The Doyle Collection has announced two new appointments at The Bristol Hotel. Mark Payne joins as the hotel’s new General Manager and Kai Taylor has been appointed as Executive Head Chef at the hotel’s River Grille restaurant.
Mark Payne has extensive experience working in the hotel industry: in 2008 he took up the position of Deputy General Manager at the Clarion Hotel IFSC, Dublin, to oversee the hotel’s refurbishment and rebuild. More recently he opened Jurys Inn, Aberdeen, as General Manager before heading south again to return to The Bristol Hotel, where he was previously Rooms Division Manager in 2006.
Also joining the team at The Bristol Hotel is Kai Taylor, who has over 21 years’ experience of high standard cookery and management. This includes a wealth of experience in the hotel business, having been Head Chef at prestigious hotels including Copthorne Hotel, Chisildon House Hotel and Parklands Hotel.
CEO of The Doyle Collection, Pat King says: ‘I am very pleased to announce the new appointments at The Bristol Hotel. Mark and Kai bring a wealth of knowledge and experience that will help to develop and shape the growth of the hotel and they join us at a very exciting time in the group’s development.”
See our previous review of The Bristol Hotel’s River Grille Restaurant here.
Find The River Grille on the Bristol Bites Directory…
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