Simon Young appointed executive chef of Rosewood London

Rosewood London has announced the appointment of Simon Young as executive chef.

Young has moved to the five-red-AA-star, 306-bedroom hotel to replace Martin Cahill, who joined the hotel in April 2018.

He previously spent 16 years as executive chef at the Jumeriah Carlton Tower, which closed on 1 September for a year-long renovation, with around 300 staff being made redundant.

Earlier in his career, Young worked as head chef at the Great Eastern hotel, London; senior sous chef at Harrods; and premier sous chef at the Dorchester.

He has won a raft of awards including being named Hotel Chef of the Year (over 250 covers) at the Hotel Cateys 2009 and Craft Guild of Chefs’ Banqueting Chef of the Year 2007.

In his new role, Young will be responsible for the daily operations and management of the Rosewood’s kitchens, which look after the food operation for 11 event spaces, the Holborn Dining Room, the Mirror Room and Scarfes Bar.

He said: “I have watched Rosewood London with great interest since it opened; it has built such a strong reputation and I am delighted to become part of its ongoing journey. I am looking forward to maintaining and improving the great F&B offerings throughout the hotel, and working alongside the amazing culinary team.”

Calum Franklin will continue as executive chef at Holborn Dining Room and Mark Perkins as the hotel’s executive pastry chef.

Rosewood London was named as the Hotel of the Year – Group at the Catey Awards 2017, while the Holborn Dining Room won the Hotel Restaurant Team of the Year accolade at the Hotel Cateys 2018.