Aggi is the chef patron and owner of the Texture restaurant group. He trained in his native Iceland, before joining Raymond Blanc at Le Manoir aux Quat'Saisons. In September 2007, Agnar launched his first venture, Texture Restaurant & Champagne bar.
Head Chef Karl O’Dell’s passion for cooking was clear from an early age, as he juggled junior kitchen roles with his studies in Peterborough, Cambridgeshire. Karl worked his way through the ranks, honing his trade in some of the UK’s most prestigious kitchens including The Artichoke, Colettes at The Grove Hotel and most recently, Gordon Ramsay’s Pétrus. Karl joined Texture in early 2018, and works closely with Aggi to lead a strong team of chefs. Karl’s expertise, passion and talent are evident in every dish that leaves the pass at Texture.
Since joining The Texture Restaurant Group in 2016, Alan has risen through the ranks to become Head Sommelier and Wine Buyer at Texture. With almost a decade of hospitality experience, Alan moved from his native Poland to London in 2015 to work at Michelin-starred City Social, before joining Texture’s sister restaurant 28-50 Wine Workshop and Kitchen. Alongside managing the day-to-day running of the bar and cellar, Alan will be in charge of seeking out new wines from across the globe, creating innovative cocktails and developing the skills and knowledge of his team across the restaurant and champagne bar. In 2019 Alan will sit his court of Master Sommelier diploma exam.
Precise, polished and driven, Restaurant Manager Orhan knows what it takes to offer truly excellent service. Passionate about good hospitality, Orhan has been in the industry for more than a decade, most recently managing Maze by Gordon Ramsay. At Texture, Orhan oversees the front of house team, ensuring that guest’s expectations are exceeded and that all staff are trained to his own impeccable standards.