With 15 years experience, O’Dell joins from Gordon Ramsay’s Pétrus where he worked as senior sous chef for the past two years. As well as assisting with running the pass, he also helped head chef Larry Jayasekara train staff and develop menus.

In his new role, O’Dell will work alongside Texture chef owner Aggi Sverrisson to lead a team of 14 and maintain Michelin-starred standards. He will also develop “innovative new dishes that celebrate taste and texture.”

He said: “I am excited to be joining the Texture Restaurant team and embarking on this new journey. I’m looking forward to working alongside Aggi, whose career and unique culinary style has long inspired and influenced my own.”

Sverrisson added: “We are delighted to have Karl join us here at Texture. (He) has worked in some fantastic kitchens, and I am confident that he will use his experience and skills to the benefit of the entire team.”