Exclusive Collection has today announces that Steve Smith will join the group in February 2020 as Head Chef of The Latymer, the Michelin-starred restaurant at luxury hotel, Pennyhill Park in Bagshot, Surrey.
Smith will be taking over the running of the kitchen from current Head Chef, Matt Worswick.
Smith will join the hotel from 1 Michelin-starred Bohemia at The Club Hotel & Spa in Jersey, where he has held the position of Executive Chef since January 2013.
Just seven months after Smith’s appointment, the restaurant retained its Michelin star in October 2013, and was later awarded 5 AA Rosettes in the AA Guide 2017 (which it still retains), the only restaurant in the Channel Islands with this achievement.
Starting his career in the kitchen of Jean Christophe Novelli, Smith went on to work with incredible chefs such as Shaun Hill, Paul Heathcote and Simon Gueller.
He achieved his first Michelin star at the young age of 24 during his time as Head Chef at Gordleton Mill. His successful career has also included a five-year stint as Head Chef of The Burlington at The Devonshire Arms Hotel in Skipton, West Yorkshire, where the restaurant was also awarded a Michelin star with Steve overseeing the kitchen.
In 2014, Smith was awarded the highly coveted Catey Award for Chef of the Year, a testament to both his talent and his commitment to the industry. Steve is widely regarded as one of the most gifted chefs of his generation; renowned for his inventive take on modern British cooking.
Smith said of his appointment, “I’m incredibly excited to be joining The Latymer, it’s a fantastic opportunity to further develop my cuisine and the restaurant in such a beautiful setting. My food will be flavour and texture driven using the best available seasonal produce.”
Graham Copeman, General Manager of Pennyhill Park, also commented, “We’re thrilled to have Steve join us at the hotel and for us all to have the opportunity to work with such a passionate chef. His commitment to the finest gastronomy matches our philosophies here at Pennyhill Park and I look forward to seeing the direction in which he takes the restaurant.”