American chef Seamus Mullen to oversee restaurant at the Mondrian London
New York chef Seamus Mullen is to oversee the opening of the restaurant at the new 359-bedroom Mondrian London hotel, which is set to open in late summer.
As culinary director, Mullen will work alongside locally based executive chef Luke Rayment, former head chef at Gordon Ramsay at Claridges, to create a menu that will combine the best of British and American food, using produce from nearby Borough Market.
Located at Sea Containers House on London's South Bank, the hotel will be the first Mondrian boutique hotel from Morgans Hotel Group.
Located overlooking the River Thames on the ground floor, the restaurant will feature a dining bar in the centre of the room, surrounded by wooden tables, a private dining room and al fresco seating on the terrace.
The adjacent Dandelyan bar will be headed by Ryan Chetiyawardana, winner of the UK Bartender of the Year in the Diageo World Class competition 2009 and UK Bartender of the Year at the 2012 Havana Club Grand Prix.
Chetiyawardana, also known as Mr Lyan, has recently opened two bars - Henry at the Hudson hotel in New York and White Lyan in London. At the Dandelyan, he intends to serve innovative cocktails and refined interpretations of the classics, taking inspiration from botanical flavours of the British countryside.
