Thistle Glasgow Appoints Billy Campbell as Executive Chef (Royaume-Uni)
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Thistle Glasgow Appoints Billy Campbell as Executive Chef (Royaume-Uni)
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Catégorie : Europe - Royaume-Uni - Carrières -
Gastronomie -
Nominations Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 19-08-2010
Thistle Hotels has announced the appointment of Billy Campbell as Executive Chef for its centrally-located Glasgow property that has only recently benefited from a 1.2 million pounds Sterling refurbishment including the restoration of its striking Grand Ballroom, Scotland's largest.
In this position, Campbell is responsible for leading the talented team to produce a standout, bespoke menu choice, as well as working closely with suppliers to ensure Thistle guests and delegates enjoy the highest quality produce available. His appointment is effective immediately.
A charming Scot brimming with personality, Campbell brings to Thistle Glasgow a wealth of experience, built up over his 40 years in the hotel and leisure industry. Prior to joining Thistle, he was Executive Chef at the five star Fairmont St Andrews hotel where he was responsible for leading a team to transform the culinary offering for its customers.
Prior to that, Campbell has worked at some of Scotland's most iconic hotels, including The Balmoral Edinburgh, The Gleneagles Hotel, Old Course Hotel St Andrews and Loch Lomond Golf Club. Furthermore, Campbell has catered for prestigious events at Holyrood Palace, Edinburgh Castle, The Scottish Open, The National Portrait Gallery and the prestigious Jenners Department Store for various discerning dignitaries and celebrities.
Mark Gallagher, General Manager, Thistle Glasgow, commented: "We are delighted to welcome Billy on board as our Executive Chef. Thistle Glasgow has a long-standing reputation as one of the finest meeting and event venues in the city and we believe our customers deserve the very highest standard of food and service on offer. With Billy's wealth of experience and proven track record, we're confident that he'll continue to raise the profile of the hotel within the region following our investment - we are looking forward to welcoming both existing and new customers to sample the food quality."
As a mentor member of the 'Academy of Culinary Arts', Campbell has been recognised across the industry for his "significant and sustained contribution to the Academy in Scotland." He is also a senior judge in the 'Awards of Excellence Competition', held annually for front of house and kitchen operations across the country.
Campbell works closely with education in the 'Adopt a School' project and is excited at the prospect of being involved in similar initiatives that Thistle Glasgow has established over the years. He has a great passion to raise awareness of the training and development opportunities that are on offer to help young people consider a future career in the industry.
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