In his new role, Olsson will be oversee all culinary menus and daily operations within the hotel, including British seasonal dining restaurant The Montagu Kitchen, The Churchill Bar and Terrace, in-room dining and banqueting menus for events.
Olsson brings with him over 22 years of hospitality experience, and previously held positions at The Ritz and The Dorchester as executive sous chef. Most recently, Olsson worked as executive chef at The Kimpton Fitzroy London.
His career in hospitality began when he worked as a commis chef in the Swedish Navy, where he “developed and sharpened” his culinary skills. He later worked as senior sous chef at Pied a Terre for over eight years, where he received two Michelin stars during his tenure.
Olsson said: ‘I’m excited to join the Hyatt Regency London – The Churchill team in the position of executive chef.
“In my role, I’ll be overseeing the full culinary team and I am excited to work alongside the talented chefs at the hotel who share the same ethos as me for producing creative, seasonal and fresh dishes.”