South Place Hotel, East London’s lively lifestyle hub, is delighted to announce the appointment of its new Head Chef, Jake O’Riley. Within his new role, Jake will oversee the food offering at contemporary British restaurant Chop House, South Place’s stylish cocktail venue 3 Bar, and all private and corporate events.
O’Riley boasts a rich and diverse culinary background – from classic French cuisine to the art of the modern charcoal grill – and has the expertise to cater for large scale events, having spearheaded F&B operations at Wembley Stadium, The National History Museum and O2 Arena. Born in Malta, O’Riley moved to the UK as a teenager and worked in the kitchens of the exclusive Rotary Club in Kent. During his career, he has also worked at French restaurant Thackeray’s in Kent, as well as London fine-dining venues Chapter One and Perkin Reveller. Most recently, O’Riley worked for the palace-turned hotel Crown Plaza London – The City and Crown Plaza London – Battersea, both part of the leading hospitality group InterContinental Hotels (IHG) and Gordon Ramsay’s casual dining venue, Bread Street Kitchen in the St Paul’s and Southwark locations.
An advocate for responsibly sourced food and organic produce, O’Riley – who raises rare breed poultry and grows vegetables in his own farmhouse – will design a new menu for South Place Hotel’s restaurant Chop House, centered on the finest seasonal British ingredients. Diners can expect perfectly grilled meats from the new JOSPER charcoal oven and a carefully curated selection of dishes prepared according to the ‘nose-to-tail’ culinary philosophy – a food-waste reducing approach to cooking where every part of the animal is used in the process.
Jake O’Riley says: ‘I’m delighted to be joining the exceptionally talented team at South Place Hotel, and it couldn’t be at a better time. I look forward to bringing my passion for responsibly sourced, organic produce into an exciting new menu at Chop House and leading the team to ensure guests enjoy a sleek gourmet experience across all areas of the hotel.’
Interested in nutrition and well-versed in cooking balanced yet flavoursome dishes (having worked closely with Premier League footballers and their nutritionists during the pandemic) O’Riley’s varied experience, contemporary touches and passion for ethical cuisine perfectly match South Place Hotel guests’ appetite for mindful dining experiences.
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