Favuzzi will bring a touch of Italy to the West London restaurant showcasing ‘his love for provenance and seasonal cooking with produce at its heart’.
His dishes include vitello tonnato; beetroot ravioli with smoked burrata; and turbot steak with clams and saffron.
Favuzzi also makes use of the Abbotsbury Road’s venue wood-fired oven to prepare thin-crusted pizzas topped with fine Italian produce.
Options will include porcini and taleggio; truffle; and pear, gorgonzola and pecan are cooked over flames and served directly to the table.
Desserts are modern takes on classics including tiramisu; the Belvedere cannoli; or blueberry and almond tart.
Favuzzi has a CV that includes Corbin & King, Mortimer House and the now closed L’Anima.
He was most recently executive chef at Macellaio RC, overseeing the steak-focused Italian restaurant chain’s six kitchens.