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Shangri-La at the Shard appoints new senior culinary team

Shangri-La at the Shard appoints new senior culinary team

The Shangri-La at the Shard has announced the appointment of a new senior culinary team to lead the luxury hotel’s food and beverage department.

Aurelien Mouren (pictured) joins as food and beverage director with responsibility for all F&B outlets across the hotel. During his 16-year career, Mouren has held senior positions at luxury hotels in both London and Paris, including most recently the Ned and Soho Farmhouse.

Executive chef Jeremy Brown joins from Rhubarb’s Sky Garden. Originally from Wales, Brown’s 23-year career includes executive chef roles at Hotel Café Royal and private members club Home House.

The hotel has also named David Darnbrough as executive sous chef. He was previously head chef at the Darwin Brasserie and Fenchurch Restaurant with hospitality group Rhubarb. He was also involved in the opening of Sky Garden by Rhubarb.

Scot Paterson has been appointed chef de cuisine for the hotel’s TĪNG Restaurant. Originally from Newcastle, Paterson was previously head chef at the Chess Club London.

Joining from the Connaught hotel, Benoit Defait has been named head pastry chef. His past experience includes work at the two Michelin-starred L’Atelier de Joël Robuchon in Paris.

Aggar Aung has been appointed sushi chef for the GŎNG Bar. He joins the hotel from Home House London where a quick succession of promotions led him to oversee their oriental kitchen as senior chef de partie. He previously served as sushi chef at Omada Sushi in London.

Aurelien Mouren commented: “People are the key ingredient to operating a successful bar or restaurant. The food and beverage industry is very international and every team member has their own story and set of skills to bring to the table.”

Hoteliers’ Hotels 2018: Shangri-La Hotel at the Shard >>

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