George Farrugia has been appointed head chef of Fenchurch restaurant at Sky Garden in London’s Walkie-Talkie building.
Farrugia has spent several years working with chef Eric Chavot firstly as senior sous chef of Brasserie Chavot, including when the Mayfair restaurant gained a Michelin star, and most recently, as head chef of Bob Bob Ricard.
Farrugia will introduce new dishes to the restaurant’s modern British menu showcasing his classical French training, Mediterranean influences and a passion for British produce.
Katie Harel, marketing director of restaurant operator Rhubarb, said: “We are absolutely delighted to have George on board at Fenchurch. He has some great ideas and with his impressive Michelin-starred experience and contemporary approach, I am confident that his new menu will deliver some exciting dishes and flavours to thrill diners.”
Farrugia added: “I am extremely excited to be joining the Rhubarb team and to be working at one of the City’s most iconic buildings. Following my Cypriot roots and classical training, my cooking style is heavily influenced by fresh Mediterranean flavours and French cooking techniques. I look forward to combining these with the best of British ingredients and to putting my stamp on Fenchurch’s menu.”