Big Table Group
Bella Italia and Café Rouge operator Big Table Group has named Lisa Gibbons (pictured above) as the new managing director of its South American-inspired concept Las Iguanas. A 20+ year veteran of the hospitality sector, Gibbons started her career in operational roles at Mitchells and Butlers before joining the Café Rouge as an operations manager in 2011. In 2016, Gibbons moved across to Bella Italia as operations director before being appointed the Italian chain’s brand director in 2019. In September last year, Big Table Group restructured its business to ‘ensure greater focus on brand performance’ with Gibbons taking on the role of managing director (portfolio brands), taking responsibility for Café Rouge, Amalfi and the group’s concessions and franchise restaurants, including its Center Parcs partnerships. Since the restructure, Alan Morgan, CEO of Big Table Group, has held the role of managing director Las Iguanas. He will now return to focus solely on his responsibilities as CEO.
Fazenda
South America-inspired restaurant group Fazenda has announced its key hires for its debut London site, which is set to open early next month. Sergio Labarile Polizzi joins as general manager, Michela Castiglioni joins as bar manager and Suso Lopez joins as head chef. Polizzi who has been in the restaurant industry for over 20 years, working at a wide range of luxury venues around the city. He joins Fazenda from his role as assistant general manager for The Groucho Club having previously learnt his craft at the likes of Gaucho and Harrods. Castiglioni, meanwhile, has spent the past five years at Disrepute, starting as a supervisor and leaving as general manager having played a key role in its award-winning cocktail programme. Finally, the Spanish-born Lopez was most recently head chef of BiBo by Dani Garcia. In The City, the London Fazenda will join sites in Leeds, Liverpool, Manchester and Birmingham.
The Grand, York
Splendid Hospitality Group has appointed Kevin Bonello as executive chef at its five-star hotel The Grand, York. With an impressive culinary background spanning over two decades, including as culinary director at Michelin-starred Malta restaurant De Mondion, Bonello brings a wealth of expertise and innovation to The Grand’s culinary team. Prior to joining The Grand, Bonello served as the Culinary Director at Xara Collection for 21 years. During his tenure, he played a ‘pivotal role’ in elevating the culinary offerings and establishing Xara Collection as a leading hospitality brand.
Grantley Hall
Luxury Yorkshire hotel Grantley Hall has appointed Nuno César de Sá as general manager following the departure of Andrew McPherson. César de Sá, who has 28 years of industry experience, has worked across a variety of four and five-star properties both in the UK and internationally, including the Mandarin Oriental group. “I am honoured to become part of the Grantley Hall family,” he says. “I have been fascinated by what has been achieved at Grantley Hall over the last six years. Now that I have been appointed as General Manager, it is incredible that I will become an integral part of its future.” Grantley Hall opened its doors in 2019 after a multi-million-pound four-year restoration project. The hotel boasts 47 bedrooms, five restaurants including the Michelin-starred Shaun Rankin at Grantley Hall, three bars, and an award-winning spa.
The Union Rye
Maz Cogo has joined The Union Rye as head chef. Cogo has recently moved from London to the South coast, having held senior roles at Brat, Legare and Padella. Originally from Brazil, Maz brings with her whole animal butchery skills, live fire cooking and a ‘passion for produce and hospitality’. Bringing her Brazilian heritage to the fore, Maz introduces beef cuts such as Picanha to the menu, salsas and condiments and sea bass ceviches to the East Sussex restaurant.
The Silver Birch
Chiswick restaurant The Silver Birch has appointed Thomas Proden as its new general manager. Proden is a seasoned hospitality management professional with more than 15 years of experience in customer relations, team leadership, and business development. He joins the restaurant from Les 110 de Taillevent London in Marylebone. Prior to that, he held the position of assistant general manager at the Hakkasan Group. “We are thrilled to welcome Thomas to our team,” says Tim Price, owner of The Silver Birch. “His vast experience, coupled with his passion for customer service and team development, aligns perfectly with our mission. We are confident that under his leadership, The Silver Birch will continue to provide our guests with an unforgettable dining experience.”
Growthdeck
Former Pizza Hut and Beefeater chief marketing officer Ann Elliott has joined the advisory board of private equity firm Growthdeck. Elliott, who has 35 years of experience in hospitality marketing, currently acts as a non-executive director for a wide range of leisure sector businesses including salad bar chain Tossed, Italian restaurant group Gusto, and pub and brewery business Hall & Woodhouse. Ann’s extensive insight in brand building and marketing will bring significant value to Growthdeck and to our portfolio companies,” says Ian Zant-Boer, CEO of Growthdeck. “We’re lucky to have someone with so much leisure sector expertise joining our team.” Growthdeck gives investors the opportunity to buy stakes in individual private equity deals, allowing them to back specific businesses where they see high growth potential rather than having to invest in a fund. Its portfolio companies in the leisure and hospitality sectors include premium London bar group Maven Leisure, and upscale Shoreditch motorcycle club, bar and venue Bike Shed.
Rondo and La Cave
Former Gordon Ramsay Group and Joy at Portobello head chef Tristan Downes has joined the team at The Hoxton, Holborn, in London as executive chef of the hotel's all-day restaurant Rondo, as well as downstairs wine bar La Cave. Downes's CV is extensive. Having begun working in kitchens at the age of 16, his career has also seen him oversee the stoves at Adam White's Riding House Café; and most recently leading the kitchen at Bank House in Chislehurst as executive chef. Downes's remit will primarily be focused on Rondo, which serves a seasonal, British menu with an emphasis on zero waste. La Cave, which is currently closed for summer hiatus and scheduled to reopen in September, will continue to serve as an outpost for Detroit-style pizza concept Four Corners.