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Down Hall, a luxury hotel and spa in Essex, has appointed Graham Noonan-Chatham as executive chef.
In his new role at Down Hall, he will oversee the opening of the hotel’s new restaurant concept in July, which will serve British seasonal cuisine and “celebrate” the produce grown in Down Hall’s own kitchen gardens.
Noonan-Chatham has previously worked at various hotels across England, such as The Berkeley in Knightsbridge and the Pennyhill Park Hotel in Surrey as chef de cuisine.
He went on to be appointed head chef at The Langham, and two years later was promoted to executive chef, where he led the “repositioning” of the leading hotel’s food and beverage offerings including afternoon tea and the property’s “extensive conferencing and events facilities”.
Noonan-Chatham said: “I am so thrilled to be joining Down Hall as executive chef. It’s a really exciting time for the hotel, with the launch of a new restaurant concept that will focus on British seasonality as well as afternoon tea, a new menu for our al fresco terrace and of course our weddings and events packages.
Ken Flockhart, general manager of Down Hall Hotel, added: “We’re delighted to welcome Graham to the Down Hall team. His experience of working in 3 AA rosette and Michelin-star kitchens is invaluable as we look to take our food to the next level.”
