Roger Olsson, previously executive chef at the Kimpton Fitzroy hotel, has joined the same role at the five-AA-starred Hyatt Regency London – the Churchill hotel.
Olsson began his culinary career as a commis chef while undertaking National Service in the Swedish Navy. After moving to the UK, he worked as a senior sous chef at the Michelin-starred Pied à Terre restaurant for eight years and has held executive sous chef roles at the Ritz and the Dorchester.
He replaces Jonathan Felix, who has covered the role at the 440-bedroom Marylebone hotel for the past seven months, following the departure of Mark Sainsbury.
In his new role, Olsson will be overseeing all menus and operations in the hotel, including the Montagu Kitchen, the Churchill Bar & Terrace, in-room dining and the banqueting menus for the events and meeting spaces.
He said: "I am excited to work alongside the talented chefs at the hotel who share the same ethos as me for producing creative, seasonal and fresh dishes."