People on the move: February 2023

The Gallivant

The Gallivant in Rye has promoted Nico Fitzgerald to the role of executive chef. Originally from Gibraltar, Fitzgerald (main image) joined the restaurant in July last year having previously worked at venues including  Heston Blumenthal’s one Michelin-starred The Hind’s Head, Adelina Yard and London Stock restaurant. “As we grow The Gallivant this year, with a new opening later in 2023, Nico’s enthusiasm and positivity alongside his enormous talent in the kitchen will help us reach new levels of customer (and team) happiness,” says The Gallivant owner Harry Cragoe.

Adam’s Restaurant

Adam Stokes has appointed Nottingham-born chef Rikku Ö’Donnchü to oversee the kitchen at his Michelin-starred eponymous restaurant in Birmingham. Ö’Donnchü worked with Stokes at Hambleton Hall before working oversees at restaurants including Gäte at Quoin Rock wine farm in South Africa and - most recently - Diamond Amorette in the US. Ö’Donnchü says he is ‘looking forward to bringing his theatrical and sensory dining experiences’ to Birmingham. “I am honestly honoured to head up Adam’s kitchen and I am more excited than ever, to be bringing my cuisine back to the UK and to one of my favourite cities. Not to mention the bloody awesome team of front of house and chefs I get to bounce ideas off ever day.”

Grove of Narberth

Alexios Stasinopoulos, head sommelier at Grove of Narberth, has been promoted to director of wine at Welsh hospitality business Seren. Stasinopoulos worked at Michelin restaurants including Northcote with chef Lisa Allen, and Sorrel restaurant with Steve Drake before joining Seren group, which includes the five-star Grove of Narberth hotel, Michelin starred Beach House Restaurant in Oxwich, Penmaenuchaf in Snowdonia, Coast Restaurant and Kiosk café in Saundersfoot, and Cornstore in Pembroke.

Maybourne Hotel Group

Claridge’s, The Connaught and The Berkeley owner Maybourne Hotel Group has appointed Roland Fasel as its chief operating officer. Born in Switzerland, Fasel has almost 30 years of global experience within the international hospitality industry. His most recent role was with the Aman Collection where he was chief operating officer for the past six years, and before that, an eight-year tenure at The Dorchester Collection where he served as both general manager of The Dorchester as well as regional director for The Dorchester Collection, overseeing new openings and development of the brand. Fasel will join the business in April at an exciting time for the group, which recently completed a major building project at Claridge’s and recently announced its fourth hotel in the capital, The Emory.

Ondine

Highly-rated Edinburgh fish restaurant Ondine has appointed the East London-born Jake Hassall as its new head chef. Hassall has worked for a number of top restaurants in his home city and in Scotland, including La Chapelle, Gleneagles Hotel and The Pompadour by Galvin. He joins from Martin Wishart’s Michelin-starred Leith restaurant, where he was head chef, and will work alongside Ondine’s chef founder Roy Brett. Following the installation of a robata grill, the pair plan to introduce more meat onto the menu this year. Launched in 2009 in Edinburgh’s Old Town, Ondine is one of the UK’s best-known seafood restaurants, and is currently listed on Restaurant magazine’s list of the top 100 places to eat in the country. ​​

Sketchley Grange Hotel & Spa

Matt Loughrey has been named as the new general manager at the Focus Hotels-owned Sketchley Grange Hotel & Spa in Leicestershire. Loughrey provides mentorship for Be Inclusive Hospitality and is also a ambassador for The Burnt Chef Project, which work towards removing stigma around mental health in the hospitality industry. In addition to 102 bedrooms, Sketchley Grange Hotel and Spa has the newly-refurbished Grange Bar and Grill, nine meeting rooms which can accommodate over 800 delegates, fitness centre, 17-metre swimming pool, whirlpool, sauna and steam room. “I pride myself in being flexible and adaptable. I think the best way of planning for the future is to make the most of the present productivity, efficiency, collaboration, and goal setting,” he says.

Cameron House

Cameron House on Loch Lomond has appointed chefs James Murphy and Brian Scanlan to its ranks. Murphy joins as executive chef, and will spearhead a team of 60 chefs and kitchen assistants, with Scanlan (pictured) appointed sous chef at the resort, which is home to seven kitchens, including The Cameron Grill, The Clubhouse, The Tavern, and The Lobby Bar. Murphy’s career has included time working with Anton Mosimann at The Dorchester, and as executive chef at Glasgow’s Grand Central, while Scanlan has worked at restaurants including his most recent post at The Ivy Glasgow. “We are both big advocates of building good strong teams who work well together,” says Scanlan.

Royal Academy of Culinary Arts

Lisa Jenkins, managing editor of The Caterer magazine, will join the Royal Academy of Culinary Arts (RACA) as its new chief executive officer. Jenkins will oversee all of the academy’s initiatives including its annual apprenticeship programme working with UK catering colleges; its Annual Awards of Excellence; The Master of Culinary Arts awards;’ and the academy’s registered charity Adopt A School. “It is a privilege to take up the role of chief executive for the Royal Academy of Culinary Arts, it’s an honour to have the opportunity to shape the future of the association but also to continue the exemplary work of Sara Jayne Stanes,” she says. David Coubrough will step down as chair of the board of governors at the RACA after a six-year term, but will continue as chair of the board of trustees of the Royal Academy of Culinary Arts and Adopt a School.

Burgh Island

Craig Davies is now the new executive head chef at Devon-based art deco hotel Burgh Island. Formerly head chef at The Scarlet Hotel in Mawgan Porth, Cornwall, Davies has more than 17 years of experience as a chef in both the Southwest of England and around the UK. Prior to this, he was head chef at The George Hotel and then Paschoe House and has served as sous chef under chefs including John Williams, Marcus McGuinness, and David Kelman.

Burley Manor

Andras Veres has joined Burley Manor as its new executive head chef. Veres comes to the 19th century Baronial-style Manor House, located in the New Forest, from Natural Fitness Food in London, where he has been head chef since 2020. His other roles include time at boutique hotel The Guardsman Hotel; Petrus; and the Jetty Restaurant in Mudeford. Burley Manor is part of the New Forest Collection of four hotels, that also includes Bartley Lodge, Beaulieu Inn and Forest Lodge as well as British pub and restaurant, The Drift.