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Hilton Cardiff Announces Appointment of New Head Chef
June 01, 2012
CARDIFF, UK - Hilton Cardiff today announced the appointment of Mark Freeman as its new executive chef. Mark comes from the Park Plaza hotel and Laguna restaurant where he spent seven years to head up Hilton Cardiff's 23-strong kitchen team. As executive chef, the 43-year-old from Cardiff will oversee the offering in the hotel's awardwinning Razzi restaurant, and its more informal food and drink destination Metropole Lounge, as well as catering for corporate functions and weddings.
The role will involve continually reviewing the menu to offer both classic dishes and new creations, ensuring the highest standards are observed in quality and presentation, supervising service, administrative tasks and overseeing the day-to-day running of the kitchen. Freeman has over 25 years' experience in the industry and spent five years supervising the running of four restaurants in The Venditto Restaurant Group before moving to the Park Plaza.
On his appointment, Freeman, said, "Moving to Hilton Cardiff is a very exciting step for me. The team in the kitchen is larger than in my previous post, and leading them is going to be inspirational. I'm very much looking forward to getting stuck in. One of my priorities will be to ensure that Razzi and the Metropole Lounge are top food and beverage destinations for Cardiff locals as well as visitors to the city. Our sophisticated offering rivals that of any restaurant and we want people to see us as the place to eat, whether it's for a romantic evening meal, a business lunch, exquisite afternoon tea or special occasion."
Marie Fagan, general manager of Hilton Cardiff, said, "Mark has a wealth of experience in catering and in the hospitality sector in particular, having seen his previous kitchen through from its very beginnings. He is developing a whole host of fresh new ideas and we look forward to sampling season after season of his sensational menus."
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