Hospitality movers and shakers: Tommy Banks, Karen Weisheit, David Stevens and more

Robert Homer named head chef at Story Cellar

 

Robert Homer has been named head chef at Tom Sellers’ Story Cellar in London’s Covent Garden, replacing opening head chef Stephen Naylor who has joined Restaurant Gordon Ramsay. Homer has been working with Sellers for the past 18 months, having joined Dovetale at 1 Hotel Mayfair, which launched in July last year.

 

Jake Leslie to help open Chancery Rosewood hotel

 

Jake Leslie has joined the pre-opening team of the luxury Chancery Rosewood hotel ahead of its launch in London’s Mayfair in 2025. He joins from a role as director of food and beverage at Caesers Palace in Las Vegas, where he oversaw a vast operation with partners such as Nobu, Gordon Ramsay and Giada De Laurentiis.

 

Guillaume Marly departs from Hotel Café Royal

 

Guillaume Marly has announced his departure from Hotel Café Royal after seven years as managing director. He joined the 159-bedroom Set Collection property in November 2017 to take over from Thomas Kochs, who left to join the Corinthia in Westminster. Marly said he would “update everyone soon” on his next project, which he will start on 1 October.

 

Eugene Leonard is Hotel Café Royal’s new general manager

 

Meanwhile, Eugene Leonard has been named general manager of Hotel Café Royal in London. His most recent role was as general manager at the Maybourne Beverly Hills hotel, and he has held managerial roles at both Claridge’s and the Connaught.

 

The Greyhound gains George Sweeney 

 

George Sweeney has taken over as head chef at the Greyhound pub and restaurant in Beaconsfield. He joined the business, which is recommended in the Michelin Guide Great Britain and Ireland, in 2023 and quickly moved up the ranks. The Greyhound’s former head chef Jermaine Harriott has left to start his own catering business. 

 

Brian Niccol replaces chief executive of Starbucks

 

Starbucks has replaced its chief executive Laxman Narsimhan in a surprise shake-up of its senior team. Narsimham is to step down after little more than a year in the job and hand the reins to Brian Niccol, chairman of Mexican restaurant group Chipotle, in September. It follows weeks of pressure from activist investors, who had called for change at Starbucks following a slowdown in sales. Niccol became chief executive at Chipotle in 2018 and has overseen an almost 800% rise in its stock price.

 

Theo Clench leaves Cycene...

 

Theo Clench has left his role as executive chef at Cycene in London after just under two years. The restaurant opened at Blue Mountain School in London’s Shoreditch in October 2022 and won a Michelin star just five months later. Clench wrote on Instagram that the time was right to “finish on a high” and he was now available for “collaborations, consultancy, partnerships, private dinners, and events”.

 

...while Taz Sarhane takes the reins

 

Taz Sarhane has stepped into the head chef role at Cycene as part of a “new chapter” for the restaurant. He previously worked at two-Michelin-starred Claude Bosi at Bibendum and was part of the opening team at Brooklands by Claude Bosi at the Peninsula London hotel, before joining Cycene in January. 

 

Thomas Kelly changes roles at Honest Burgers

 

Nordic café brand Espresso House has appointed Thomas Kelly as its new group chief executive officer, starting from September. The former McDonald’s and Costa Coffee executive joined Honest Burgers as chief executive in January but has moved into a chair role to allow him to take up the Espresso House position. JAB Holding-backed Espresso House currently operates more than 500 cafés across northern Europe.

 

Nik Antona steps down due to illness

 

The chairman and national executive member of the Campaign for Real Ale (CAMRA) has stepped down from both roles due to a serious illness. The consumer group paid tribute to Nik Antona for his more than 20 years championing ales and pubs and said it would start a election process to select a new chair soon.

 

Adam Handling appoints Andrew Tuck as senior sous chef

 

Adam Handling has appointed Cornish chef Andrew Tuck as senior sous chef at his Tartan Fox gastropub in Newquay. Tuck previously headed up the kitchen at St Kew Inn, Bodmin, and competed on the 2023 and 2024 series of Great British Menu, representing the south-west. The Tartan Fox’s menu focuses on Cornish produce and has a zero-waste ethos.

 

Chris Lee heads to Armathwaite Hall

 

Lake District hotel Armathwaite Hall has appointed Chris Lee as its new executive chef. He honed his skills at Hanbury Manor under Albert Roux and has held head chef roles at gastropubs including the Greyhound Inn, the Bell at Sapperton, and the Dundas Arms in Kintbury. At Armathwaite Hall he will play a pivotal role in planning next year’s garden harvest and has curated a list of fresh fish suppliers for the menu.

 

Soham Sonawane named executive chef of the Bloomsbury

 

Soham Sonawane has been named executive chef of the Bloomsbury in London, a Doyle Collection property. He has previously worked for hotel groups including Accor, the Dorchester Collection, the Lanesborough, and Hotel Café Royal. Sonawane will make use of his expertise in sustainability and team development at the Bloomsbury and devise the breakfast, afternoon tea, restaurant dining, in-room dining and events menus.

 

Mike Murphy joins Leroy

 

Mike Murphy has taken over as head chef at Leroy restaurant in Shoreditch. He joins the team from Noble Rot Soho, where he has worked in the kitchen for the past three years. In an Instagram post, Leroy said he would bring a “lightness and brightness” to the menu for “Leroy 3.0”. Murphy replaces Leroy’s outgoing head chef Simon Shand, who ran a pop-up at You Call the Shots bar in Hackney last weekend.