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Luke Selby to step away from head chef position at Ollie Dabbous' Hide Above

30 April 2019 by
Luke Selby to step away from head chef position at Ollie Dabbous' Hide Above

Luke Selby will step away from the role of head chef at Ollie Dabbous' Hide Above in London's Mayfair at the end of May, he has confirmed.

Selby, who served as head chef of Hide's first-floor tasting menu restaurant when it received a Michelin star in the 2019 guide, has amassed accolades including the Craft Guild's National Chef of the Year 2018 and the Roux Scholarship in 2017. He also featured on the latest series of BBC Two's Great British Menu.

Away from competitions the chef honed his craft working under Gary Jones and Raymond Blanc at Le Manoir aux Quat'Saisons and Clare Smyth and Matt Abé at Restaurant Gordon Ramsay. He is yet to confirm what his next step in the industry will be, stating that he is "currently taking the time to weigh out all options as I begin to embark on the next exciting chapter in my career".

He said: "It has been a fantastic journey and I couldn't be more proud of the team for all that we have built and achieved in the Above restaurant at Hide.

"I'm incredibly thankful to Ollie Dabbous and the owners Yevgeny and Tatiana for showing great faith in me from the outset. To lead the Above team and be part of achieving a Michelin star for the whole building within the first five months was an amazing journey. This wouldn't have been possible without the support everyone around me has shown. Thank you."

Selby is to be replaced by James Goodyear, who worked with Dabbous in his previous, self-titled restaurant, before moving on to Mugaritz in Spain.

Dabbous said: "Best of luck to Luke in his future endeavours; I hope to see him run his own business one day."

He added that Goodyear had already started to ensure a fluid handover.

Dabbous said: "It's great to have him back in the team, and I know he is looking forward to leading the Above kitchen brigade."

Image credit: Jodi Hinds

Chef profile: Luke Selby, National Chef of the Year>>

From stalk to plate: a deer shoot with Luke Selby and Josh Bingham>>

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