Hyatt hotel Andaz London appoints new executive chef
During his previous time at Andaz London, Farook earned a 3 AA Rosette that he held for three consecutive years between 2010-2015
Andaz London has announced the appointment of Hameed Farook as its new executive chef.
In his new role, Farook will pilot the development of culinary offerings and direction of kitchen staff activities including preparation and quality control.
Additionally, he will oversee dining in the hotel’s 14 meeting and event spaces, including the Rake’s Café Bar, Eastway Brasserie, 1901 Wine Lounge, Miyako, and Lady Abercorn’s Pub and Kitchen, as well as in each of the hotel’s five distinctive F&B establishments.
During his previous time at Andaz London, Farook earned a 3 AA Rosette that he held for three consecutive years between 2010-2015.
Farook, who was born in Chennai, India, is a culinary veteran making his way from his most recent role as executive chef at Park Hyatt Hyderabad, India.
Previously, he was part of the pre-opening team at Park Hyatt Vienna, Austria and has executively headed the kitchens in Sofitel St. James London and Radisson Blu Portman Square.
He brings forth two decades of kitchen experience in various genres and projects.
In 2013, Farook was recognised for Andaz London’s scheme to provide culinary training and job opportunities to homeless individuals in partnership with the charity Providence Row.
He has lent his expertise to the launch of multiple restaurants and cloud kitchens in London as well as delivered an exclusive master class for Michelin star chef Thierry Laborde.
He also introduced his own line of flavoured cultured Ghee named “Ghee it up’’ and has actively collaborated with the British Beekeepers Association in the past.
Together, they implemented strategic beehive installations within various hotels across London, contributing to the conservation and growth of the urban bee population facing a decline.
Farook said: “As a humble hotelier who loves to cook, I feel like I am finally returning home. Working at Andaz London previously was a turning point in my career, so to have the opportunity to return is incredible. My main goal is to connect people over food, be it the customer or my colleagues. One of the greatest virtues of my family is ‘Virunthombal’, which literally translates to hospitality – I carry this with me as I start this new role.”
