Christopher Hickey has been appointed head chef at the Drake & Morgan restaurant and bar the Parlour, in London's Canary Wharf.
He joins following 20 years' industry experience, including most recently as head training and development chef at Hammersmith Brands, and before that, head chef roles at now-closed Fogg's restaurant in Chalk Farm, and at the Gable Bar and Cellar in Moorgate, both in London.
He will oversee the Parlour's menu alongside Drake & Morgan executive chef Robert Mitchell.
Hickey's career also includes the head chef role at the two-AA-rosette restaurant the Fire Station in Waterloo, where he led a team of 14 and implemented a successful menu concept change. He was also sous chef at the Criterion in London's Piccadilly Circus, working under Marco Pierre White, and started his career aged 15 as trainee chef at establishments including the Gloucester hotel and the now-closed Marco Pierre White restaurant Harvey's.
Part of the London-based Drake & Morgan bars and restaurants group, the Parlour opened in 2009, and has sister restaurants comprising the Folly, the Fable, the Drift, the Happenstance, and the two Refinery sites, in Bankside and Regent's Place.