BrewDog
James Taylor (lead picture) has been promoted from CFO to CEO of BrewDog following the departure of James Arrow for ‘personal reasons’ after less than a year in the role. Taylor has overseen BrewDog’s finance operations during a period of significant transformation including the return of the business to profitability in 2024. Prior to joining BrewDog, he held senior leadership roles at Mayborn, the childcare company whose brands include Tommee Tippee, GHD and Anya Hindmarch. “James Taylor has been an instrumental leader at BrewDog, steering the financial strategy and laying a strong foundation for profitable growth,” says Allan Leighton, chairman of BrewDog. “His deep understanding of our business, coupled with his proven track record in operational excellence, makes him the ideal choice to guide BrewDog into its next chapter.” Elsewhere, Lauren Carrol has been appointed BrewDog COO. Carrol joined BrewDog in 2018 and was appointed to CMO in 2022. She previously held a number of project management roles at Stork.
Sticks′n′Sushi
Sticks′n′Sushi has appointed Simon Gaske as its chief marketing officer. In his new role, Gaske, who has worked for more than 20 years in the hospitality industry, will work closely with CEO Andreas Karlsson as the group continues to expand. He will be responsible for shaping the brand strategy, developing and executing comprehensive marketing campaigns, driving growth and ensuring there is a unified approach across departments with a focus on building guest engagement. Gaske joins the Sticks′n′Sushi team following two years at ETM Group as chief commercial officer, overseeing sales, digital, marketing, and pricing. “It’s an exciting time to join Sticks’n’Sushi,” says Gaske. “The brand has a unique blend of Japanese craftsmanship and Danish creativity, and I look forward to building on this heritage to create fresh, engaging experiences for our guests.”
Templeton Garden
Former Holborn Dining Room head chef Liam Fauchard-Newman has joined Miiro’s Templeton Garden hotel in London’s Earl’s Court as executive head chef. In the role, Fauchard-Newman will oversee the launch and develop the culinary direction of the hotel’s new modern British restaurant, Pippin’s; and neighborhood-style café and deli, Pip’s. “I’m delighted to be joining the team at Templeton Garden,” says Fauchard-Newman. “It is an absolute privilege to see a project come to life from start to finish and to have the creative freedom to help develop concepts that mean a lot to me.” Drawing inspiration from previous roles at the likes of The Ledbury in Notting Hill and Kitchen W8 in Kensington, sourcing local foods will be woven throughout the menus with foraged elements from the restaurant’s own garden incorporated into some dishes and ingredients sourced from independent suppliers. “My inspiration for the menu is simple, I asked myself what I like to eat, and that is what will be featured,” Fauchard-Newman adds. “It’s playful, it’s fun and it aims to warm the soul.”
The Restaurant Group
The Restaurant Group has appointed Michele Bacon as the new central operations director for its concessions and Barburrito division (TRGC). She joins the business having previously worked in a plethora of different roles within the casual dining space, including Carluccio’s, Giraffe and Pizza Express. Most recently, Bacon worked as head of central operations for Côte Brasserie. “We are delighted to welcome Michele to the team and are looking forward to working with and taking benefit from her experience as an operator both in restaurants and in the support centre,” says Jon Knight, CEO of TRGC. “Michele has achieved great things in her previous roles, and we can’t wait for her to be part of TRGC’s ambitious growth plans over the next few years.”
The Kirkstyle Inn
Alex Gautereau has been named as the new sommelier for The Kirkstyle Inn in Slaggyford, Northumberland. In the role, Gautereau takes the helm of restaurant’s 350-strong wine cellar. Born in Rouen (Normandie) and raised in the Caribbean (Martinique), he joins The Kirkstyle Inn from the Michelin-starred Shaun Rankin at Grantley Hall, where his responsibilities included developing the wine list, training and managing a team alongside ensuring customers feel at ease when choosing a wine. His priority in his new role will be to continue the development of a drinks list that ‘reflects the identity and ethos’ of The Kirkstyle Inn. “I’m looking forward to developing the wine culture and working together with head chef Connor [Wilson] and his team to enhance the harmony between food and drink,” Gautereau says.
Prezzo
Prezzo has appointed Ann Elliot as a non-executive director. Elliot joins the Italian restaurant group with a wealth of experience in the hospitality sector in various roles, including chair, non-executive director, and board advisor. She has extensive experience in casual dining, having served as chief marketing officer at Pizza Hut. She also served as CMO for the Beefeater chain while at Whitbread. The company said that Elliot’s insights and expertise will be instrumental as Prezzo continues to grow and evolve. “I’m excited to join the board at such a pivotal time, as we focus on rejuvenating the brand and returning it to its peak,” says Elliot. “I look forward to working with the team to build on Prezzo’s strong foundations and drive its next phase of success.”
Nightcap
Nightcap has promoted Sarah Miller to the role of chief operating officer. Miller joined the 46-strong bar company in June 2024 as group director of business operations. She previously spent five years with Stonegate, including two years as business unit director for its late-night division including Be at One, Slug and Lettuce and Popworld. “Sarah has been an integral force in driving our operations forward, and this well-deserved promotion reflects both her outstanding leadership and the pivotal role she plays in shaping Nightcap’s future,” says Sarah Willingham, Nightcap co-founder and CEO. “Her passion, expertise, and commitment to our values continue to elevate our business, and we have no doubt she’ll make an even greater impact in this new role.”
Domino’s
Domino’s has appointed Ian Bull as chair. Bull is currently senior independent director of the pizza delivery group, a role he has held since September 2019. He first joined the board in April 2019 and has a deep knowledge of the Domino’s business, as well as extensive experience from his executive career during which he served as CFO of leisure and hospitality businesses including Greene King, Ladbrokes and Parkdean Resorts. Bull replaces Matt Shattock, who will step down following the annual general meeting on 24 April, at which point Bull will take the role of chair. “Domino’s today is a very different business to five years ago and Matt’s guidance and leadership have been hugely valuable, helping stabilise the business initially and moving it onto the strong footing for future growth it has today,” says Bull.
The Athenaeum Hotel and Residences
Sergi Kuzmin has returned to his role as head pastry chef at The Athenaeum Hotel and Residences, having previously held it between 2021 and 2022. In the intervening years, Kuzmin has worked as head pastry chef at The Excel London, in which he worked on events and dinners ranging from 15,000 to 30,000 attendees. “I am thrilled to be returning to The Athenaeum in the role of head pastry chef,” says Kuzmin, whose CV also includes stints at Shangri-La The Shard, Rosewood London, and Kimpton Fitzroy. Kuzmin will work alongside executive chef, Kevin Fawkes, to ‘innovate and elevate’ the hotel’s F&B offering. “There are lots of exciting activations in the pipeline, such as a new afternoon tea, that I can’t wait to get stuck into,” he adds.