Crerar Hotels Group has welcomed four new senior members to its growing culinary team, with the ambition to “drive the food and beverage offering and ‘field to fork’ positioning within its portfolio of properties”.
It confirmed Antonio Cappucio is set to bring more than 20 years’ experience within the hospitality industry to the senior kitchen team at Thainstone House, Inverurie.
Cappucio’s resume – which covers prominent positions in the USA and Europe as well as the UK – includes roles at the Belfry Hotel and Resort in the West Midlands, Ardoe House in Aberdeenshire and more recently Château Rhianfa on Anglesey.
Crerar also revealed Michael Curran is to bring his “superb staff management skills” to the kitchen team at Isle of Mull Hotel and Spa.
Classically French trained, Curran also boasts more than 20 years’ experience across the UK and has spent the last two years as a freelance chef.
Meanwhile, the recently revamped Balmoral Arms, formerly known as the Deeside Inn, in the Royal Deeside village of Ballater has welcomed Gary Quinn, a Prestige Award nominated head chef with more than 16 years’ experience from some of the best known hotels in Scotland.
Crerar added Quinn is “extremely passionate” about the personal and professional development of promising young chefs making their way into the industry – something Crerar Hotels prides itself in through its Crerar Academy – and is said to have “cemented his decision” to join the Scottish hotel group.
Finally it has appointed Anthony Wilson to take the reins at Loch Fyne Hotel and Spa with 27 years of experience. Wilson has spent the last decade in a number of head chef roles.
Chris Wayne-Willis, chief executive of Crerar Hotels, said: “I am thrilled that these four talented chefs have joined our team bringing with them a wealth of experience from so many different areas of the sector. We have been wowed by their culinary skills and passion of creating some fantastic dishes for our guests.
“Antonio, Michael, Gary, and Anthony all fully understand the importance of showcasing the very best of local produce from each unique location, and their combined impressive experience in the hospitality industry means we’re sure to see the rich larder on our doorsteps perfectly captured on every plate served.”
He added: “I have no doubt their presence in the kitchens will reinforce the already stellar guest experience at Thainstone House, Isle of Mull Hotel and Spa, Loch Fyne Hotel and Spa, and the newly reopened Balmoral Arms. I look forward to our guests – whether local or from further afield – to meet these new faces and experience their food.”