The Clove Club appoints Rhys Lebreux as head chef

Rhys Lebreux has been appointed as head chef at The Clove Club. 

Lebreux was previously senior sous chef at the two Michelin-starred restaurant, where he has been an “instrumental part of the kitchen team”, and now brings seven years of training and professional experience to the role. 

He will focus on continuity, team-building, and further refining the restaurant’s modern British approach, working with produce from the restaurant’s recently developed kitchen garden tended by workers’ cooperative OrganicLea.

Lebreux began his culinary journey at the age of 15 in his uncle’s bistro, with his cooking being heavily influenced by his Mauritian-French heritage and his formative years in top Australian kitchens including, Assiette by Warren Turnbull, Master by John Javier, and Josh Niland’s Fish Butchery and Saint Peter. 

Since joining The Clove Club in 2018, he has risen through the ranks with “technical finesse, a respect for seasonality, clarity of flavour, and a quiet creativity that reflects the values of the restaurant”. 

He is working alongside chef patron Isaac McHale, supporting the development of new dishes.

The Clove Club is a fine dining restaurant set in the historic rooms of the Grade II-listed Shoreditch Town Hall in London.

Led by McHale, the restaurant serves a seasonal tasting menu featuring modern dishes rooted in technique but “stripped back to their essential elements”. 

To accompany the tasting menus, an extensive wine list showcases contemporary winemakers alongside a selection of fine, classical Old World wines.

The Clove Club currently holds two Michelin Stars. It has won a raft of awards, including the highest new entry to the World’s 50 Best Restaurant List in 2016; No.1 Restaurant in the UK in the Sunday Times Top 100; winner of the Service Award and fifth place in the UK National Restaurant Awards; BMW Squaremeal London Restaurant of the Year; and London Restaurant Festival AMEX Restaurant of the Year.