Sectors > Hotels

People on the Move in Hospitality: July 2012

By Luke Nicholls , 25-Jul-2012

Related topics: Business, Venues, People, Recruitment & training, Restaurants, Hotels, Pubs & Bars

In our People on the Move gallery, BigHospitality rounds up some of the movers and shakers of the hospitality industry. The past month has seen a number of new appointments at hotels, restaurants and pubs including Radisson Blu, Cassis and Barracuda Pub group.

This month's appointments (in gallery order):

  1. New sales team at Cedar Court Hotels
  2. Steve Phillips, head chef at Bagden Hall
  3. Massimiliano Blasone, executive chef at Cassis
  4. Jeremy du Plessis, general manager of The Feathers hotel
  5. Michael Regenhardt, general manager of Christchurch Harbour Hotel & Spa
  6. Richard Kirkwood, head chef at The Bell Inn
  7. Sarah Weir, commercial director of Barracuda Pub Group
  8. Loic Gratadoux, head chef at The Harbour Heights Hotel
  9. John Hanna, general manager of Ellenborough Park
  10. Jo Dean, meeting and events development manager at IHG
  11. Jens Hallman, general manager of Radisson Blu Cardiff
  12. Kadir Konuk, head chef at The Metropolitan London
  13. Christian Poole, marketing director of Prezzo 

Do you have an exciting new job in the hospitality industry? Or perhaps you've hired a new employee for a key position within your company? If you would like to be featured in this section, please email us at info@BigHospitality.co.uk. 

All Galleries

Hospitality openings: August 2014

Hospitality openings: August 2014

Our latest round of up of the hottest hospitality openings includes exotic burger joint BOBO Social, Marco Pierre...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

Hospitality openings: July 2014

Hospitality openings: July 2014

Our latest round of up of the hottest hospitality openings includes Dev Biswal's new Ambrette in Canterbury, Wahaca's...

Gallery: Belsfield Hotel re-launches with Laura Ashley interiors

Gallery: Belsfield Hotel re-launches with Laura Ashley interiors

Laura Ashley has partnered with the Belsfield Hotel in the Lake District, seeing it undergo a complete...

Gallery: Roth Bar & Grill combines gastronomy with contemporary art

Gallery: Roth Bar & Grill combines gastronomy with contemporary art

Roth Bar & Grill opened this month at new Somerset gallery and arts centre Hauser & Wirth,...

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition