Michelin-starred restaurant and champagne bar Texture, located on Portman Square, Marylebone has appointed Karl O’Dell as Head Chef.
With 15 years of culinary experience, Karl joins from Gordon Ramsay’s Pétrus and will work with Owner and Chef Patron Aggi Sverrisson to lead a team of 14 to maintain Michelin-starred standards and continue to develop innovative new dishes that celebrate both taste and texture.
Previously Senior Sous Chef of Gordon Ramsay’s Michelin-starred Pétrus, Karl worked under Head Chef Larry Jayasekara for two years assisting with running the pass, training staff and menu development. Karl has also held positions at The Artichoke in Amersham and Colettes at The Grove in Hertfordshire.
More recently, Karl was one of 10 finalists for National Chef of the Year 2018, following intense heats involving 41 chefs and 20 judges.
Karl O’Dell, Head Chef at Texture Restaurant, says, “I am excited to be joining The Texture Restaurant team and embarking on this new journey. I am looking forward to working alongside Aggi whose career and unique culinary style has long inspired and influenced my own.”
Aggi Sverrisson, Owner and Chef Patron at Texture Restaurant, comments, “We are delighted to have Karl join us here at Texture. Karl has worked in some fantastic kitchens, and I am confident he will use his experience and skills to the benefit of the entire team.”
Since opening in 2007, Texture has received multiple accolades, including a Michelin star in 2010 which it has retained for the past eight years. Set in a restored Georgian building in London’s Marylebone, the menu is focused around Modern-European cuisine with Scandinavian influences and the finest authentic Icelandic produce.
