London-based wine supplier the Wine Treasury has added Jonathan Brooks to its sales team, as sales director. He was sales and marketing manager at WG Whites, also a London wine supplier.
Trevor Butterworth has left his role as head chef at the Chester Grosvenor hotel to join Loco and the McLaren Suite, restaurant and function facility respectively, in Oswestry, Shropshire.
The recently opened Apex City Quay Hotel & Spa has had four new starters join its senior team. Marcus Kenyon has joined the Dundee, Angus, hotel as general manager, and was assistant manager at the St James Court hotel in London. Elizabeth Fisher is the hotel's new sales manager. She was senior sales executive at the Crowne Plaza hotel, Edinburgh. Bruce Price and Luke Ward haven taken up roles in the City Quay kitchens, Price as executive head chef and Ward as executive sous chef. Three times Scottish National Chef of the Year, Price had been overseeing the Road Hole Grill at the Old Course restaurant, St Andrews, while Ward was sous chef at Kinfauns Castle hotel, Perth.
Brooklands hotel in Barnsley, South Yorkshire, has welcomed Mark Booth and Francis Hindle as general manager and hotel operations manager respectively. Booth was general manager of the Sunderland Marriott hotel, and Hindle has experience as a deputy manager at Crathorne Hall hotel in Yarm, North Yorkshire.
Hilton Group has a new non-executive director in the shape of Ian Livingston, who holds the position of group finance director with BT.
Jurys Doyle hotel group has appointed Brian Collie, group retail director with British Airports Authority, to its board as a non-executive director. Tracy Gibbs has become an area director at Pride Catering in Guildford, Surrey. She was an operations manager with contract caterer Compass.
Richard Wood has moved from the Holiday Inn Hotel & Suites in Winnipeg, Canada, where he was food and beverage manager, to Minaki Lodge, Ontario, Canada. Wood, originally from England, assumes the role of food and beverage services manager in his latest position.
Christopher Trotter has joined Myres Castle in Auchtermuchty, Fife, as head chef. He was the chef-proprietor of Scotland's Larder, a restaurant in Upper Fargo, Fife. Tom Wellwood has joined the site as front-of-house manager. He was catering manager at the Rusacks hotel in St Andrews, Fife.
Irish hotel chain Gresham Hotel Group has appointed Jim O'Leary to the board of directors. O'Leary is a lecturer in economics at National University of Ireland, Maynooth, and an AIB Group board director. He was previously chief economist with Davy Stockbrokers.
Frozen food supplier Ardo Shearway has made a couple of appointments at its Ashford, Kent, headquarters. Jonathan Khan has become company accountant. He was previously a management accountant at Canterbury College, Kent.
Paul Lawrence has joined the marketing department as sales and marketing administrator. He was marketing co-ordinator at the London musical instrument distributor, Arbiter Group.
Beringer Blass wine estates has announced that Dick Wallingford will step down from his role as managing director, central Europe, by the end of June, after 20 years with the company. Following retirement, he will continue to work with the Australian company in an independent, part-time capacity.
Airline caterer Gate Gourmet has announced that Guy Dubois will be joining the company as chief financial officer and executive vice-president as of 1 July. He joins the Zurich-based company from Roche Vitamins, New Jersey, where he was vice-president of finance, administration, demand and supply chain.
C Kevin Batters has been named general manager of the Hilton Anchorage hotel in Alaska, replacing Lee Chipman, who has relocated to the Hilton Los Cabos Beach & Golf Resort in Mexico. Batters most recently served as resident manager of the Hilton Washington and acting general manager of the Hilton Charlotte & Towers in North Carolina. He reports to Brad Hutton, area vice-president.