The Parlour, located in Canary Wharf, has strengthened its kitchen team with the appointment of new Head Chef Christopher Hickey.
With over 20 years’ experience, Christopher brings a wealth of both culinary skill and business savvy to the kitchen at The Parlour and will be overseeing a brigade of 11 people.
Christopher’s career started at the age of 15 when he became trainee chef with varied roles in numerous restaurants such as The Gloucester Hotel and Harvey’s Restaurant (Marco Pierre White). His creative approach, attention to detail and enthusiasm was quickly recognised and he was appointed Sous Chef at the Grade II-listed Criterion in London’s Piccadilly Circus, working under famed Marco Pierre White once again.
After three years at Criterion, Christopher joined two AA Rosette restaurant The Fire Station in Waterloo as Head Chef where he led a team of 14 and successfully implemented a menu concept change, which saw an increase in sales in excess of the initial budget and a yearly like for like increase on sales.
Over the next 10 years he held similar Head Chef roles at Fogg’s Restaurant and at The Gable Bar and Cellar before joining Hammersmith Brands as Head Training and Development Chef, a varied role that saw Christopher in charge of recruitment sessions, induction training and overseeing new openings with a focus on kitchen management.
Creative and forward-thinking, Christopher is charged with the menu alongside Drake & Morgan Executive Chef Robert Mitchell.
The Parlour, The Park Pavilion, 40 Canada Square Park, London, E14 5FW
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