Register to get 3 free articles
Register to unlock the article and receive our free newsletter. Join 26,000 other hotel leaders and stay in the know.
Want unlimited access? View Plans
Already have an account? Sign in
Cameron House Hotel has announced the appointment of five new senior additions to its culinary hospitality team.
Amongst the appointments includes Mark Drummond who will join the hotel as an executive sous chef and will be accompanied by Vinny Tzortzis, head chef at the Cameron Grill.
David Lilley also joins as head pastry chef, whilst Martin Goldie will work closely with him as a pastry sous chef. Finally, Michael Williams re-joins the hotel as meeting and events head chef, a role he previously held for seven years.
In his new role Drummond will assist in overseeing all of the resort’s fine dining experiences with a particular focus on the contemporary Cameron Grill, situated at the heart of the hotel.
Zoltan Szabo, resort executive chef said: “I believe that this is the strongest line up of senior chefs we have ever had at Cameron House.
“Each of them brings exceptional new talent to the team here, and we’re all looking forward to that first service together in August.”
Jennifer Jurgensen, director of HR, Cameron House, added: “Since we launched our recruitment drive in February of this year we have seen a fantastic response and we have already recruited 300 new positions across the resort.
“Though we have the majority of our team in place, there are still a number of positions available in food and beverage, both in our kitchens and front of house, and I encourage anyone interested in joining our experienced team here to visit the careers section of our website to find out more.”
