In his new role, Sweeney will be responsible for overseeing the hotel’s restaurant Brasserie Max, and the company said he is looking to develop “greater refinement” whilst focusing on British seasonality.
He brings 17 years of experience to the hotel’s classic brassiere, including positions at Tramshed, HIX, Selfridges and Petersham Nurseries.
Having recently established a relationship with Pusey Farm in Oxfordshire, the team will reportedly be able to provide a farm to table dining experience.
Brasserie Max is situated on the hotel’s ground floor and seats 50 guests, with a further 50 at the bar.
Sweeney said: “I am excited to bring my experience to this new challenge with Firmdale Hotels. Coming from a standalone restaurant, moving into a hotel is even more exciting with lots to get involved with.”
Joe Fox, group executive head chef at Firmdale Hotels, added: “For over two decades, Brasserie Max at Covent Garden Hotel has been a staple on the London food scene. We are now moving in a very exciting culinary direction and we couldn’t be more thrilled to have Martin on board.”