Billy Campbell has been appointed executive chef of the four-star, 300-bedroom Thistle Glasgow](http://www.thistle.com/hotels/united_kingdom/glasgow/thistle_glasgow/index.html?tmcampid=11&tmad=c&tmplaceref=ggl_thuk_296&gclid=CParmf-voqMCFeFc4wodph9s6A) hotel.
The property has recently undergone a £1.2m refurbishment, including the restoration of its Grand Ballroom - Scotland's largest.
He will bring 40 years experience working in the hospitality industry to the hotel, having until recently been executive chef of the five-star Fairmont St Andrews hotel.
Prior to that, Campbell has worked at some of Scotland's most iconic hotels including the Balmoral in Edinburgh, Gleneagles, and the Old Course hotel in St Andrews.
Throughout his career he has catered at many prestigious events at Holyrood Palace, Edinburgh Castle, the Scottish Open and the National Portrait Gallery.
Mark Gallager, general manager of the Thistle Glasgow said he was delighted to welcome Campbell on board. "With Billy's wealth of experience and proven track record, we're confident that he'll continue to raise the profile of the hotel within the region following our investment - we are looking forward to welcoming both existing and new customers to sample the food quality."
Campbell is a member of the Academy of Culinary Arts and works closely with its Adopt a School initiative.
By Janet Harmer
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