St Pancras Renaissance makes new appointments
The five-star St Pancras Renaissance Hotel London, which is set to open at the end of next month, has announced a number of key appointments.
Julien Maisonneuve, formerly head chef at Tom's Kitchen, will head the kitchen of the Booking Office bar and restaurant, which will complement the hotel's Gilbert Scott restaurant, run by Marcus Wareing.
Nick Strangeway, who has worked at Hix and Hawksmoor and was voted as world mixologist of the year by Tales of the Cocktail industry event, will run the bar within Booking Office, which has been created from the original ticket office of St Pancras Station. He will be supported by Henry Besant, co-founder of the Worldwide Cocktail Club. Together they will be creating a modern twist on cocktails which were popular in the 1800s.
The spa at the 245-bedroom hotel will be headed by Rachel Lowe-Mukherji, who joins from her previous position as spa manager at the Lanesborough hotel, while Carmelo Guastella, named Barber of Choice by GQ magazine in 2007, will run the hotel's traditional barber's shop.
Director of operations has been named as Knut Wylde, who has formerly worked at the Savoy and the Lanesborough.
Kevin Kelly, the hotel's general manger, said that the depth of knowledge and expertise of the staff would ensure that the hotel brought something very different to the London hospitality scene.
"Whether it's a traditional Victorian drink in the Booking Office, an overnight stay in one of the immaculately restored suites or an event in the Ladies Smoking Room, we will ensure all guests have a flawless experience," he added.
Originally designed by the Victorian architect Sir George Gilbert Scott, the former Midland Grand Hotel has undergone an extensive £150m renovation by its owner, the Manhatten Loft Corporation, and will be operated under Marriott Hotels' Renaissance brand.
St Pancras Renaissance Hotel London set to launch after £150m renovation >>
Marcus Wareing to open restaurant in St Pancras Renaissance >>
Chantelle Nicholson appointed general manager at the Gilbert Scott restaurant >>
By Janet Harmer
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