Jamie Belton
Gaucho has appointed Jamie Belton as its new regional operations director. Bringing more than 25 years’ leadership experience, he has worked with brands including The Ivy Collection and DÍON. In his new role, he will oversee operations across the group’s eight regional restaurants in Birmingham, Cardiff, Edinburgh, Glasgow, Leeds, Liverpool, Manchester and Newcastle. The appointment comes during a strong trading period for the business, with like-for-like sales across its regional sites rising by 11% in January and over the past six months.
Kostas Papathanasiou
Lita has appointed Kostas Papathanasiou as its new culinary director. He has been leading Lita’s kitchen since November 2025, working closely with the team to refine the menu while building on the restaurant’s modern Mediterranean identity, emphasising seasonal ingredients, simplicity and live-fire cooking. Under his direction, the Marylebone restaurant retained its Michelin star in the 2026 Michelin Guide Great Britain & Ireland. His CV includes experience in some of the world’s top kitchens, including The Fat Duck, The Ledbury, The Social Company and Restaurant Frantzén.
Philip Urasala and Matt Gricius
Philip Urasala joins the Thesleff Group as director of operations for Sale e Pepe and the upcoming Sale e Pepe Mare at The Langham. His career began with Taj International in Dubai and has since spanned the UAE, US, Asia and Europe. Notable roles include managing Starwood Hotels’ largest restaurant in Atlanta, overseeing the restaurant and bar at Harvey Nichols Knightsbridge, and contributing to the two-Michelin-starred success of The Vineyard at Stockcross.
The Thesleff Group has also appointed a new director of operations for the Los Mochis brand. Matt Gricius brings more than 16 years’ experience to the role. He joins following his tenure as group operations director at Caprice Holdings, where he held full operational oversight of flagship brands including Scott’s Mayfair, Sexy Fish and Bacchanalia. Previously, Gricius served as VP of operations for three-Michelin-starred chef Dani García and Grupo Mosh, leading complex multi-site openings in Marbella, building high-performance teams and partnering with global luxury brands including Dolce & Gabbana to deliver market-leading hospitality concepts.
Dimitri Liske
Dominus Hospitality has announced the appointment of Dimitri Liske as head chef of Rycrofte’s at The Derby London City, Curio Collection by Hilton, ahead of its opening in March. Bringing more than a decade of experience, he has worked in hospitality venues across Australia and Europe, building a strong reputation for blending classic techniques with a focus on seasonal produce. At Rycrofte’s, he will lead the culinary vision across the restaurant, coffeehouse and bar, shaping an all-day dining experience that reimagines British classics with a modern twist, using fresh, locally sourced ingredients.
Chris Cooper
Chris Cooper has been appointed general manager at the Gilpin Hotel & Lake House following the departure of Thomas Ferrante. He joins from his role as hotel manager at The Grand, York, where guest satisfaction reached record levels under his leadership, team turnover fell and profitability increased. Named ‘Leader of the Year 2025’, he also steered The Grand to receive VisitEngland’s ‘Large Hotel of the Year 2024’, and The Sunday Times ‘Best Places to Work 2023’. His 15 years’ experience in five-star hotels and Michelin-starred restaurants also includes Lucknam Park, Rockliffe Hall and Whatley Manor.
The Greyhound
In a series of promotions, Lauren Gulliford-Brown has been promoted from assistant manager to restaurant manager, following a four-year progression within the business. Since joining The Greyhound as a junior waiter, she has progressed through senior waiter, head waiter and assistant manager roles before taking up her new position. Rohit Sharma has also been promoted to assistant manager, having progressed from senior waiter to head waiter. Natalie Sherriff has been promoted from senior waiter to head waiter. Since joining the business in June 2024, she has taken on increased responsibility and played a key role in supporting and mentoring other team members.
In the kitchen, Nathan Moore will be promoted from demi chef de partie to chef de partie, continuing his development within the team. Having studied business management at university, he decided to pursue his ambition of becoming a chef and initially joined the team in 2024. Sam Clyne has been promoted from chef de partie to senior chef de partie. He joined the business as an apprentice commis chef and has progressed through demi chef de partie and chef de partie roles, reflecting a clear pathway for development within the kitchen brigade.
Miles Slade and Chris Gosling
Market Tavern has announced the appointment of Miles Slade as managing director. His extensive experience includes senior roles at RedCat Pub Company, Urban Pubs & Bars and JD Wetherspoon. Slade says: “Market Taverns is a truly distinctive business — a collection of characterful London pubs, each with its own identity, heritage and loyal community. I’m excited to be joining Rolf and the team to help shape the next chapter of the business.” Chris Gosling has also joined the team as chief accountant. His CV includes senior roles with the St John Restaurant Group, Pizza Storm and Corbin & King. The appointments follow a strong trading period for Market Taverns and strengthen its leadership team as it prepares for its next phase of growth. As part of this transition, Market Taverns has confirmed that Adrian Laws, who joined the company during a period of senior management transition, will be stepping away from the business to pursue new opportunities.