Chef News is sponsored by the the Kitchen Porters Club
Rhubarb Hospitality Collection has announced the appointment of Kieran Reilly as Executive Chef – Events.
Reilly brings a wealth of experience in luxury hospitality and event catering, most recently serving as Culinary Director at Rocket Food. Prior to that, he was Executive Chef at Lush by Tom Kerridge, following his time working alongside Kerridge at the two-Michelin-starred Hand & Flowers. He also spent time at Maze by Gordon Ramsay.
Outside the restaurant world, Reilly has overseen major catering operations, including global hospitality for the Mercedes F1 team, delivering world-class dining internationally, as well as for Gate Gourmet as Executive Chef of Operations.
In this new role, Reilly will lead the culinary direction for Rhubarb’s prestigious events division. He will oversee menu innovation, team development, and the delivery of exceptional food experiences across a diverse range of private, corporate, and large-scale occasions.
Kieran Reilly commented on his appointment: “I’m delighted to be joining Rhubarb Hospitality Collection. Rhubarb has an incredible reputation for delivering bold, memorable experiences, and I’m excited to be working with such a talented team to create exceptional food that elevates every event.”
Diego Cardoso, Global Vice President of Culinary of Rhubarb Hospitality Collection, commented: “We are thrilled to welcome Kieran to the team. His exceptional track record in luxury events and fine dining, combined with his creativity and commitment to excellence, makes him a perfect fit for this role. Kieran’s leadership will be instrumental in shaping the next chapter of our culinary journey.”
Rhubarb Hospitality Collection has evolved from a boutique catering company into a leading name in luxury hospitality, delivering exceptional events across London and beyond. Its portfolio includes iconic venues such as Sky Garden and the Royal Albert Hall, as well as prestigious events and high-profile private functions.
Chef News is sponsored by the the Kitchen Porters Club
