The Hilton Glasgow hotel has announced the appointment of Ryan Neill as its executive chef.
Neill, a 2012 Acorn Award winner and recipient of the 2013 Hotel Catey for Hotel Chef of the Year (more than 250 covers), joins Hilton after six years as executive chef of Cameron House hotel on Loch Lomond, having left in October 2017.
After studying sports therapy Neill decided his passion lay in catering and in 2001 joined Cameron House as a trainee.
He was appointed executive chef in 2011 and has said that planning and cooking a lunch for the Queen and Duke of Edinburgh in 2012 was a personal career highlight. Neill also looked after the Scotland football team before key matches for four years.
At Hilton Glasgow he will head up the hotel’s F&B offering, including its in-house restaurant, events catering and room service.
He has been tasked with giving the food offering a “modern Scottish feel” featuring high quality, locally-sourced produce.
Calum Ross, general manager of the 319-room Hilton Glasgow, said: “I am delighted to have Ryan join the team at Hilton Glasgow. Ryan comes with a very impressive track record of quality which is demonstrated by his many awards. Our reputation for delivering quality and excellence will be further enhanced by Ryan and I am very excited to be welcoming him to Hilton Glasgow.”
Neill commented: “I am very excited to take the next step in my career with the prestigious Hilton Glasgow. It is a brand synonymous with quality around the world and I feel deeply honoured to be chosen to become part of the Hilton Glasgow team aspiring each moment of each day to deliver excellence for every guest. I am looking forward to getting started and playing my part.”
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