Prior to Chiswell Street Dining Rooms, Poole was pastry sous chef at London’s Skylon restaurant, part of D&D London, where he presented desserts to Michelin-starred executive chef Adam Grey and contributing to menus serving up to 500 covers per day over two restaurants.

Poole has worked for a number of high profile restaurants across the country, following tours of duty at five-star properties including Macdonald Bath Spa Hotel and JW Marriot Grosvenor House in London as chef de partie pastry chef.

More recently, Poole took up residence at Paternoster Chop House, also part of D&D London, where as the only pastry chef on board, he worked closely with the head chef to create seasonal British menus and daily changing specials.

As part of his new role, Poole oversees all production of the pastry section from business biscuits to wedding cakes, leads the creation and development of seasonal menus including daily specials and hosts pastry masterclasses for customers. He is also responsible for recruitment and training with the pastry section, ensuring consistency and high standards are met and maintained.

He said: “I am really excited to be part of ETM, a group I’ve always admired for its commitment to sourcing the very best British ingredients and look forward to working with a creative team of people.”

James Lyon-Shaw, operations director for ETM Group, said: “We are really pleased to have Curtis on board, bringing with him extensive industry exerpertise and experience to help us take the food at Chiswell Street Dining Rooms to new and exciting heights.”

Chiswell Street Dining Rooms is a Grade II listed property, located within the transformed Whitbread Brewery building, now home to luxury five-star hotel, The Monthcalm.