Selby, who currently oversees Evelyn’s Table alongside his brothers Nathaniel and Theodore, will start the role on 2 January, replacing Gary Jones who stepped down earlier in November after 20 years.
Selby started his career as a commis chef at Le Manoir in 2009, under the mentorship of Raymond Blanc.
Then, Blanc told peers that Selby would ‘go far’, describing him as a ‘protege’.
Blanc told CODE: ‘His qualities are great and we are very happy to welcome Luke. He worked with me in the past and I saw then he would go on to do amazing things. He’s done that.
‘The cuisine here will remain in our style – it is still Raymond Blanc at Le Manoir. But Luke will bring new ideas. We’re looking to the future, too, and responding to the modern diners of today.
‘Food never stays static. I’m not interested in fashion, but I have such huge respect for Luke – he’s creative, soulful, and a good leader, and I’m excited for the future’.
Blanc, who told our sister title The Good Food Guide about bold new plans at Le Manoir earlier this year, will continue as chef patron at his flagship restaurant, while Selby’s two brothers will join him at Le Manoir.
Selby, who started his career as a commis chef at the hotel restaurant under the mentorship of Blanc in 2009, said in a statement: ‘Le Manoir is such a special place to me for many reasons and this feels like a true homecoming. I am honoured to be taking up the helm here alongside Raymond and am very excited about continuing and building upon the legacy of this incredible establishment with my brothers Nathaniel and Theodore by my side’.
James Goodyear, meanwhile, has been announced as the new head chef of Evelyn’s Table.
Goodyear, who has previously worked at Above at Hide in Mayfair, Mugaritz in Spain, and Maaemo in Oslo, and spent five years at Le Manoir aux Quat’Saisons, will be stepping up to the pass on 17 January 2023.
‘I’m thrilled to be joining the team at Evelyn’s Table in 2023’, he said in a statement sent to CODE.
‘It has been really exciting watching the kitchen go from strength to strength over the past few years, including earning a Michelin star, and I’m looking forward to getting started with the team.’
This article was originally published on our sister title CODE Hospitality.
