Athenaeum Hotel and Residences has appointed Kevin Fawkes as its new Executive Chef. With over 20 years of experience in the restaurant industry, Fawkes brings a wealth of expertise to the role.
After graduating from Westminster College in London, Kevin Fawkes began his culinary journey in 2001 as a sous chef at the famous five-star hotel, The Savoy.
He went on to build his career at several prestigious luxury establishments worldwide, including Sir Terence Conran’s restaurant empire, Rosewood Hotel & Resort in Saudi Arabia, The Nai Harn in Thailand and Soneva Group flagship Soneva Fushi in the Maldives. .
In addition to his exceptional culinary talents, Fawkes was recruited to the Soneva team for his dedication to sustainability, where he developed a unique zero-waste menu. Most recently, he was Executive Chef at Six Senses Zighy Bay, Oman, before returning to London in September 2024 to take up his new role at prestigious Mayfair venue, The Athenaeum Hotel and Residences.
Fawkes said of his recent appointment: “I am absolutely delighted to be taking on the role of Executive Chef at the Athenaeum Hotel and Residences.
“After many years of cooking around the world, London has always been my favorite, so the opportunity to come back and work in a place with such a collaborative and harmonious atmosphere is very exciting.”
James Brackley, Food and Beverage Manager at Athenaeum Hotel and Residences, said: “We are thrilled to have Kevin join The Athenaeum family to lead the kitchen team here at the hotel. We bring with him a wealth of experience and expertise and look forward to continuing and improving our existing food and beverage offering. “
In addition to his daily career, Fawkes has been actively involved in various chef consulting projects, focusing on training kitchen teams and developing the overall kitchen strategy. His work has spanned establishments such as Le Bouchon Restaurant in Bangkok and the Glass Blowing House Restaurant in Plymouth.
Fawkes also played a key role in the Soneva brand, where he designed and launched a handmade cheese and pastry studio that offered guests a fun and interactive culinary experience. In 2013, he introduced an artisanal butchery and cheese-making program and participated in the concept team for “Once Upon a Table.” It’s a culinary theater experience featuring some of the best-known names in fine dining. His exceptional skills were further recognized when he won Iron Chef Thailand in both 2013 and 2015.
