Msetfi joins the fine dining restaurant in the Flemings Mayfair hotel from his position as head chef at Michelin-starred Oak Room at Adare Manor in County Limerick, Ireland.
His CV includes working as chef de partie at Michelin-starred Longridge Restaurant, Tom Kerridge’s The Hand & Flowers and Midsummer House.
He will lead the new culinary direction at Ormer Mayfair, that will focus solely on tasting menus when it reopens on 19 May.
“I have an incredibly talented team and we can’t wait to bring a new dining experience to Ormer Mayfair,” says Msetfi.
“We have simplified yet elevated the offering by creating three tasting menus which will showcase only the best, locally sourced British produce.”
Ormer will serve three seasonally changing tasting menus, including a five-course lunch (£50), a seven-course (£70) and nine-course dinner (£90) menu, with the option to add wine pairings. Signature dishes include Cornish crab with brown crab biscuit, lime, avocado and spiced crab broth; roast rack of Dorset lamb, confit of lamb breast, cucumber and dill; and truffle honey ice cream, frozen kefir and extra virgin olive oil.
The hotel has also appointed a new senior sous chef, Chris Hopkins, who has previously worked at Dinner by Heston and at Midsummer House, both of which hold two Michelin stars.
“We’re delighted to have Sofian and Chris onboard for when we re-open our doors this spring,” says Henrik Muehle, general manager at Flemings Mayfair.
“With experience working alongside some of the country’s leading chefs in some of the best kitchens, they are the perfect duo to drive the new F&B offering at the hotel, and along with our existing team at Ormer, will significantly elevate our already strong reputation for dining in the capital.”