Hotel Café Royal London has appointed Jeremy Brown as executive chef to oversee the overhaul of the food and beverage operation at the property.
The position of executive chef has remained unoccupied since Andrew Turner, who joined the Hotel Café Royal prior to its launch in 2012, left in August 2015.
Brown will join the 160-bedroom hotel early next month from the Sky Garden in the City of London, where he was executive head chef for catering firm Rhubarb. He has previously worked for Home House private members’ club, the Ritz hotel and Chez Nico restaurants, all in London.
Since Turner’s departure, the food and beverage operation at the Hotel Café Royal has been overseen by Armand Sablon, the 2007 Roux Scholar. Sablon will continue in his role and report to Brown.
Brown is expected to oversee the launch of a new restaurant at the hotel and changes to the layout of the wider food and beverage operation, as well as guide the overall food strategy.
The hotel’s food and beverage outlets currently include the Ten Room, the Café, the Green bar and the Oscar Wilde bar.
Earlier this week it was announced that managing director Thomas Kochs will be leaving the Hotel Café Royal tomorrow, 14 months after his appointment, to take up the same position at the Corinthia Hotel London.