Craig Hart
The Sheraton Grand Hotel & Spa has appointed Craig Hart as executive chef.
Hart joins the hotel from the Gleneagles Hotel in Perthshire, where he worked across the resort’s collection of restaurants. He was previosuly chef de partie for the Sheraton Grand and has also worked at the Golf Hotel in St Andrews, Champany Inn near Linlithgow.
In his new role, Craig will take culinary charge of the hotel’s One Square restaurant. He will also assume responsibility for the conference and banqueting operations at the Edinburgh hotel.
Tristan Nesbitt, general manager at the Sheraton Grand Hotel & Spa said: “This is an excellent opportunity for Craig and the kitchen team to build on the hotel’s culinary standing and take our food offering to the next level.”