Gold Service Scholar Daniele Quattromini appointed director of food and beverage at Corinthia London
In his new role, Quattromini will work closely with both the hotel's managing director, Thomas Kochs, and executive chef, André Garrett, in overseeing the Corinthia's restaurants and bars including The Northall restaurant and bar; Bassoon Bar, which is currently closed for refurbishment; afternoon tea in the Crystal Moon Lounge; the Spa Lounge in the hotel's spa ESPA Life; in-room dining; and private dining and events.
“I am delighted to see Daniele achieve this milestone in his career," says Kochs.
"He will bring inspiring leadership to the food and beverage division, and I look forward to continuing to work with him on new guest experiences and moments of culinary excellence.”
Quattromini's career in hospitality begun at Hendon Hall Hotel in Brent, where he spent a year in various front-of-house roles, including managing private events.
This was followed by time spent achieving a BA in hospitality management at Bournemouth University, during which time he completed a number of work placements including a return to Hendon Hall as head waiter; a year at Raymond Blanc's Le Manoir aux Quat’Saisons as chef de rang; and a brief stint at Chewton Glen Hotel & Spa as head waiter.
He later went on to join ClubLounge39 at Canary Wharf as general manager and during his time there took part in and won the Gold Service Scholarship Award, which celebrates the craft of service and nurtures young talent through tailored mentoring.
In 2017, Quattromini joined Corinthia London as Northall operations manager; and was promoted to the hotel's deputy director of food and beverage last year.
