Lee Kebble has been appointed as the new executive chef at five-star luxury hotel, Brown’s in Mayfair.
Promoted to the role by general manager Stuart Johnson and director of food Mark Hix, Kebble will now oversee all the hotel’s culinary offerings, including HIX Mayfair, The English Tea Room, The Donovan Bar and six private dining rooms.
Kebble boasts a wealth of experience, beginning his training in 1999 at The Savoy and going on to work at some of England’s most prestigious properties, including Windsor Castle and L’Escargot. He has also achieved an advanced diploma in International Culinary Arts at Thames Valley university.
Kebble first joined Brown’s Hotel in 2007, where he joined the team as junior sous chef. Three years later, he was promoted to senior sous chef and then after just two years he progressed to become head chef, leading a brigade of 24 and running the whole kitchen operation.
In this role, Lee has been instrumental in developing an internal chef pathway, increasing staff retention in the kitchen and encouraging career progression for his team. Notably, Lee was one of the participants selected for the first Master Innholders Inspiring Leaders Programme.