NoMad London has appointed Josh Harnden as Global Culinary Director and Carlo Scotto as Executive Chef as the Covent Garden hotel begins a new phase for its food and beverage operation.
Harnden returns to the NoMad brand, where his career began in the kitchen of NoMad New York.
In his new group-wide role, he will oversee menu direction, operational standards and culinary development across NoMad Hotels, alongside playing a leading role in the food and beverage development of NoMad Singapore.
His career includes serving as Partner and Creative Culinary Director at Eleven Madison Park, alongside positions at Canlis, Davies and Brook, One White Street and Orianna.
Harnden said: “A great hotel restaurant should feel like the heart of the property, somewhere that welcomes guests and locals alike, and creates the kind of experiences people talk about long after they’ve left. That’s exactly what makes NoMad London so special. It’s about celebrating exceptional ingredients, embracing creativity and making every experience feel thoughtful, memorable and unmistakably NoMad.”
Scotto joins NoMad London as Executive Chef and will oversee the kitchen across Twenty8 NoMad and the hotel’s wider food offer, including Side Hustle and The Library.
Born in Naples, Scotto began cooking aged 13 and subsequently worked in Paris, Tokyo, New York and London.
His London career has included training under Gordon Ramsay, Angela Hartnett and the Galvin brothers, before opening his own restaurants Xier in Marylebone and Amethyst in Mayfair.
Scotto said: “London has shaped so much of my cooking, so it’s a real privilege to lead the kitchen at Twenty8 NoMad. Working alongside Josh, our focus is on generous, seasonal cooking that champions the best of British produce and the people who grow, catch and make it.”
The pair’s first menu together will launch at Twenty8 NoMad this weekend, with a focus on British produce, seafood and game.
Opening dishes will include mushroom flatbread with roasted, sautéed and pickled mushrooms; raw scallops with citrus and fresh horseradish; and lightly aged Yorkshire duck with burnt orange duck jus.
A warm sticky toffee pudding made with dates will also return to the menu, based on a recipe that has featured within the NoMad collection for more than 15 years.
The new menu will draw on British produce including seafood, game, cheeses, breads and spirits as Harnden and Scotto develop the next stage of NoMad London’s culinary offer.
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