Lawrence Keogh is to join the Wolseley as its new head chef, it has been confirmed by Rex Restaurant Associates (RexRA).
Keogh joins RexRA from Roast Restaurant in London's Borough Market, which he opened in 2005 with Iqbal Wahhab.
His restaurant career, which spans more than 30 years, includes head chef roles at the Avenue, Bluebird and Quo Vadis.
Commenting on his appointment Keogh told Caterer and Hotelkeeper: “I have been a big admirer of Chris Corbin and Jeremy King and was approached regarding the position. While I turned it down initially, after several meetings and discussions and also spending some time in the kitchen with the team I got the bug.”
He added: “The company is expanding and there is quite a lot of things on the horizon and the whole team have made me feel very welcome. “I am back in Green Park where I did my training 20 odd years ago at the Ritz Casino. I was classically French trained so I am looking forward to resurrecting some old dishes out of my repertoire with a modern seasonal approach.”
A regular on television, Keogh has also produced two recipe books: Food for Life, from which all proceeds went to the National Kidney Foundation; and Rediscovering Food & Flavours: The Kidney Care Cookbook, developed with Shire and available free of charge.
Keogh himself suffered chronic renal disease in the past and his life was saved by a kidney transplant.
By Janie Stamford
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