Premium hospitality group, rhubarb has announced the appointment of George Farrugia as Head Chef of Fenchurch Restaurant, Sky Garden’s refined dining restaurant.
Farrugia has spent a number of years working closely with Michelin-awarded chef Eric Chavot (Coda by Eric Chavot, also part of the rhubarb portfolio); firstly as Senior Sous Chef at Brasserie Chavot, during which the Mayfair restaurant gained a Michelin star, and most recently, as Head Chef at Bob Bob Ricard. In addition to Chavot, George also worked alongside Pierre Koffman at Koffman’s.
Overseeing a brigade of 16, George will develop and execute Fenchurch Restaurant’s Modern British menus with new dishes reflecting his impeccable training, particularly in classical French cooking, his Mediterranean influences and, hailing from Manchester, his passion for British produce.
Farrugia commented, “I am extremely excited to be joining the rhubarb team and to be working at one of the City’s most iconic buildings.
'Following my Cypriot roots and classical training, my cooking style is heavily influenced by fresh Mediterranean flavours and French cooking techniques. I look forward to combining these with the best of British ingredients and to putting my stamp on Fenchurch’s menu.”
Katie Harel, Marketing Director, rhubarb, said, “We are absolutely delighted to have George on board at Fenchurch. He has some great ideas and with his impressive Michelin-starred experience and contemporary approach, I am confident that his new menu will deliver some exciting dishes and flavours to thrill diners.”