D&D South Place appoints Gary Foulkes as executive chef
Gary Foulkes has confirmed his move to D&D's South Place hotel in Moorgate, London as executive chef.
Foulkes, who took up the position this month, will lead the culinary offering throughout the hotel as well as taking the helm of Michelin-starred seafood restaurant, Angler.
He brings with him 12 years' experience of cooking and working in some of the UK's most highly-acclaimed establishments. Beginning his career under the guidance of Richard Neat and Gary Rhodes, he has also held positions at The Vineyard at Stockcross and William Drabble's Aubergine.
Foulkes, who departed from his role as head chef of two Michelin-starred Mayfair restaurant the Square in March, said: "I'm delighted to join South Place, which I greatly admire for its continued excellence. To be given the opportunity to make my mark on the dining experience at this iconic City hotel is something I am really excited to undertake."
He has already made his mark on the Angler menu with a host of new seasonal dishes including: thinly-sliced octopus, citrus dressing, taramasalata and chipirones; Cornish turbot, line-caught squid, bonito dashi and salsola; Gariguette strawberries, Brillat-Savarin cream, black olive and basil.
South Place hotel's general manager, Susanne Traudt, said: "We are incredibly excited to have such a talented and passionate chef joining the team at Angler."
David Loewi, D&D London's managing director, added: "Angler is constantly evolving and innovating, and we believe Gary's wealth of experience in some of the UK's finest establishments will drive Angler forward to new heights."
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