The Marlon Abela Restaurant Corporation (MARC) has appointed Clément Leroy as executive chef, prior to the reopening of the Square in Mayfair in October.
Leroy follows the departure of Yu Sugimoto who left last month, due to "personal reasons", when the restaurant shut its doors for refurbishment.
He joins from Auberge du Jeu de Paume in Chantilly, France, where he held the role of executive chef. He has also worked under three-Michelin-star chef Guy Savoy in Paris and at L'Atelier Maître Albert, Paris, and Restaurant Michel Chabran in Pont-de-l'Isère.
The menu at theSquare will include dishes such as poached oyster with seasonal vegetables and wasabi with an oyster tartar tartine; red mullet, black pepper jus and confit mushroom; and veal sweetbreads with squid, parmesan, black truffle and pomelo.
Leroy said: "I am so happy to relocate to one of the most exciting culinary cities in the world. The London restaurant scene is dynamic and I am grateful for the opportunity to contribute to it as part of a constellation of Michelin-starred chefs who work for MARC".
He continued: "Having grown up in the Rhone Valley I share Marlon's passion for produce, ingredients, cuisine and wine. I am delighted at the prospect of what this shared passion will bring to the Square when we reopen later this year."
Designed by Virgile and Partners, the restaurant will revolve around squares, featuring square glass blocks, dark parquet flooring and contemporary furniture.
Marlon Abela, chairman of MARC, added: "Across our group, we work with chefs who share our passion for the finest produce, quality ingredients and the pursuit of epicurean excellence, and Clément is a welcome addition to our team. We are confident that chef Leroy's appointment heralds a new era of haute cuisine in the heart of Mayfair and further builds on the legacy of the Square. When we reopen later, the Square will be a wonderful addition to London's powerful culinary scene."
The Square was purchased by Marlon Abela Restaurant Corporation in March 2016 from Philip Howard, who held two-Michelin-stars at the operation for almost 20 years.
Videos from The Caterer archives