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The Sheraton Grand Hotel & Spa appoints Craig Hart as Executive Chef  

Craig Hart, Executive Chef, Sheraton Grand Hotel & Spa
The Sheraton Grand Hotel & Spa has announced the appointment of Craig Hart as Executive Chef. Craig takes over from Malcolm Webster who is progressing his career with Sheraton Hotels & Resorts as Executive Chef at the Sheraton Dubai Tower Sheikh Zayed Road.

Craig joins the Sheraton Grand Hotel & Spa from the world-famous Gleneagles Hotel in Perthshire. He has worked across the resort’s collection of restaurants including the classic Strathearn Restaurant that boasts two Rosettes and focuses on fine dining, as well as the vibrant Mediterranean-inspired Deseo restaurant. Within his role as Head Chef, Craig has spearheaded an innovative, new menu in the recently-refurbished Dormy Club House, ahead of the Ryder Cup at Gleneagles later this year. Prior to that he held roles at the Golf Hotel in St Andrews, as well as the renowned Champany Inn near Linlithgow, and had previously worked at the Sheraton Grand Hotel & Spa as a Chef de Partie.  

In his new role at the Sheraton Grand, Craig will take culinary charge of the hotel’s One Square restaurant. Since opening in March 2012, One Square has developed an excellent reputation for modern British cuisine in statement surroundings. Craig will continue to build on the restaurant’s unique offerings, including Dining at the Pass, a bespoke culinary experience for up to four people which takes place in the high-octane heart of the One Square kitchen.  

Craig will also assume responsibility for the conference and banqueting culinary operation which is the largest of its kind in an Edinburgh hotel, catering for up to 500 for dinner or 1,000 for a reception. The hotel is known for bringing a restaurant edge to banqueting, allowing clients to enjoy outstanding cuisine as they would in a fine dining restaurant. The Sheraton Grand has also spearheaded “theatre in banqueting” in which the talented Chefs showcase creatively visual touches, such as blowtorching desserts in front of the guests.  

Tristan Nesbitt, General Manager at the Sheraton Grand Hotel & Spa commented: “We are delighted to welcome Craig back to the Sheraton Grand Hotel & Spa team. The hotel enjoys an excellent reputation for its high-quality, innovative cuisine so the position of Executive Chef is an important and dynamic role for the UK’s flagship Sheraton. This is an excellent opportunity for Craig and the kitchen team to build on the hotel’s culinary standing and take our food offering to the next level.”

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