Luxury Sussex retreat Ashdown Park Hotel & Country Club has announced the promotion of two of their long standing restaurant employees, Philippe Alvarez and Alex Gautereau.
Philippe Alvarez, the hotel’s former restaurant manager who has been at Ashdown Park Hotel for eight years, has now been promoted to Ashdown Park’s food and beverage manager. The promotion will see Philippe ensuring that the highest level of service is practised throughout the food and beverage department, including the hotel’s award-winning Anderida Restaurant.
Former assistant restaurant manager, Alex Gautereau, who has been an employee at the hotel for five years, has now been promoted to restaurant manager. Alex’s new management responsibilities include ensuring the restaurant is operating efficiently and profitably, as well as maintaining the hotel’s high standards of food, service and health and safety.
Ashdown Park Hotel has also welcomed back Kevin Oliver as head pastry chef. Kevin worked at the country house hotel nine years ago as a pastry chef, but left to explore different culinary talents. After leaving he was the sous chef at Jamie’s Italian in Guildford and then became the executive head chef at a Bespoke Hotel, before realising pasty was his love and passion.
Kevin’s new role involves him overseeing all baking and dessert operations at the hotel including afternoon teas, tasting menus and speciality dinners. Kevin will also be responsible for coming up with new and creative dessert ideas that will complement the main courses.
Ben Booker, general manager at Ashdown Park Hotel & County Club, commented: “Our restaurant team is incredibly important to the running of the hotel. Our restaurant’s reputation is second to none and our guests expect an award-winning service. I would like to congratulate both Philippe and Alex for their fantastic promotions and welcome Kevin back to the hotel – I am sure all three will thrive in their new roles.”