Job Changes in the Restaurant Industry September 2022

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The Talbot

Swedish chef Robin Freeman (pictured above) is joining Brockley-based pub The Talbot next month as head chef Freeman has worked in the UK for the past 20 years at restaurants including Moro, Blacks and 1 Lombard Street, where he worked alongside chef Mark Hix, and recently helped reopen the Boundary Hotel in Shoreditch. He joins the pub, part of the Little and Large Pub Company, on October 1 with the aim of making it a week-long foodie destination and will serve a seasonal and frequently changing menu using British produce wherever possible.

Raffles London at the Old War Office

The Old War Office (OWO) Raffles London has appointed Mark Hastings, former restaurant manager at Mandarin Oriental Hyde Park, as restaurant manager. Hastings will oversee all aspects of restaurant operations for both Raffles London at The OWO, which will feature three signature dining experiences from star chef Mauro Colagreco, as well as The OWO Residences by Raffles. Hastings previously worked as general manager of the Gordon Ramsay Group and Hakkasan restaurants and most recently served as general manager of Jason Atherton’s Michelin-starred City Social restaurant.

Kitchin Group

Kitchin Group has announced a duo of new appointments to its catering business. Steven Spear has taken over as head of Tom Kitchin’s flagship restaurant, The Kitchin, with his predecessor, Matteo Inzaina, taking on a new role as head of training and operations for the Kitchin Group. Inzaina, who was Restaurant Manager at Michelin-starred restaurant The Kitchin in Edinburgh for more than five years, joins the management team to lead The Kitchin, The Scran & Scallie, The Bonnie Badger and the new KORA by Tom Kitchin, in collaboration with teams. develop and run a group training academy. “Steven was a great date for us. With his level of excellence in the day-to-day running of a restaurant and his passion for teamwork and attention to detail, our customers are already encouraged by a warm welcome from a familiar face in the best of the world. ‘Scottish hospitality,’ says Kitchin. “We look forward to seeing Matteo thrive in this new role with us, and we’re also very excited to push forward an even stronger training program for our entire team – both in the kitchen and on the job. the front of the house.”

Pan Pacific London

Fabrice Lasnon, former executive chef of the Savoy, has been appointed executive chef of Pan Pacific London. The hotel, located on One Bishopsgate Plaza, is home to the Straits Kitchen which offers Southeast Asian cuisine. Born in France, Lasnon has worked in New Orleans, London, Madeira, Cairo and Dubai. From 2003 to 2006, he managed the kitchen of the Ciragan Palace in Istanbul, before joining the Adlon Kempinski hotel in Berlin in 2007. He then moved to Marrakech to relaunch La Mamounia and was then appointed executive chef of the Mandarin Oriental Bodrum in Turkey. . In 2018, after leading the Murray’s kitchen in Hong Kong, he returned to London as Executive Chef of The Savoy. “I’m delighted to join the Pan Pacific London team,” he says. “I believe in preserving the original identity of a cuisine by merging traditions, local products and local know-how with new ideas, textures and a different approach. I also believe that none of this is possible without a team that has been developed to the best of its ability and is committed to bringing it together with an open mind.

The arms of the brickmakers

Chef-Tony-Parkin-takes-the-stove-at-the-Brickmakers-Arms-gastropub-in-Surrey

Tony Parkin has left his position as head chef at The Brickmakers Arms in Surrey, owned by the Noble Inns group, to join the Michelin-starred House restaurant at the Cliff House Hotel in Waterford, Ireland. Parkin, who was previously head of The Tudor Room at the Great Fosters Hotel, but left the post at the end of July to join the Surrey pub. He will start his new head chef at the Irish restaurant next month. Simon Bonwick, former head chef at The Crown at Burchetts Green, has recently been appointed head chef at Noble Inns’ The Princess of Shoreditch, replacing Ruth Hansom at the Shoreditch pub.

Sparrow Italy

US operator Noble 33’s first UK restaurant will be run by chef Ivan Simeoli and managing director Miles Butler. Both are well known on the London restaurant circuit. Italian-born Simeoli’s resume includes stints in Passione in Fitzrovia and Osteria 60 at the Baglioni Hotel in Knightsbridge while Butler joins Dean Street Townhouse in Soho. The original Sparrow Italia opened in LA late last year, with a menu inspired by Italian coastal cuisine. “I look forward to returning to my Italian roots when I lead the Sparrow kitchen,” says Simeoli. “The Los Angeles team is focused on using high quality, sustainable and organic ingredients to create bold Mediterranean classics with a twist, which is exactly how I love to cook. I’ll also add some personal touches on the menu, with a range of seasonal dishes signed exclusively for London.

Down Hall Hotel

Robert-Pearce---Down-Hall[10]

The Down Hall Hotel, Spa & Estate in Essex has appointed Robert Pearce as Executive Chef. In his new role, Pearce will oversee all of the hotel’s culinary operations, including the modern British restaurant, Garden Room, and the most recently launched Fox Bar. With over 16 years in the hospitality industry, Pearce will be responsible for developing menus, managing the kitchen, training the team and maintaining restaurant standards. Pearce’s menus will feature the best seasonal British produce, grown in Down Hall’s one-acre vegetable garden. Highlights include crispy pork terrine served with pearl onions, pickled carrots and house purple cauliflower alongside burrata and black truffle tortellini, with butternut squash velouté, sage pesto and pumpkin seeds and summer truffle. Pearce’s CV includes time at a number of D&D London restaurants and joined the Orsett Hall Hotel where he progressed from head chef to executive chef after two years.

Thai Leisure Group

Thai Leisure Group, owner of restaurant chains Chaophraya and Thaikhun, has strengthened its management team with the appointment of Charlotte Kennedy as head of sales. The company has also promoted a number of its current employees, including Monica Modena, who was recently promoted to head of marketing, and Richard Simpson, previously at Drake and Morgan, was promoted from commercial director at Chaophraya Edinburgh to director. Chaophraya operations. The new appointments come as the Thai restaurant group embarks on a £1million renovation program at its restaurants. Each Chaophraya site will be refurbished over the next three years, with renovations starting at its Glasgow site.

Restaurant associates

Restaurant associates

Restaurant Associates announced the appointment of three new regional general managers in its national area. Sara Senior, previously Director of Sales and Loyalty, becomes Regional Managing Director with responsibility for overseeing Restaurant Associates’ key London clients. Ming Lai joined Compass Group Australia over ten years ago, before coming to the UK in 2014 where he joined Restaurant Associates. After working in account management for key clients, as well as in the role of Director of Operations, Lai was promoted to Regional General Manager to oversee domestic and international contracts for the entire Restaurant Associates portfolio. Finally, Kerry Ford joins Restaurant Associates as regional general manager responsible for Chartwell Universities and Colleges as well as the Venue Collection, in a newly created role.

Mama Shelter

James Green is now executive chef at Mama Shelter in Shoreditch with Mattia Rinaldi appointed as the hotel’s new F&B manager. Green brings over 20 years of experience at establishments such as Drake & Morgan, Gordon Ramsay Group and Mango Tree and will lead a team of 10 chefs with the introduction of a new globally inspired menu. Rinaldi, meanwhile, will oversee the beverage program at the hotel restaurant and Garden Bar. Entering the UK hospitality scene 10 years ago, his experience includes a number of senior positions at Gaucho Restaurants and Ivy Collection where he was part of the Ivy Asia opening team. “At Mama Shoreditch, we focus on our food and drink offering to enhance and further appeal to the local community and provide delicious options for our customers. Both Mattia and James bring a wealth of creative experience, and we look forward to seeing the impact of the new menus,” said Mama Shelter Managing Director Robert Alam.

The bear in the carriages

Sam Pullan, co-founder and chef of Knaresborough restaurant and bar The Bear at Carriages, left the business after two years. Pullan acquired the business, formerly Carriages, out of administration in 2020 with business partner John Dixon. After a £100,000 investment and extensive refurbishment, The Bear at Carriages opened in the summer of 2020. The site – which includes a purpose-built solid fuel ‘bear pit’ – has quickly established itself as a destination location “offering a completely different style of hospitality designed to rival the restaurant and bar scenes of nearby Harrogate, York and Leeds. Pullen intends to work with and support some of the region’s top award-winning chefs at a time when “the hospitality industry appears to continue to rebound from the toughest times it has ever faced”.

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