NEW FACES AT GLENEAGLES
The Gleneagles Hotel has promoted Alan Gibb from Sous to Executive Chef, while Willie Jones returns to the resort as the manager for new restaurant, DESEO.
Alan Gibb first worked at Gleneagles in 1990 and moved on to develop his career outwith Scotland, including a spell at Michelin-starred establishments in France, before returning to Gleneagles toward the end of 2006 as Sous Chef.
Willie Jones will oversee the running of DESEO, the new Mediterranean deli-style restaurant which has been developed as part of the £18 million investment ahead of the Ryder Cup in 2014. Willie also makes a welcome return to Gleneagles having first worked there from 1998 to 2002. Since then he has gained managerial experience in award-winning establishments including Paul Heathcotes' The Longridge Restaurant.
New to the Gleneagles team is John Cole, as Front of House Manager, joining the team from The Grove in Hertfordshire. John won the Olive Barnett Award in 2004, the most prestigious award for Front of House employees under the age of 30 in the UK hospitality industry.
Alan Gibb first worked at Gleneagles in 1990 and moved on to develop his career outwith Scotland, including a spell at Michelin-starred establishments in France, before returning to Gleneagles toward the end of 2006 as Sous Chef.
Willie Jones will oversee the running of DESEO, the new Mediterranean deli-style restaurant which has been developed as part of the £18 million investment ahead of the Ryder Cup in 2014. Willie also makes a welcome return to Gleneagles having first worked there from 1998 to 2002. Since then he has gained managerial experience in award-winning establishments including Paul Heathcotes' The Longridge Restaurant.
New to the Gleneagles team is John Cole, as Front of House Manager, joining the team from The Grove in Hertfordshire. John won the Olive Barnett Award in 2004, the most prestigious award for Front of House employees under the age of 30 in the UK hospitality industry.
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