Matthew Mills has joined as executive head chef of the property for all departments throughout the hotel, including the Mariner Restaurant, the bars, as well as large business events and conferences.
Mills’ new role has seen him implementing the newly launched menu and training the kitchen team to create “delicious dishes from breakfast right through to evening snacks”.
He said: “In my role, I don’t compromise on food quality and I’m really enjoying cooking up a storm for the people of Glasgow.
“I live and breathe the Valor values and this, combined with my unrelenting passion for food, I strive to produce the best food, not just in Glasgow’s hotel scene, but in the city.”
Alongside Mills, David Wallace has joined as food and beverage manager, taking control of the overall F&B operation, including the day to day operations of the hotel restaurant, bars, conference and events department and in-room dining. The group said Wallace brings a “wealth of hotel experience to the role”.
Commenting on his appointment, Wallace said: “Hospitality is continuously evolving and my role here at Crowne Plaza Glasgow allows me to reimagine the hospitality experience for our guests.
“I want to ensure not only our guests are delighted, but we are firmly placed as a number one choice for a meal out or even an after-work drink in the city centre.”