London’s Hotel Café Royal has announced the appointment of Marcus Klumb as its new executive chef, replacing Armand Sablon.
The move will see Klumb leave his current role as executive sous chef at Four Seasons Ten Trinity Square, which he joined in September 2016 as part pf the opening team ahead of the hotel’s launch four months later.
Klumb began his career in London in 2007 at Hélène Darroze at the Connaught hotel, rising from commis chef to junior sous chef over nearly seven years. He has also worked at the Hempel hotel, One Aldwych and Shangri-La Hotel at the Shard London, where he spent nine months as chef de cuisine.
In his new role he will oversee all food outlets at the five-AA-starred, 160–bedroom hotel, including Laurent, which was opened by chef Laurent Tourondel last year; the newly opened Cakes & Bubbles from Albert Adrià of El Bulli; Ziggy’s cocktail bar, dedicated to David Bowie’s legendary alter ego Ziggy Stardust; the Green Bar; and the Oscar Wilde Lounge, where afternoon tea is served.
Klumb, who will join the hotel on 18 February, said: “I am delighted to be joining Hotel Café Royal as executive chef this month, and look forward to bringing my experience to such a revered establishment.”
Sablon, winner of the Roux Scholarship in 2007, has spent six and a half years at the Hotel Café Royal. He initially joined the business at the time of the hotel’s opening in 2012 as head chef of the now-closed Ten Room restaurant.