London, July 2017 – Vincent Menager has been appointed Executive Chef for ME Hotel London, overseeing menu development for modern steakhouse STK London, Radio Rooftop Bar situated on the 10th floor of the hotel, and chic hotel lobby bar, Marconi.
Chef Menager is originally from Brive la Gaillarde, France, in the heart of Perigord. He received his culinary degree from the Hotel School of Souillac Périgord. He has trained with some of France’s most distinguished chefs, such as Alain Ducasse, Albert Roux, Alain Dutournier and Frederic Anton throughout his nineteen-year career; as well as working on a project basis alongside the likes of Heston Blumenthal and Daniel Clifford.
Chef Menager creates dishes that exploit seasonal ingredients and is constantly looking to add innovative elements to his cuisine which, in the past, have been enjoyed by the likes of His Royal Highness, Prince Harry and Her Royal Highness, the Duchess of Cambridge as well as many famous mouths at events such as the BAFTAs, the British Fashion Awards, the Prince’s Trust Gala and Royal Ascot – through his most recent position as Executive Chef for Rhubarb Food Design. At ME Hotel, Chef Menager will aim to bring his creative flair to offer a spirit of conviviality and food with character to STK London and Radio Rooftop’s customers.
Previous to his work at Rhubarb, Chef Menager had a long history with Sofitel Hotels – beginning his career in 1998 at Il Cortile, a Michelin starred Italian restaurant at the Castille, Sofitel Hotel in Paris; before moving onto Le Relais du Parc at Sofitel Le Parc as chef de partie (Alain Ducasse was a consulting chef at both of these restaurants). In 2000 he left Le Relais du Parc to serve as chef de partie at celebrity chef Alain Dutournier’s Café Faubourg at Le Faubourg, Sofitel hotel, also in Paris. Following his time in Paris, he moved to Sofitel New York’s French eatery, Gaby, and served as a sous chef in 2005, before he was promoted to Executive Chef. Chef Menager then continued his international culinary adventures at Sofitel Sydney Wentworth (Australia), Sofitel Boao (China) and Sofitel Bangkok Sukhumvit (Bangkok) before settling down in the UK – working at Sofitel St James’ Brasserie Roux and The Balcon.
Chef Menager commented on his new position ‘ I am delighted to be joining the team and am very much looking forward to bringing my own creative flair to the menus at ME Hotel. I’m also particularly excited about introducing new suppliers across the menu offering at STK London – using ingredients and beef not just from the US but from the UK too. It’s important to make sure menus evolve and this feels like a natural next step for the restaurant.’