Adam Rawson announced as the Executive Chef of The Standard, London ground floor opening in Kings Cross early 2019

adam rawson

adam rawson

Head Chef 14th August 2018

Adam Rawson announced as the Executive Chef of The Standard, London ground floor opening in Kings Cross early 2019

Previous YBF Chef of the Year and Pachamama Head Chef, Rawson is the latest addition to the growing culinary team handpicked by Standard International Management’s CEO Amar Lalvani ahead of the hotel’s opening in early 2019.

Rawson works closely with Standard International Management’s Creative Director of Food and Culture, Angela Dimayuga.

Rawson says: “Cooking for a group like The Standard is ideal for me. To be able to push boundaries with my food and to have the support of an inspirational team is a dream for any Chef and I hope this restaurant will have a big, positive impact when we open next year”.

The Standard, London, is the first international property for the US-based group with a pipeline of additional openings scheduled for the US, Europe and Asia.

Rawson has been training with the NYC team under Dimayuga since June and as such has created a pop-up menu in The Standard, East Village’s narcbar to run from 14 - 20 August to celebrate the announcement of his London appointment.

The short menu consists of Adam’s signature THE STEAKHOUSE (dry aged Pat LeFrieda beef, bacon, stilton, jalapeno and spinach); MAX (bacon, dry aged Pat LeFrieda beef, American cheese, special sauce, iceburg lettuce and pickle); and REGS (dry aged Pat LeFrieda beef, American Cheese, pickle, tomato, onion ketchup and mustard) and will be served for six days only in this location. All burgers are served with fries. Rawson’s burgers have often received critical acclaim: Rawson won London’s Slider Decider two years consecutively against fierce competition.

He was awarded the YBF Chef of the Year in 2015, and named as ‘London’s Hottest Young Chef’ by the Evening Standard. Rawson has worked under Gordon Ramsay, Nuno Mendes and Claude Bosi before heading up the kitchens at Pachamama. He then successfully ran a series of sold-out pop-ups each celebrating food from his travels to Mexico, Japan, the Basque region and Croatia.