Karl Jaques appointed Head Chef of Heston Blumenthal's The Fat Duck

The Staff Canteen

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Karl Jaques has been appointed Head Chef at Heston Blumenthal's three Michelin-starred The Fat Duck restaurant.

Having joined the team in 2018, as Chef de partie, Karl’s role has seen him flourish and grow alongside Executive Chef, Edward Cooke and Associate Creative Director Ashley Hatton and his inspiration, three Michelin-starred chef Heston Blumenthal.

Karl has honed his career in the industry since he started as a kitchen porter at the age of 14.

Having trained at the North Hertfordshire College Karl has, since 2010, forged a path focused on achieving the highest standards, perfecting his techniques and development skills.

His years proceeding his arrival at The Fat Duck saw Karl at Jason Atherton's 1 Michelin star, City Social in London as Sous Chef.

Commenting on Karl's appointment, Edward Cooke, said: "We have watched Karl rise to many challenges throughout his time at The Fat Duck, his commitment, creativity and desire for excellence, has now been recognised in this appointment as head chef and we are all delighted to see him succeed."

Karl will now continue to be a pillar of consistency driving and motivating the team towards excellence, delivering the high level customer experience that is required. Simultaneously working alongside the restaurant's development team to continue the constant evolution of the current Sensorium menu launched in January 2023.

This menu, a multi-sensory experience, discovering what happens in the mind as well as the mouth as we eat, will see Karl as a key player in the new year as the team continue to introduce exciting experiential elements to the menu.

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