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Soham Sonawane has been appointed as executive chef of central London luxury hotel, The Bloomsbury, which is part of The Doyle Collection. He brings a wealth of experience to his new role, with previous positions at numerous prestigious London hotel groups, including Accor, The Dorchester Collection, The Lanesborough, and the Hotel Café Royal.
Alongside “superb” cooking talent, the hotel said his particular skills include leadership development and team motivation, alongside a focus on sustainability.
The Bloomsbury’s food and beverage sites have individual brand personalities, from The Coral Room and Dalloway Terrace to the Bloomsbury Club Bar.
The dining focus is on contemporary, seasonal British cuisine, including a popular afternoon tea, while the bars both feature a “constantly-evolving and creative” cocktail repertoire.
Sonawane will lead the food menus of these sites, in addition to breakfast, in-room dining and events.
Commenting on Sonawane’s appointment, general manager Susanne Traudt, said: “We are delighted to have Soham joining our team at The Bloomsbury. He brings a wealth of experience from his previous roles, and his passion for food will elevate the offering in our wonderful restaurants and bars, taking us to the next level.”
