Park Hyatt London bolsters leadership with duo of fresh hires

Park Hyatt London River Thames has appointed Guy Betteridge as executive chef and Louis Stacher as food and beverage director.

Betteridge joins the luxury London hotel from the Standard, where he had acted as executive chef since 2022. He has previously held senior culinary roles across hotels including South Place Hotel and Kimpton Fitzroy London.

Betteridge began his career at Gordon Ramsay Restaurants at the age of 18, where he progressed to head chef and worked across Boxwood Café, the reopening of The Savoy Grill, Restaurant Gordon Ramsay, Bread Street Kitchen and Heddon Street Kitchen over an eight-year period.

Park Hyatt’s London outpost hired Stacher from Rosewood London, where he had acted as director of food and beverage operations for nearly two years. He has previously held senior food and beverage roles across Asia and Europe in hotels including Four Seasons, Fairmont and Shangri-La.

Betteridge said: “I’m delighted to be joining Park Hyatt London River Thames at such an exciting stage in its journey.

“My focus is on creating memorable dining experiences that celebrate exceptional and high-quality ingredients, while continuing to evolve the hotel’s culinary reputation within London’s dynamic food scene.”

Stacher added: "Joining Park Hyatt London River Thames is an exciting opportunity to help shape the future of the hotel’s food and beverage offering.

“I look forward to working alongside an incredibly talented team to create distinctive guest experiences.’’

The 203-bedroom Park Hyatt London River Thames was launched in Vauxhall in late 2024 as the UK’s first Park Hyatt hotel.