Overseeing 16 staff, Farrugia will develop and execute Fenchurch Restaurant’s menus with new dishes, particularly in classical French cooking, Mediterranean influences and his passion for British produce.
Farrugia, said: “I am extremely excited to be joining the rhubarb team and to be working at one of the City’s most iconic buildings.
“Following my Cypriot roots and classical training, my cooking style is heavily influenced by fresh Mediterranean flavours and French cooking techniques.
“I look forward to combining these with the best of British ingredients and to putting my stamp on Fenchurch’s menu.”
Farrugia spent a number of years working closely with Michelin-awarded chef Eric Chavot firstly as senior sous chef at Brasserie Chavot and more recently as head chef at Bob Bob Ricard.
Katie Harel, marketing director, Rhubarb, said: “We are absolutely delighted to have George on board at Fenchurch.
“He has some great ideas and with his impressive Michelin-starred experience and contemporary approach, I am confident that his new menu will deliver some exciting dishes and flavours to thrill diners.”