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
The Grand Brighton hotel’s head chef, Neil Gooding, has stepped up to take the position as executive chef after more than 15 years at the city’s flagship hotel.
Gooding has worked at the hotel since 2006 when he first joined as a sous chef before being promoted to senior sous chef and later head chef, where he worked closely with former executive chef Alan White.
Prior to joining the team at The Grand, Gooding worked at hotels such as Browns in Mayfair, Summer Lodge country House in Dorset, Joanna’s Restaurant in London and Seldon Park Hotel in Surrey.
Since taking the reins at The Grand as of December 2021, the hotel said Gooding heads up the kitchen and a team of 20 chefs to create new seasonal menus, provide a breakfast service at the hotel and service popular restaurant, Cyan, as well as providing food for conference and events within the hotel.
Gooding will help to oversee a new direction of all day dining in the hotel, by introducing new dishes with each new meal telling a “unique story”. All suppliers have been carefully selected on the basis that they embody similar sustainability values.
Gooding said: “It is an incredibly exciting time at the hotel and I’m honoured to take up the role of executive chef after working here for the last 15 years. I have a brilliant team working alongside me and I am really looking forward to what the future holds.”
Andrew Mosley, general manager at The Grand Brighton, added: “Neil has been a longstanding member of the team and we are thrilled he is now executive chef. I want to congratulate Neil on the promotion and I look forward to seeing him drive our food offering throughout the hotel and Cyan, it’s definitely an exciting time for The Grand.”
