Tags:

Michael Gray named Hotelier of the Year

Amanda  Afiya
Wednesday 12 December 2007 13:05
Michael Gray, Hotelier of the Year

Michael Gray, general manager of the Hyatt Regency London – the Churchill, has been named 2007 Hotelier of the Year today.

He was presented with the award, sponsored by Louis Jadot, at a lunch hosted by outgoing Hotelier of the Year Richard Ball at Calcot Manor, near Tetbury, Gloucestershire in front of former winners of the accolade and other leading hoteliers.

Scroll down to watch Michael Gray telling Caterersearch what winning the Hotelier of the Year Award means to him. 

Gray, who has worked for Hyatt for 25 years, was praised by the judges, who included former Hoteliers of the Year John Stauss, Robin Hutson, Peter Lederer and Harry Murray along with AA Hotel Services inspector Peter Birnie and Sally Shalam, travel writer for the Guardian, as being a consummate operator and someone who delivers a consistent, quality product in his hotel and is always ready to lead the debate or support the industry.

“Of all the general managers in London, Michael is the most active in industry-wide training organisations such as Springboard,” commented John Stauss. “He’s a tireless ambassador for the hotel industry, never hesitant to take on a role representing our industry needs.”

Robin Hutson added: “Michael Gray is at the top of his game. His dedication to staff development is legendary and he consequently enjoys great loyalty from his team. I doubt there’s another London hotel that sees as much of its general manager in the lobby, meeting and greeting and genuinely looking after his guests.”


Past winners

Hotelier of the Year 2006 - Richard Ball >>

Hotelier of the Year 2005 - John Stauss >>

Hotelier of the Year 2004 - Patrick Elsmie >>

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here