The promotion from executive chef to overseeing the entirety of the property’s culinary output follows the departure of long-standing Claridge’s executive chef Martyn Nail earlier this year.
As well as overseeing the whole of the hotel’s F&B offer - which includes The Foyer and Reading Room restaurant, private events, room service and Claridge’s bars menus - Magi will also help spearhead the ‘future culinary vision and evolution of new restaurants’.
This will begin with the relaunch of Claridge’s signature restaurant, which closed shortly after high profile chef Daniel Humm parted ways with the hotel at the end of last year following a disagreement over his desire to create a fully plant-based menu at Davies and Brook.
As part of a major shake up of its F&B operations, the Brook Street hotel has also recruited former The Goring executive chef Richard Galli and former Alain Ducasse at The Dorchester executive pastry chef to the same roles within its own kitchens.
The changes come as the historic property nears the end of a multi-million pound restoration programme and enters a new era with the biggest renovations of its two centuries.
Magi, who is originally from Estonia has a CV that includes Copenhagen's Noma as well as and New York’s Gramercy Tavern and Humm’s Eleven Madison Park, which holds three Michelin stars.
He became a key member of the latter’s kitchen team from 2011 to 2019 and in 2019 helped Humm launch Davies and Brook as executive chef.