Hilton Strathclyde Appoints New Executive Chef

This information originated in U.K. English.

January 13, 2011

BELLSHILL, Scotland - Hilton Strathclyde is delighted to announce that Garry Gill has been appointed as the new executive head chef for the hotel.

With 21 years of experience in the hospitality sector, Garry joins Hilton Strathclyde having previously held the position of executive sous chef for five years at the Crowne Plaza Hotel, Glasgow. Garry will be responsible for ensuring the smooth and effective running of the hotel's kitchen and will continue the hotel's reputation for culinary excellence.

Garry Gill said, "I am delighted to be appointed as the new executive head chef at Hilton Strathclyde. It is a fantastic opportunity to join such an excellent team and I look forward to starting a new chapter of my career."

Garry has gained a strong reputation in the industry working for some of Scotland's most reputable hotels including Hilton Glasgow and the Radisson Blu hotel in Edinburgh. 

Jill Newbigging, general manager of Hilton Strathclyde said, "Garry is a tremendous addition to the team and we're confident he will ensure the hotel continues to provide a fantastic dining experience to locals and visitors alike.

"In addition, Garry has been working very hard on the new menus we'll be launching in January 2011, and the combination of incredible food in fantastic surroundings is one we look forward to unveiling in the New Year."

Set between the bustling cities of Glasgow and Edinburgh, Hilton Strathclyde hotel is located just 45 minutes from both Glasgow and Edinburgh International airports. The hotel boasts one of Scotland's largest hotel leisure facilities and features modern conveniences suited to the savvy business traveller.

Contacts:
Laura Duncan
(+44) 141 222 2266 / (+44) 798 815 2261
laura.duncan@dada.co.uk

 Tracy Simpson
(+44) 141 222 2266 / (+44) 751 506 6358
tracy.simpson@dada.co.uk

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