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. The second restaurant in the group that marked further expansion was 28°-50° Fetter Lane that opened in 2010. It has been so successful that a second 28°-50° Marylebone Lane restaurant opened in June 2012, followed by 28°-50° Maddox Street in 2013.
Ross works closely with Aggi and all of the kitchen teams in the Group. He helps to further develop the products and encourage creativity across all of the restaurants in the group. Ross first came to Texture in 2009 in the position of head chef, and he quickly proved himself to be an invaluable member of Aggi’s brigade. Some of his previous appointments include The Grill Room, Dorchester hotel and Tom Aikens.
Andrew joined Texture in 2014 and works closely with Aggi Sverrisson. His passion for cooking began in his early years while he was growing up in Australia. In 2009, he decided to move to London, and since then he has had opportunities to train in some of best kitchens including Ledbury, Fera, The Dairy and Hibiscus. At Texture, Andrew has built a strong reputation for consistency and quality in his cooking. He leads a strong team, and the awards and guest reviews are testament to his determination and incredible culinary talent.
Gregory joins Texture from two Michelin-starred The Greenhouse Restaurant and will be responsible for recruiting, training and supervising of all staff; reservations management and quality control throughout the restaurant.
With almost 13 years’ international hospitality experience, Gregory completed his degree in Hospitality Management from the La Rochelle Hospitality College. He went on to develop his skills at a number of French hotel restaurants before joining 5* Hotel Le Club de Cavalière Relais & Châteaux in the French Riviera. In 2011 Gregory moved to London and joined Michelin-starred Gauthier Soho Restaurant, followed by The Westbury 5* Hotel.
Clement has impressive credentials and years of experience to offer to our patrons. He was awarded International Young Sommelier of the year in 2010, UK Sommelier of the Year in 2013 and has qualified as a Master Sommelier in 2015. Some of his previous appointments include working under Eric Zwiebel at Summer Lodge Hotel, Sommelier at the Hotel du Vin group, and the Head Sommelier at Medlar restaurant.
Working alongside Gregory, Cyrielle Mascaro joins Texture from two Michelin-starred Hélène Darroze at The Connaught. Cyrielle will be instrumental in the day-to-day running of the restaurant’s bar and cellar, seeking out new wines from across the globe.
Cyrielle’s impressive rise through the sommelier ranks in just seven years, began in Paris alongside Alain Ducasse. She later moved to La Tour D’Argent while completing her studies at the iconic Ecole Hôtelière, Médéric; the first hospitality school in France founded in 1933.