Warrington, has previously worked at nearby Wyatt and Jones in Broadstairs and the Buoy and Oyster restaurant in Margate, along with periods at several Michelin-starred establishments including Castle Ashby in Northampton and the Stoner Arms Hotel in Henley on Thames.
The chef has also worked in a private capacity on super yachts, in ski chalets and in homes in London and Moscow.
Located in the Royal Harbour Hotel, Empire Room is led by hotelier James Thomas and executive head chef Craig Mather.
Mather said: “Richard’s experiences from around the globe, working as a private chef, lends itself perfectly to the Empire Room’s style of food using local, seasonal ingredients, enhanced with the flavours from different continents, in an intimate setting.”
Apart from seasonal changes, Warrington said he was not planning any fundamental changes to the Empire Room’s approach, and added he was talking to local producers and allotment growers, to plan new spring menus.