D&D South Place Hotel is celebrating the appointment of Gary Foulkes as Executive Chef. In his new role Foulkes will lead the culinary offering throughout the hotel, as well as taking the helm of Michelin-starred seafood restaurant, Angler.
Foulkes, who recently departed from his role as head chef of two Michelin-starred Mayfair restaurant, The Square, said: “I’m delighted to join South Place, which I greatly admire for its continued excellence. To be given the opportunity to make my mark on the dining experience at this iconic City hotel is something I am really excited to undertake.”
Foulkes brings with him 12 years’ experience of cooking and working in some of the UK’s most highly-acclaimed establishments. Beginning his career under the guidance of Richard Neat and Gary Rhodes, he has also held positions at The Vineyard at Stockcross and William Drabble’s Aubergine. Foulkes then progressed to head chef at The Square, the two Michelin-starred Anglo-French restaurant in Mayfair.
Foulkes has already made his mark on the Angler menu with a host of new seasonal dishes including: thinly-sliced octopus, citrus dressing, taramasalata and chipirones; Cornish turbot, line-caught squid, bonito dashi and salsola; Gariguette strawberries, Brillat-Savarin cream, black olive and basil.
Speaking of the appointment, South Place Hotel’s General Manager, Susanne Traudt, said: “We are incredibly excited to have such a talented and passionate chef joining the team at Angler.”
D&D London’s Managing Director, David Loewi, said: “This is another exciting milestone in South Place Hotel’s three year journey. Angler is constantly evolving and innovating, and we believe Gary’s wealth of experience in some of the UK’s finest establishments will drive Angler forward to new heights.”