Two of the Savoy hotel's best-loved characters are set to leave the hotel by the end of the year.
Anton Edelmann is taking up a position with contract caterer Sodexho. He leaves after more than 20 years as maitre chef des cuisines at the revered London institution.
The Savoy Grill's manager, Angelo Maresca, who is approaching retirement age, is also believed to be considering his position.
Edelmann will become principal chef for Sodexho's fine-dining division, Directors Table, and will also oversee and direct the food operation at its fine-dining restaurant at the all-suite London hotel, Dolphin Square.
He has worked with Sodexho before, having hosted several chef training sessions.
Until recently the Dolphin Square restaurant was part of Sodexho's joint venture with chef-restaurateur Gary Rhodes, and held a Michelin star until its closure earlier this month. Rhodes and Sodexho announced that they were parting company in January this year (Caterer, 16 January). At the time Sodexho indicated that it wished to concentrate on its industrial outlets, rather than its fine-dining operations.
Edelmann, 51, explained his move as "a lifestyle change" but recognised the new position would be no pushover. "It will bring variation into my life," he said. "It's bigger than just running one kitchen. It will provide more variety, more challenges. People don't get employed because they like you. They are looking for results. I don't expect an easy ride."
Speculation has been rife in the industry as to whether Edelmann would remain at the Savoy since it was announced in November last year that Marcus Wareing, the chef-proprietor of London's Petrus restaurant, would be taking over the running of the Savoy Grill. The Grill reopened at the beginning of May to critical acclaim.
Edelmann has always been philosophical about the Grill's repositioning, recognising the need for the restaurant to move into the 21st century. Speaking about the newly re-opened restaurant and Wareing's involvement, he said: "It's fabulous. I think Marcus has made a great move and the restaurant is evolving."
The hotel has denied that it now plans to contract out the running of the River Restaurant.
Edelmann spent a year at the Savoy in 1971 as a commis saucier at the age of 19, and returned just over 10 years later as chef des cuisines. Until he moves to Sodexho he is responsible for a food turnover of £8m. His kitchen serves about 1,500 covers a day in the River Restaurant, the Thames Foyer, room service throughout the 207-bedroom hotel, and banqueting in eight private-dining rooms and three suites.
Last November, Edelmann celebrated his 20-year tenure at the Savoy by eating dinner in the River Restaurant, for the first time, with his wife.
A spokeswoman for the Savoy said: "He's a superb chef and a great personality. He has done wonderful things for the Savoy and we shall miss him."
No replacement has yet been found.
By Ben Walker and Joanna Wood