster as head chef at Kaspar’s at The Savoy. The Dutch-native has worked in numerous Michelin-starred restaurants around the world, including Restaurant de Zwethheul in the Netherlands and Restaurant Savelberg in Bangkok. He says he is excited to bring some international inspiration to The Savoy and welcomes the “new challenge”.

The Stargazy Inn​

Great British Menu’s Kray Treadwell has taken over the reins at The Stargazy Inn’s Pilchards café on the beach at Port Gaverne, Cornwall. Treadwell was formerly head chef at Michael O’Hare’s Michelin-starred Man Behind the Curtain restaurant in Leeds. He has introduced a new menu to Pilchard's including Teriyaki salmon fish kebab; and homemade flatbreads with barbecue mackeral, pickled cucumber and bronze fennel.

Meanwhile Paul Green, former head chef at Adam Reid’s The French in Manchester is joining the kitchen team at The Stargazy Inn, working alongside head chef Andrew Sheridan.