People on the move: June 2018

By Sophie Witts contact

- Last updated on GMT

Michael Ellis in 2016 (centre in suit)
Michael Ellis in 2016 (centre in suit)
Last month saw changes at the top at Michelin and in the kitchens of starred restaurants across the UK.

Michael Ellis

Michael Ellis, the international director of the Michelin Guides, is to step down after seven years in September. He is leaving for the newly-created role of chief culinary officer at the luxury Jumeirah hotel group, which has tasked him with developing new restaurant concepts and bringing its existing sites up to “industry-leading levels”. Dubai does not currently have its own edition of the Michelin Guide, but Ellis himself hinted in 2016 that it was only a “matter of time”.

Daniel Simpson

Former Chez Bruce chef Daniel Simpson is heading up the kitchen at Vincent Café and Cocktail bar in Liverpool. It marks a return to Merseyside for the chef, who worked with the restaurant’s owner Paul Adams at Liverpool’s now-closed Warehouse Brasserie, which was backed by footballer Steven Gerrard. “We make a great team and I’m really excited to see [Daniel] put his own stamp on the menu,” says Adams.

Patricia Roig

Patricia Roig is the new head chef at Lima Floral in Covent Garden. The chef started her career at Michelin-starred Lillas Pastia in northern Spain and moved to London in 2012 to cook at Newman Street Tavern in Fitzrovia, before joining Lima Floral. She has returned to the restaurant after a stint working with Lima’s co-founder Virgilio Martinez at Central in Peru, which is ranked sixth in the World’s 50 Best Restaurants list.

Danny Parker

Chef-Danny-Parker-to-leave-House-of-Tides_wrbm_large

House of Tides head chef Danny Parker has announced he will leave the restaurant this year for a role at nearby Jesmond Dene House hotel in Newcastle. Parker joined House of Tides ahead of its 2014 opening and was part of the team that saw it win a Michelin star in 2015 and rank 30th in the Estrella Damm National Restaurant Awards top 100 list this year.

Dale Osborne

Dale Osborne, former executive chef of Aqua Shard, is heading up the UK debut of international ‘clubstaurant’ Bagatelle in Mayfair. Osborne has previously worked at HIX Soho, Dinner by Heston Blumenthal and The Wolseley. "After being classically trained in the south of France and visiting family in Spain and Italy each year, I have a huge passion for the cuisine of the Mediterranean and so working for Bagatelle gives me a chance to embrace the amazing produce and dishes of the region,” says Osborne.

Cyril Baligand

frenchie

Frenchie in Covent Garden has named Cyril Baligand as its new general manager. He has an extensive background in hospitality and previously managed Lutyens – the now-closed Prescott and Conran site – and Jun Tanaka’s The Ninth. ‘’It is a real honour to be managing Frenchie Covent Garden through its next phase of development,” says Baligand. “It is a remarkable restaurant in London and an amazing, established company with locations in London and Paris.”

Lunyalita

lunyalita

Lunya, the Spanish restaurant and deli group, has appointed an all-female management team to run its upcoming Lunyalita opening in Liverpool’s Albert Dock. Estefania Quintana, Laia Urive, Laura Jaime, and Lucy Moss will work together across key roles in management, supervision and finance. They will oversee the launch of the café, bar, restaurant and deli site, which will stock up to 400 products and serve an all-day menu of Catalan-inspired dishes.

Janet Boyd

Janet Boyd has been appointed manager at the Inver Lodge Hotel in Sutherland, Scotland. The property includes a Chez Roux restaurant, where the menus are overseen by chef Albert Roux. Glasgow-born Boyd has spent over 15 years working around the world with the Intercontinental Hotel Group and Mandarin Oriental Hotel Group.

Barry Tonks

The five-star Sanderson Hotel in London has named Barry Tonks as executive chef at The Restaurant. Tonks has over 20 years’ experience which includes working as chef de partie and sous chef under Anthony Demetre at L’Odeon. His most recent role as executive chef at Searcys saw him run a series of high-profile pop-ups and collaborations with chefs including Monica Galetti.

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