Scotland’s luxury hotel and resort Gleneagles has boosted its food and beverage and front of house teams with three senior appointments.

Alan Gibb, who has been sous chef at the property since the end of last year and has previous experience at a number of Michelin-starred restaurants in France, has been promoted to executive chef.

Willie Jones, who worked at the hotel previously from 1998 to 2002 and has since worked at Paul Heathcote’s Longridge restaurant as manager, has returned to the five red-star property as restaurant manager of the new Deseo restaurant, which opens today (30 July).

John Cole, who picked up the Olive Barnett Award in 2004, has joined Gleneagles as front of house manager and has moved from the Grove hotel in Hertfordshire where he had a similar role.

Deseo, described as a Mediterranean food market, is part of an £18m investment at the resort, which is due to host golf’s most famous team event, the Ryder Cup, in 2014.

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By Chris Druce

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