The Dorchester Collection’s 45 Park Lane hotel has appointed Jamie Shears as executive chef.

Shears joins following the departure of David McIntyre, who left last month after nine years in charge.

The new chef will oversee the culinary direction of the five-red-AA-star, 45-bedroom hotel in London’s Mayfair, including Wolfgang Puck’s Cut restaurant. Shears will begin in September after leaving his head chef role at Fornum & Mason’s 45 Jermyn Street.

Shears began his career as a chef in the British Army before moving to London to take up a junior role at the Gordon Ramsay Group. He worked his way up to sous chef, and spent time at Maze under Jason Atherton, as well as Bread St Kitchen, Pétrus, and Union St Café.

After the Gordon Ramsay Group, Shears then spent more than two years as executive sous chef at Galvin at Windows.

Known for its steaks, Shears plans to develop Cut’s menu by focusing on locally sourced, sustainable ingredients, as well as incorporating fish from his home town in Devon, an elevated vegetarian and vegan offering, and wagyu beef sourced in the UK.

John Scanlon, general manager of 45 Park Lane, said: “For almost a decade, Cut at 45 Park Lane has stood among the best restaurants in London.

“As we look towards our next chapter, we are calling upon chef Jamie’s expertise and talent to further elevate the culinary offering of the hotel, which our guests have come to know and love. Jamie will be in charge of taking Cut, Bar 45, our private dining room and the in-room dining experience to new heights and we couldn’t be more excited to have him on board.