People on the move: June 2024

By Restaurant

- Last updated on GMT

Hospitality job moves in June 2024 including new appointments at Raffles London, Pied à Terre and Sea Containers Restaurant

Related tags Chef Raffles London At The OWO Pied a Terre Bistro Freddie Restaurant Hotel

New appointments at Raffles London, Pied à Terre and Sea Containers Restaurant are among the big people moves this month.

Raffles London at The OWO

Matthew Wilkinson has been promoted to director of food and beverage at Raffles London at The OWO in London’s Whitehall. It follows the departure of Mark Hastings earlier this year, who oversaw the launch of the hotel and dining destination in October 2023. Wilkinson previously worked as assistant director of food and beverage at Raffles London. Prior to that, alongside brief stints at the Hotel Café Royal and JW Marriott Grosvenor House London, he spent seven years at the Maybourne Hotel Group.

Pied à Terre

Phil Kearsey has replaced Asimakis Chaniotis as the executive chef of Michelin-starred Fitzrovia stalwart Pied à Terre. Owner David Moore says he and Kearsey have a ‘very clear intention to take the restaurant to the next level’. Originally from Surrey, Kearsey bring experience from some of the UK’s top kitchens including The Waterside Inn and Drakes Restaurant under Steve Drake. He joins the Charlotte Street from Corrigan’s Mayfair, where he was also executive chef.

Sea Containers Restaurant

Former MJMK chef Tom Morgan (lead picture) has taken over the culinary leadership for both Sea Containers Restaurant and Lyaness Bar on London’s South Bank. Morgan started working in kitchens at 16 and previously oversaw the F&B for competitive socialising brand Flight Club where he oversaw the launch of 14 venues in total across the UK and US. Most recently, he worked as area operations chef for MJMK restaurants, collaborating with renowned chefs such as Nuno Mendes and Santiago Lastra. Discussing his new role, Morgan said: “I'm very passionate about the simplicity of cooking, using minimal ingredients to truly highlight the quality of the produce. It's about letting the natural flavours shine and crafting dishes that are both honest and memorable. I’m excited to now be bringing my skills to Sea Containers and look forward to sharing my vision and passion with the team and guests.”

Farzi London


Haymarket restaurant Farzi London has reappointed Nikhil Mahale as head chef, two years after leaving the restaurant. He replaces Dhwani Agarwal, who previously oversaw the stoves for two years. With more than 23 years of experience in the hospitality industry, Mahale’s career begun in Mumbai at Azok, where he cooked under Vineet Bhatia MBE. Mahale moved to the UK in 2010 where he took on notable chef, brand design and consultant roles at the likes of Simla Restaurant & Zenna Bar in Dordon; Mumbai 7 in Ilford, and Babel House in London’s Mayfair. Mahale joined Farzi London ahead of its launch in 2019, but left in 2022 to work as brand chef for Indian restaurant Noir, which has sites in Manchester and London. His return to Farzi coincides with the restaurant’s fifth birthday, for which he has developed a new menu championing Northern Indian cuisine.

Kerridge's Bar & Grill


Tom Childs, previously sous chef at Tom Kerridge's London restaurant Kerridge's Bar & Grill, has taken on the role of head chef following the departure of Nick Beardshaw​. Childs has worked at the restaurant for five years, following a career that has including roles at No.6 by Paul Ainsworth in Padstow, Dinner by Heston Blumenthal in Knightsbridge, and the former Hedone in Chiswick. “Nick’s departure has provided the opportunity for Tom Childs to step into the head chef role, for which he is more than ready," says Kerridge. "We have worked on a totally new menu which launches this month. Tom has created a series of exceptional new dishes which both retain the Kerridge’s ‘DNA’ while fully embracing the best of British seasonal ingredients with a nod to classic cookery. I know will be a big hit.”

Freak Scene

Scott Hallsworth’s West London restaurant Freak Scene has employed former Polpo and Brutto GM Alexis Ross as head of operations. The appointment follows the launch of a second site for the ‘rock and roll izakaya’ brand in Balham. The former Kurobuta chef launched Freak Scene as a pop-up in Farringdon in July 2017 before opening a permanent site on Soho’s Frith Street a year later which did not reopen following Covid. The brand relaunched in Parsons Green last year.  

Fair Shot 


Covent Garden-based social enterprise Fair Shot Café has employed former Toklas chef de partie Matilda Streatfeild as its head chef. Fair Shot Café began in 2021 as a go-to coffee shop located in Mayfair before relocating to Slingsby Place in 2022. The business aims to offer delicious food and drinks while also providing employment opportunities for young adults with learning disabilities and/or autism. 

Sale e Pepe

Recently relaunched Knightsbridge restaurant Sale e Pepe has appointed Luca Danisi as its new GM. Danisi brings with him experience from a number of other luxury restaurants including Mayfair’s Il Borro and Isabel. Having also worked at Sale e Pepe for its previous owner Toni Coricelli, Danisi will use ‘his keen insight and deep understanding of the restaurant’s legacy’ to ‘uphold Sale e Pepe’s reputation as a destination for luxury Italian dining’.

Bistro Freddie


Bistro Freddie in London is on the hunt for a new chef following the departure of Anna Søgaard. Søgaard helped launched the Shoreditch restaurant in November last year, having previously spent time cooking at Erst in Manchester. Prior to that she worked in various kitchens in her home country of Denmark. In an Instagram post, Bistro Freddie said: “[The restaurant’s] early success and popularity is the result of ambition and hard work from so many wonderful people. One such person is our opening head chef, Anna, who moved to London from Manchester to make our bistro a reality. Anna has been at the helm of the kitchen, leading an incredibly strong team to produce deceptively simple dishes, all with depth and soul. As Anna moves on to her next challenge we thank her for everything she has put into the project and wish her well. We are now looking for a new head chef to lead the kitchen at Bistro Freddie.”

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