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Nigel Boschetti to depart Grosvenor House for New York's Marriott Marquis

05 September 2018 by
Nigel Boschetti to depart Grosvenor House for New York's Marriott Marquis

Nigel Boschetti, executive chef of London's Grosvenor House hotel, is to take up the same role within one of New York's largest properties, the 1,892-bedroom Marriott Marquis.

The move will mark an internal appointment for Boschetti, from the 494-bedroom Grosvenor House, which is part of the luxury JW Marriott brand.

Boschetti, 57, said that he will leave Grosvenor House on 31 October with "a heavy heart" as he always intended to see his career out at the Park Lane hotel. However, following an approach from the Marquis, he felt it was an opportunity he could not turn down.

"I had always wanted to work in New York, but after 40 years working in and around London, I never thought it would happen," he explained, adding that the move would be a massive step for him and his wife. "However, we felt that with our three children now grown up, there was nothing stopping us."

Boschetti, winner of the Hotel Catey's Chef of the Year (250 covers or more) award in 2012, said the biggest challenge facing him in his new role will be the leap in size between the two hotels. At Grosvenor House he is responsible for a brigade of 70 chefs and an annual food and beverage turnover of £38m, while the Marquis has a kitchen team of 200, including 140 chefs, and a food and beverage turnover of £90m.

"On top of that there will be a whole new culture and American style of language to learn, as well as the need to build up a new network of support and work with the unions."

The banqueting space at the Marquis covers 125,000 sq ft, with its largest room able to accommodate 2,800 guests at a sit-down dinner, compared to Grosvenor House's 1,550 cover Great Room.

Boschetti said that his appointment at Grosvenor House from the Lancaster London hotel in 2010 had been the best move of his career and he had thoroughly enjoyed the past eight years. "There has been a lot of repeat events, but no two days have ever been the same. I am particularly proud of opening the JW Steakhouse, which has been a great success, as well as reopening the Park Room and Executive Lounge.

"I'm giving up a great job and working with a great team and in particular would like to mention Stuart Bowery (general manager) and Claire Byrne (director of event management)."

Bowery described Boschetti's career in the UK, which included stints at the Millennium Gloucester hotel, Simpsons-in-the-Strand, Payne & Gunter and Amberley Castle in West Sussex, as "accomplished".

He added: "Nigel can be proud of his achievements and the high regard for the iconic Great Room that hosts prestigious events including the Cateys and the establishment of the hotel's successful JW Steakhouse and the Park Room."

A replacement for Boschetti, who starts his new role on 5 November, will be announced in due course.

A taste of Denmark: The Cateys' menu, created by Henne Kirkeby Kro's Paul Cunningham

Cateys night 2017: The Pig goes to Park Lane

Nigel Boschetti appointed executive chef at Grosvenor House

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