The five-red-AA-star, 133-bedroom Four Seasons Hotel Hampshire has appointed Dirk Gieselmann as executive chef to oversee the launch of the property’s new restaurant and bar.
He has replaced James Dugan who has moved to the same role at London’s Sheraton Grand, Park Lane, after just over two years in Hampshire.
Gieselmann has joined the Hampshire hotel from the Four Seasons Hotel The Westcliff in Johannesburg, South Africa, where he spent three years.
Originally from Germany, he began his career more than 20 years ago at the one-Michelin star Gala restaurant in Aachen. He then went on to work at Le Negresco in Nice, France; InterContinental’s Tahiti resort in Papeete; and Le Cirque in New York.
In Hampshire, Gieselmann will be responsible for a brigade of 35 as they prepare for the launch of the hotel’s new restaurant.
Lynn Brutman, general manager of the hotel, said Gieselmann arrival had come at “an exciting time” for the property. “Dirk’s experience as part of the pre-opening team at our hotel in Johannesburg has put him in good stead for overseeing this project, from recruitment of new team members, developing relationships with local artisans to putting in place a series of menus and signature dishes.”
As well as the new restaurant and bar, the Four Seasons Hotel Hampshire will this year also undertake the refurbishment of its library, the addition of a new drawing room, an improved check-in and concierge experience, and a new-look royal suite.
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