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Mandarin Oriental Hong Kong appoints Australian GM
Australian nationwide Greg Liddell has been appointed Normal Supervisor, Mandarin Oriental, Hong Kong and Space Vice President, Operations overseeing Mandarin Oriental, Macau and Mandarin Oriental, Tokyo.
A seasoned hotelier with over 25 years of expertise within the luxurious hospitality business, Lidell started his profession with Mandarin Oriental Lodge Group in 2009 as Normal Supervisor of the then Mandarin Oriental Dhara Dhevi, Chiang Mai, and efficiently led the reopening of Mandarin Oriental Ritz, Madrid in 2022 and the historic renovation of Mandarin Oriental, Bangkok in 2020.
His profession with Mandarin Oriental resorts has taken him to positions at resorts in Madrid, Barcelona, Canouan Island, Costa Navarino (opening in Summer season 2023), Bangkok and Taipei. Liddell additionally beforehand labored in Hong Kong because the Normal Supervisor of The Landmark Mandarin Oriental in 2012.
“I’m extremely delighted to return to Asia, particularly right here on the flagship, Mandarin Oriental, Hong Kong and to be celebrating our milestone sixtieth Anniversary this yr with all our loyal followers from around the globe,” stated Liddell.
“I very a lot look ahead to working carefully with the group to additional improve our bespoke lodge experiences and legendary service from the guts and hearts of Hong Kong.”
Sydney Harbour Marriott welcomes new head chef
Sydney Harbour Marriott Lodge has named worldwide chef Abhijit (Abhi) Dey as Head Chef at its flagship restaurant Silvester’s.
Born, raised and educated in Kolkata, India, earlier than relocating to Auckland, Dey has labored at award-winning eateries together with Orphans Kitchen, Clooney, So/Auckland and The Sugar Membership at Skycity the place he was Head Chef.
“The provenance of elements and seasonality is a vital a part of our philosophy at Silvester’s,” he stated.
“We’re working with a few of Australia’s most revered producers. Our dedication is to the farmer and we love sharing the story behind every dish. This enables us to take company on that journey once they dine with us.”
Robertson Lodges makes inside promotion
Robertson Lodges has promoted lodge supervisor Fiona Winger to the function of Normal Supervisor of The Farm at Cape Kidnappers – one of many Relais and Chateaux properties owned by Robertson Lodges.
Robertson Lodges Proprietor, Jay Robertson, stated Winger had demonstrated distinctive management over her 4 years with the enterprise.
“Fiona’s promotion is a testomony to her drive, dedication, and talent to deliver contemporary, youthful power to the property,” Robertson stated.
“She has an innate understanding of our company’ wants and our model. Her ardour for the business and talent to offer unforgettable experiences for our company make her the proper match for this function. We’re dedicated to investing in our expertise and fostering a tradition of progress and growth at Robertson Lodges, and we’re excited to see Fiona thrive in her new place.”
A local of New Zealand, Winger brings a wealth of expertise to her new function, having beforehand labored in Fiji because the resort supervisor of the Six Senses Fiji, as Director of Operations on the Sheraton Resort and Spa on Tokoriki Island, and as Taskforce Director of Weddings and Conventions on the Marriott Worldwide Fiji Advanced.
“I’m honoured to have been given this chance to guide the distinctive group at The Farm at Cape Kidnappers and grateful to Robertson Lodges for investing in my progress and growth,” Winger stated.
“The awe-inspiring views of the rolling hills and rugged cliffs of Hawke’s Bay’s formidable wine area mixed with the lodge’s award-winning golf course, promise many thrilling moments. I look ahead to working with the group to proceed to raise the property, together with The Robertson Lodge model to exceed our company’ expectations.”
Sofitel Noosa welcomes new govt chef
Bret Cameron takes up the place of Govt Chef at Noosa Seashore Home, the restaurant at Sofitel Noosa Pacific Resort.
Cameron, who has been on the helm of SMH Good Meals Information hatted eating places together with Harvest Newrybar and Dish in Byron Bay in addition to 4 in Hand in Sydney, takes a producer-to-plate method with a concentrate on small-scale Queensland producers.
“The menu celebrates this actually spectacular assortment of native producers I’ve had the chance to get to know,” stated Cameron.
“Their produce is excellent, so we need to get it from their fingers to our plates with minimal intervention so our diners can expertise each ingredient at its greatest.”
Cameron is supported by a robust hospitality group together with Director of Meals and Beverage Martijn de Boer – former GM at Mimi’s & Will’s and Bentley Restaurant & Bar in addition to Restaurant Supervisor at The Bridge Room and Gastro Park – Head of Beverage Remon van de Kerkhof who joined the group from Oncore by Clare Smyth at Crown Resorts Sydney; and Restaurant Supervisor PJ Choroomi, previously restaurant supervisor/sommelier at Ume, Koi and Blancharu in Sydney.
“We wish Noosa Seashore Home to be the sort of restaurant company really feel comfy returning to frequently, whether or not that’s a few occasions throughout their keep in Noosa or each week as an area,” stated Cameron.
“Our fashion of service, the way in which the meals is plated, and the ambiance is all geared to be heat, welcoming and trustworthy. That’s the sort of restaurant I need to dine at once I’m in a capital metropolis and it’s no completely different once I’m on holidays.”
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