Shannon Tebay
The Savoy has named Shannon Tebay head bartender at its famed American Bar and senior mixologist for its wider hotel operation. Tebay joins from New York’s highly-rated Death & Company where she worked for seven years, rising to the position of head bartender. The American Bar remains closed as a result of the pandemic but will reopen in September. “Becoming Head Bartender at the American Bar is not just the professional opportunity of a lifetime, it’s also an opportunity to continue building the bar’s legacy as a beacon of innovation and quality – in both the way we create our drinks and in how we deliver our service,” says Tebay. ”I hope to honour the historical significance of the American Bar and modernize bartending culture within the community at large, championing under-represented perspectives and re-evaluating best practices in order to maximise sustainability.
Elli Jafari
Elli Jafari has been promoted from general manager to managing director of King’s Cross hotel The Standard, London. Jafari joined the hotel in August 2018, ahead of its opening in July 2019. Prior to joining The Standard, London, Jafari was managing director at The Curtain Hotel & Members Club in Shoreditch. “Elli supported the team through an incredible opening and has become a tremendous leader through the most challenging of times during this pandemic, with hard work, skill, heart and perseverance,” says Amber Asher, president and general counsel at Standard International.
Matteo D’Elia
The Hari hotel in Belgravia has taken on Matteo D’Elia to run its ‘neighbourhood Italian’ il Pampero. Originally from Rome, D’Elia has an impressive cooking CV that includes stints at some of Italy’s best-known hotels and time with Claude Bosi and the Galvin Brothers in London and Sidney Schutte in Amsterdam. His dishes for il Pampero - which was previously helmed by Claudio Covino - include beetroot ribbons with a goat’s cheese foam and lovage; carbonara ‘faggotini’ (pasta parcels filled with carbonara sauce); and a signature tiramisu. The Hari opened its doors in August 2016, with il Pampero located in the space that was home to Hix Belgravia.
Carl Riley
Peak District restaurant The George at Alstonefield has appointed Carl Riley to head up its kitchen. Riley plans to create ‘unique tasting menus using sustainable, locally-sourced ingredients’, bringing with him 20 years’ experience in some of Derbyshire and Yorkshire’s best-known restaurants for chefs including Les Rennie and Steven Cross. Dishes from the his new £55 evening tasting menu include Wild trout tartare and confit egg yolk; Derbyshire Gritstone hogget, goats cheese, fermented garlic, confit onions, ratatouille and nettle pesto and for pudding; and Shredded Wheat mille-feuille, crème patisserie, basil and raspberries.
Menesh Modhwadia
Neil and Sara Gatt have named Menesh Modhwadia managing director of their 10-strong Pesto Italian restaurant business. Formerly director of operations at the Manchester-centric Mission Mars, Modhwadia is being tasked with pursuing an ‘aggressive’ growth strategy. “Sara and I started Pesto in 2006 and we have successfully navigated through the financial crisis and now the pandemic and we are still going strong.” says Gatt. “We are very excited about the future, and we are looking forward to working with Menesh, who will bring energy, fresh ideas and leadership to our talented and committed Pesto family”, he added. Pesto currently operates ten sites under the Pesto brand, nine of which are in converted pubs across the Midlands and the North West of England.
Arup Dasgupta
Arup Dasgupta has been appointed to the position of head chef at highly-rated East London Indian restaurant Grand Trunk Road. With a CV that includes Baluchi - the pan-Asian restaurant within The Lalit London hotel near London Bridge - and a number of top restaurants in the French Riviera, Dasgupta is experienced in both Western and Asian cooking. New dishes include stone bass marinated with light Kasundi mustard and coconut served with pickled fennel salad; and Lahori chicken kebab, with roasted garlic and crushed spices with mint and coriander chutney. An eight-course tasting menu will be introduced soon.
