Human Resources

🏨 Donnington Valley Hotel and Spa in Newbury, Berkshire, rebranded to Donnington and Co following a full-site redevelopment. Owned by Sir Peter Michael's family, it features a renowned spa and 18-hole golf course. The significant investment revamped the reception, lobby, bar, restaurant, and suites. The restaurant, Press, now offers an intimate setting. Andrew McKenzie, managing director, celebrates the hotel's evolution and its aspiration to be a leading four-star UK property.

🏠 Langham Hospitality Group (LHG) appoints Rico Picenoni to lead its mixed-use development strategy, emphasizing branded residences. Picenoni brings expertise from Accor, Seven Tides Hospitality, and academic credentials from Ecole hôtelière de Lausanne. LHG’s first Middle East hotel is set to open in 2029, with Picenoni based in Dubai to drive growth. The initiative merges hotel stays with private homes, enhancing client engagement beyond traditional hospitality experiences.

🏨 Intercontinental Hotels Group (IHG) is set to open The Manchester Deansgate Hotel in Beetham Tower, Manchester. Transitioning from Hilton, the hotel will become an InterContinental by 2027. Konstantin Grimm, with 18 years of luxury hotel experience, is appointed as general manager. IHG has 363 hotels in the UK and Ireland, with 33 in development, and plans to expand its luxury portfolio of 27 existing hotels. The hotel will remain operational during the refurbishment.

💸 Neil Thomson, with 30 years of hospitality finance experience, joins Soho House & Co as CFO. He was previously CFO of Tasty Restaurant Group and held senior roles at Yum! Brands. Andrew Carnie, CEO, highlights Thomson's operational and financial expertise as crucial for scaling the business. Thomson aims to drive growth and profitability. This move aligns with Soho House & Co’s strategy for global expansion and enhanced membership offerings.

🍳 Tommaso Bizzocchi has been promoted to head chef at Brown’s Hotel’s flagship restaurant, Charlie’s, located in Mayfair. He joined the hotel in 2023 and will now lead kitchen operations and menu development, working with executive chef Andrew Sawyer and chef director Adam Byatt. Bizzocchi, originally from Pesaro, Italy, previously managed over 50 chefs and has experience in top London restaurants. His appointment emphasizes Brown's commitment to seasonal, sustainable, and ingredient-focused cooking.

📄 Nicolai Scheugenpflug appointed as Director Corporate F&B at Dorint Hotel Group, succeeding Philipp Kramer. Reporting to COO Stefanie Brandes, he will oversee F&B for Dorint's three brands. With experience at Meatery GmbH, Seaside Group, and more, he aims to enhance profitability, efficiency, and innovation. Certified as a “System Catering Specialist” trainer since 2017, Scheugenpflug focuses on practical, sustainable structures and guest-oriented service. This aligns with Dorint's strategy to improve profitability and guest experience.