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

adam rawson

Head Chef

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.