Jessup founded the now six-strong restaurant group in 2011 as a mobile wood-fired oven.
Brothers Mark and Alan Wogan, sons of the late Sir Terry Wogan, came on board later, and helped turned the mobile operation into bricks and mortar with a debut site in Neal’s Yard in 2013.
The new Zealander and former Caravan chef was responsible for food and beverage menu development, GP management, wage cost management and kitchen design.
After leaving the business earlier this summer, he is working as a freelance chef and restaurant consultant.
Amy Tuson joined as executive chef last November, with previous roles at The Century Club, Revere, Living Ventures and Fuller’s.
Earlier this year Homeslice hired Werner Botha, formerly of Bill’s, as head of operations.
Mark Wogan told MCA the group considering a move outside London, and was taking a “speculative tour North of the Watford Gap”, with Manchester, Birmingham and Leeds under consideration.
The business doubled its number of venues over the last 18 months, with branches in Covent Garden, Fitzrovia, Shoreditch, the Bloomberg building, White City, Marylebone, and a concession at Incipio Group’s The Prince, in Earls Court.
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