The Waldorf Hilton hotel in London has appointed Karl Richardson executive chef, replacing Robert Prendergast.
Richardson joins the team having worked for over a decade at Hilton properties including the DoubleTree by Hilton Cambridge City Centre, Hilton London Green Park and Hilton London Kensington, where he was most recently executive chef. Prendergast has moved to the same role with Hilton’s Dead Sea Resort in Jordan.
He has been tasked to relaunch the hotel’s food and beverage offering, ensuring it appeals to both the local London audience, as well as visitors into the capital.
The chef has already started to shake up the menus in the hotel’s restaurant, Homage, and the bar menu in Good Godfrey’s, having developed a pre-theatre menu including organic Scottish salmon and a ‘Waldorf Eton mess’.
There are plans to continuously update the a la carte menu based on seasonality, offering traditional options with a modern twist, and Richardson will be working closely with local suppliers in Covent Garden. His role also sees him lead the banqueting offering in the Waldorf’s meeting and events space.
Waldorf Hilton general manager Guy Hilton said: “We are delighted to announce that we have welcomed chef Richardson to the Waldorf team; he joins us at an exciting time as the hotel has recently undergone a huge renovation and we’re keen to refresh our food and beverage offering in line with this. “
Richardson said: “I’ve joined a talented team at the Waldorf and am already enjoying working with them to develop and implement our ambitious plans for the hotel’s restaurant, bar, afternoon tea offering and events.
“I plan to introduce a full training and apprenticeship scheme (including masterclasses and farm-to-fork experiences) to encourage development of junior members of staff, as well as revolutionise the menus to bring fresh options whilst still maintaining the elegance and history that the hotel offers.”