CORD by Le Cordon Bleu appoints new executive chef
Karl O’Dell, who recently competed as a finalist in ‘National Chef of the Year 2023”, will spearhead a brigade of chefs at the restaurant on London’s Fleet Street
CORD, the first fine dining restaurant by Le Cordon Bleu, has announced the appointment of Karl O’Dell as its new executive chef, as well as a new team of hospitality professionals.
O’Dell, who recently competed as a finalist in ‘National Chef of the Year 2023”, will spearhead a brigade of chefs at the restaurant located on London’s Fleet Street.
As a chef, he is known as skilled and innovative, employing a unique culinary style to craft seasonal menus that showcase “the freshest produce and flavours available throughout the year”.
Cord’s team is complemented by senior sous chef Justine Bordet, junior sous chef Marnix Taghon, Le Cordon Bleu London alumni and restaurant manager Simon Widdison, and assistant restaurant managers Antoine Lebrun and Florent Marianne.
Bordet, prior to joining CORD, held several roles in exclusive establishments, including the position of executive chef at Le Sylvestre in France where she helped the restaurant earn a Michelin star within two months of her joining. She also held the title of executive chef at Alya’s by Sylvestre Wahid in France, where she directed the concept and creation of its Mediterranean-themed menu.
Meanwhile, Taghon, who graduated from Le Cordon Bleu with the prestigious Diplôme De Cuisine in 2017, has undergone extensive training in several well-known establishments. He held the esteemed position of senior chef de partie at The Jane, a two Michelin-starred restaurant in Belgium. Most recently, he worked as a junior sous chef at Hide, a highly acclaimed Michelin-starred restaurant in London, where he manned the meat and fish section.
In his new role, O’Dell will collaborate closely with Bordet and the team of chefs to refine each dish to ensure the highest standards are met.
Prior to his appointment, O’Dell held the role of executive chef at the Monarch Theatre at Park Row, also in London. Before that, he was head chef at the Michelin-starred restaurant, Texture and was also a senior sous-chef at Gordon Ramsay’s Michelin-starred restaurant Petrus.
O’Dell said: “Customer satisfaction is our number one priority. We focus on seasonal ingredients and prime products, and we deliver them to perfection.”