Arron Tye returns to The Chester Grosvenor as La Brasserie head chef
Tye, who previously held the role of sous chef at the venue, has retuned after spending a year as head chef at The Midland Hotel in Manchester.
Prior to that he held sous chef positions at Grosvenor Pulford Hotel and Spa in Chester and at Carden Park Hotel in Cheshire.
His appointment at the hotel follows that of Elliot Hill, who was named the new executive chef for The Chester Grosvenor earlier this month. Hill will oversee the hotel’s freshly-rebranded Arkle restaurant which will replace Simon Radley at The Chester Grosvenor when it opens in March.
New dishes on the La Brasserie menu will include guinea fowl and pork terrine with smoked bacon chutney and brioche; mushroom pithivier with Tunworth cheese, celeriac, apple, and verjus; and crown of cornfed chicken cooked on a Josper grill, with a leg meat and mushroom pie, grilled gem caesar, buttered kale, truffle and onion.
“I am delighted to be returning to The Chester Grosvenor and to be part of the kitchen team in what is a very exciting time,” says Tye.
“The recent appointment of Elliot as executive chef and the imminent launch of the hotel’s new restaurant Arkle, means there is an incredible buzz around the hotel. La Brasserie has always produced exceptional food, using the freshest of seasonal ingredients, I am eager to build on that reputation and can’t wait to take the restaurant into its next chapter.”
Speaking of Tye’s appointment, general manager Richard Grove says: “We are thrilled Arron has returned to the hotel, he is a talented and passionate chef and I am confident La Brasserie will go from strength to strength with Arron at the helm.”
