Chef Michael Reid is to return to the UK permanently from Australia to take up the role of executive chef at Martin Williams' M restaurants.
Reid was last year responsible for bringing the world's highest grade of kobe beef to London at M in Threadneedle Street.
He will now oversee the opening of M Victoria at the end of the year and will kick off his return by headlining the Events in the Sky dinners towards the end of this week, cooking for guests at a table suspended from a crane 25m above London.
After an initial apprenticeship at The In & Out club in St James, Reid trained at both Le Gavroche and Restaurant Gordon Ramsay.
In April 2007, he joined the team at Gaucho restaurants, where he worked with Williams who was managing director. Reid swiftly earned himself a position as head chef, running both the Richmond and O2 sites before receiving a promotion to the executive chef position for the entire Gaucho Group. From 2011, he additionally developed and supervised the burgeoning CAU restaurant concept.
In 2013, he left London to work in Australia, with stints for chef Ben Shewry in Attica and then Andrew Macdonald's two Hat restaurant Cutler and Co.
He has also worked with Australian celebrity chef, Shannon Bennett in his award-winning restaurant, Vue de Monde and the recently opened Jardin Tan.
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