K West Hotel & Spa in Shepherd’s Bush has appointed Jessen Valaydon as its new Executive Chef.
In his first executive role, Jessen will oversee K West’s menus in Studio Kitchen and Studio Bar, the renowned Glam Rock Afternoon Tea, dining within the meetings and events spaces, and in-room dining at the 219 guestroom hotel.
Having begun his culinary career at 20 years old, Jessen’s first role was at the Beach Cumber Group and Sand Resorts in Mauritius. Following this, he worked in the kitchens of the Queen Mary II, for the launch and opening voyage of the cruise ship.
Jessen’s career progressed onto solid ground when he commenced as Chef De Partie at Hilton Paris Orly International Airport. After relocating to the UK, Jessen was promoted to Sous Chef and worked for Hilton at London Gatwick, Brighton and in London’s Metropole, spending six years with the worldwide brand.
Following his time at Hilton, Jessen established himself at the ISG Intercontinental Crowne Plaza Battersea where he was promoted to Head Chef.
Born in Mauritius, and with a childhood spent in Paris, Jessen’s own cooking style is heavily influenced by French cuisine. He has aspirations to create a new brasserie style of dining at Studio Kitchen, and of developing the kitchen’s green energy programme with aims of reducing food waste. He hopes to introduce some French flair to the hip hotel, K West Hotel & Spa, and looks forward to developing the F&B team.
Jessen is currently seeking staff to join the creative Food & Beverage team at K West Hotel & Spa across various levels. Roles include Kitchen Porters and Demi Chefs.
