Kerth Gumbs has announced he is leaving his role as head chef at Ormer Mayfair in London after five years.
Posting on Instagram, he said: "The time has come for me to start a new chapter in my professional life. Ormer Mayfair and I are parting ways, keeping each other dear to our hearts. I loved Ormer right from its inception, I gave it my passion but also sweat, blood and dedication. The past five years were filled with joy, moments of fulfilment and professional pride. I am happy to have contributed towards Ormer's growth and wish them continued success…
"Throughout this year I've been asked a lot about the pandemic and the effects, which has brought positives and negatives; reset buttons, adaptations and more inclusive thinking. It also sets the tone for the unfriendly side of the hospitality industry, something that can be described as industry bullying.
"However, for me personally, this year has also been about laser focusing on the purpose, on my big why. Next step is all about positive changes. What starts with one person gets reflected and amplified on a group, community, and our beloved industry.
"So, guys, wish me luck as I navigate through, as I'm open to my next culinary opportunity, and let's see each other then at a big nice dinner table."
The chef joined the restaurant when it opened within the Flemings Mayfair hotel as executive chef Shaun Rankin's right-hand man, and over the past year oversaw the Ormer at Home delivery service. Gumbs also made it to the banquet with his dessert in last year's Great British Menu.
He previously worked as senior sous chef at the Arts Club and Jason Atherton's Social Company, overseeing the openings of Esquina and the Library in Singapore, as well as at the London Hilton Park Lane. Before that, he worked as a sous chef at the Wolseley, and held chef de partie roles at L'Atelier de Joël Robuchon and Restaurant Tom Aikens.
Henrik Muehle, general manager at Flemings Mayfair hotel, said: "After five years Kerth has decided it's time for a new direction and new challenges. We're really grateful for all the support he has given to the restaurant and the energy he has brought to the kitchen over the years – we wish him every success in all his future endeavours."