Age 27
Position Food and beverage manager, the Chester Grosvenor and Spa
Nominator Ross Grieve
Proudest career moment Being promoted to food and beverage manager and winning an Acorn award.
Greatest inspiration I have two people that have mentored me so far. Simon Haigh [head chef at Mallory Court and executive chef at Eden Hotel Collection] gave me the grounding and instilled the work ethic. Ashley Ely [hotel manager at Chewton Glen] I have always looked up to - he has been very successful in his career and always has time to spend with team members if they need it. Ashley has a way of viewing a situation and getting the best out of it. I wouldn't hesitate to pick up the telephone to pick his brains.
Ambition I want to continue to learn and build on my career. It sounds clichéd but I have a long journey ahead and I'm not sure where it will take me. I do know that I will continue to push myself as far as I can.
After a spell cheffing at Simpson's in Kenilworth, Mark Bevan moved into restaurant management, first at Mallory Court and then Chewton Glen. In 2007 he was appointed manager of the Simon Radley restaurant in the Chester Grosvenor and Spa, and last year progressed to assistant food and beverage manager across the hotel.
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