Michael-Lloyd

Rafael Liuth, head chef, One Canada Square Godfrey Russell, group property director, Revolution Bars Hannah Thomson, people director, Travelodge Pasqual Manganiello, manager, Grey at Hilton Cardiff Mark Reick, people director, Leon Louise Swordy, food and beverage manager,The White Swan Matt Thomas, managing director, Searcys Xavier Torne, head chef, Bea’s of Bloomsbury Jon Coates, head chef, Dickie Fitz Michael Lloyd, executive head chef, Tylney Hall Hotel Tommy Boland, head chef, Bird of Smithfield Markus Savage, restaurant manager, Brown’s Hotel Ben Gabbitas, group resourcing manager, Malmaison Francesco Sardelli, general manager, The Kensington Frank Bandura, financial and commercial director, Gaucho Group Shaun Cremins, brand director, Black & White Hospitality Philip M Barnes, managing director, The Savoy Scott Andrews, general manager, Lympstone Manor Tom Hine, group executive chef, Lympstone Manor Landen Prescott Brann, chief financial officer, ETM Group Andras Lakezi, general manager, Trader Vic’s Heather Kaniuk, executive pastry chef at The Shard, London Etienne Brewer, executive chef, and Ilias Patsios, head chef, Village and Rail House Café Brian Hall, managing director, Seafood Holdings David Loewi, deputy chairman; Toby Harris, chief operations officer, and Tiffany Robinson, marketing director, D&D London Bethany Entwistle, wedding co-ordinator, Stanley House Hotel and Spa Leigh Heggarty, business development manager, and Kelly Stewart, events co-ordinator, Galgorm Resort & Spa Marco Novella, managing director, Brown's Hotel Time for a change? Click here to search 100s of jobs in all areas of hospitality with BigHospitalityJobs!

Michael-Lloyd

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