Gary Foulkes appointed as Executive Chef of Angler at South Place Hotel

D&D South Place Hotel appoints Gary Foulkes as Executive Chef following his departure from his role as head chef of two Michelin-starred Mayfair restaurant, The Square.

In his new role Gary will lead the culinary offering throughout the 80-bedroom hotel, as well as taking the helm of Michelin-starred seafood restaurant, Angler.

Gary 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.”

Beginning his career under the guidance of Richard Neat and Gary Rhodes, Gary has also held positions at The Vineyard at Stockcross and William Drabble’s Aubergine. He then progressed to head chef at The Square, the two Michelin-starred Anglo-French restaurant

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in Mayfair.

Gary 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.”

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