Kebble will oversee all culinary offerings for the five star luxury hotel, including HIX Mayfair, The English Tea Room, The Donovan Bar and six private dining rooms.

The chef began his training under the renowned Anton Edelmann at The Savoy in 1999, and has since worked at some of England’s most pretigious properties including Windsor Castle, where he served a banquet for the King and Queen of Jordan.

Kebble then followed his first mentor Edelmann to Brasserie St Quentin where he worked as a sous chef. From there, he moved to the role of junior sous chef at one of London’s oldest and most celebrated French restaurants, L’Escargot.

His first encounter with Brown’s Hotel was in 2007 when he joined Mark Hix’s team as a junior sous chef. He was quickly promoted to senior sous chef in September 2010 and then again to head chef two years later.

Kebble has been instrumental in developing an internal chef pathway, increasing staff retention in the kitchen and encouraging career progression for his team.

Brown’s Hotel, managed by Stuart Johnson, is part of the Rocco Forte Hotels group, which operates 10 individual hotels and resorts across Europe.