Ahmed Abdalla has left the Grand York after four years as head chef of its flagship fine dining restaurant Legacy.<\/p>\n
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The Great British Menu star first joined the Catey-winning hotel as a junior sous chef at its Rise restaurant before being appointed head chef of the then newly launched Legacy restaurant in 2022.<\/p>\n
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During his tenure, Legacy was added to the Michelin Guide in recognition of the restaurant\u2019s \u201cstrong technique\u201d and fusion of Yorkshire ingredients with Japanese influences.<\/p>\n
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Abdalla announced his departure from the hotel in a post on Instagram, and stated that his time at the Grand York \u201cwill always be one of the proudest achievements of my career\u201d.<\/p>\n
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Having thanked his former colleagues, he hinted at plans for the \u201cnext story\u201d.<\/p>\n
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According to reports, the chef is planning to open an independent restaurant in York next year, celebrating local suppliers and produce.<\/p>\n
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Adam Dyke, general manager at the Grand, York, said: \u201cWe\u2019d like to thank Ahmed for his contribution to the Grand, York and wish him every success as he embarks on his next challenge.<\/p>\n
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\u201cThe Grand, York\u2019s culinary director Kevin Bonello will continue to guide Legacy, ensuring continuity for the restaurant and its guests. With this comes an exciting new chapter for the restaurant, with Kevin further developing the concept\u00a0and approach, and we look forward to sharing what the future of Legacy is going to look like later this year.\u201d<\/p>\n
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The Grand, York won Hotel of the Year \u2013 Group at the 2022 Cateys.<\/p>\n
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Ahmed Abdalla has left the Grand York after four years as head chef of its flagship fine dining restaurant Legacy. \u00a0 The Great British Menu star first joined the Catey-winning hotel as a junior sous chef at its Rise restaurant before being appointed head chef of the then newly launched Legacy restaurant in 2022. \u00a0<\/p>\n","protected":false},"author":2,"featured_media":6429,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[19,20],"class_list":["post-6428","post","type-post","status-publish","format-standard","has-post-thumbnail","category-executive-chefs","tag-executive-chef","tag-executive-chefs"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117244825658392413","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/6428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=6428"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/6428\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/6429"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=6428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=6428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=6428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}