The promotion from chef to overseeing the entirety of the property’s culinary production follows the departure of long-standing Claridge chef Martyn Nail earlier this year.
In addition to overseeing the entire hotel’s F&B offerings – including The Foyer and Reading Room restaurant, private events, room service and Claridge’s bar menus – Magi will also help lead the “future culinary vision and evolution of new restaurants.”
This begins with the relaunch of Claridge’s signature restaurant, which closed its doors shortly after noted chef Daniel Humm parted ways with the hotel late last year following a disagreement. about his desire to create a completely plant-based menu at Davis and Brook.
As part of a major shift in its F&B business, the Brook Street hotel has also recruited former The Goring executive chef Richard Galli and former Alain Ducasse at The Dorchester executive pastry chef for the same roles within its own kitchens.
The changes come as the historic property nears the end of a multi-million pound restoration program and enters a new era with the largest renovations of its two centuries.
Originally from Estonia, Magi has a resume that includes Noma in Copenhagen, Gramercy Tavern in New York and Humm’s Eleven Madison Park, which has three Michelin stars.
From 2011 to 2019 he was a key member of the latter’s kitchen team and in 2019 he helped Humm launch Davies and Brook as chefs.