Chefs take on new positions
Dine Out presents a round-up of the latest chef hires at hotels and venues across the country:
Boutique hotel Flemings Mayfair, in London, has appointed Sofian Msetfi (pictured, below right) as executive chef of its fine dining restaurant Ormer Mayfair ahead of its reopening on 19 May.
Msetfi joins from his position as head chef of the Michelin-starred Oak Room at Adare Manor in County Limerick, Ireland. He has 15 years’ experience working at Michelin-starred restaurants in the UK and Ireland, and will lead the new culinary direction at Ormer Mayfair, which will focus solely on tasting menus.
Oddfellows Hotels has announced Oliver Walker (pictured below) as head chef at Oddfellows On The Park.
Walker, 28, joins the team at the park side boutique hotel from Pikes Hotel in Ibiza, where he worked seasonally for three years. He also ran a street food-style events van called The Nomad, which featured at music festivals and private events. Walker trained under Macdonald Hotels in Glasgow, spending much of his training at Gleneagles. He will head up the entire chef operation, from events and occasions to taking the helm at The Galloping Major restaurant.
RA Venues has appointed Steve Groves (pictured below) to the position of executive chef at Glyndebourne, the cultural opera house in the heart of the Sussex countryside, which set to reopen this May.
Groves, from Brightlingsea, Essex, was crowned MasterChef: The Professionals Winner in 2009 before joining the RA Group family with a position at Roux at Parliament Square in 2010 and subsequently became executive chef in 2013.
Prior to joining RA Group, Groves worked at Launceston place and The Inn at Perry cabin in the United States. More recently, he won The Craft Guild of Chefs National Chef Of The Year in 2019.
Groves will be taking on the role of executive chef at Glyndebourne, overseeing all F&B including the Middle & Over Wallop fine dining restaurant, Mildmay restaurant and Nether Wallop restaurant.
North Cotswold hotel Feldon Valley has announced Ben Tynan (pictured below) will be stepping up to the pass as head chef.
Tynan has worked at many of the region’s go-to restaurants and gastropubs, including his most recent tenure at AA Rosette The Fuzzy Duck.
Tynan describes his style as ‘farm-to-table, with sustainability at the fore’ and in line with this he will be working with and advising Feldon’s head groundsman to establish and develop a kitchen garden for home grown seasonal fruits, berries and salads.