Karl, who recently competed as a finalist in the Craft Guild of Chefs National Chef of The Year 2023, spearheads a ‘passionate brigade’ of chefs at CORD by Le Cordon Bleu.

He employs his unique culinary style to craft seasonal menus that showcase the ‘freshest produce and flavours available throughout the year’. Karl collaborates closely with senior sous chef Justine Bordet and his team of chefs to refine each dish to ensure the highest standards are met.

The team is complemented by junior sous chef Marnix Taghon - Le Cordon Bleu London alumni – and restaurant manager Simon Widdison, alongside assistant restaurant managers Antoine Lebrun and Florent Marianne.  

Karl has previously held the role of executive chef at the Monarch Theatre at Park Row in London. Prior to that, he was head chef at the Michelin-starred restaurant Texture and was also senior sous chef at Gordon Ramsay’s Michelin-starred restaurant Petrus.

He said: “Customers satisfaction is our number one priority. We focus on seasonal ingredients and prime products, and we deliver them to perfection.”

Dishes from the new seasonal menu will range from poached Cornish brill with coco beans, dill, mussels, and Champagne velouté, to the showstopping Highland venison with farci, beetroot, blackberries, and juniper.

CORD by Le Cordon Bleu offers an ‘exquisite fine dining experience’ in the heart of the city, with its expertly crafted menus, exceptional wine offering, meetings and events spaces for all occasions, cooking classes and corporate events.