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Hastings Hotels has appointed executive head chef Damian Tumilty to lead the kitchen at the Europa Hotel, in addition to his existing role at the five-star Grand Central Hotel in Belfast.
Tumilty, who has more than 25 years’ culinary experience, will now oversee teams totalling over 50 kitchen staff across both hotels.
He has led the Grand Central’s culinary team since its opening in 2018, earning a reputation for delivering “exceptional dining experiences”.
Tumilty has also supported the development of younger chefs across the group’s six hotels.
He said: “For a chef, this is a very exciting challenge and gives me the opportunity to showcase my extensive skill set – for example, one night I could be creating a private dining event for 12 people in The Cavern at the Grand Central and the next, I could be overseeing an event for 400 people in the Europa.
“Accepting this new role wouldn’t have been possible without the brilliant culinary teams at both hotels. We have appointed two head chefs – Tom Mulcahy at the Grand Central and Stevie Bracken at the Europa – who are both highly experienced and responsible for the day-to-day running of the kitchens. I’m looking forward to working with the teams at both hotels to identify training and development opportunities and develop their skill sets, which will be particularly beneficial for our younger team members.”
Hastings Hotels has appointed executive head chef Damian Tumilty to lead the kitchen at the Europa Hotel, in addition to his existing role at the five-star Grand Central Hotel in Belfast.
Tumilty, who has more than 25 years’ culinary experience, will now oversee teams totalling over 50 kitchen staff across both hotels.
He has led the Grand Central’s culinary team since its opening in 2018, earning a reputation for delivering “exceptional dining experiences”.
Tumilty has also supported the development of younger chefs across the group’s six hotels.
He said: “For a chef, this is a very exciting challenge and gives me the opportunity to showcase my extensive skill set – for example, one night I could be creating a private dining event for 12 people in The Cavern at the Grand Central and the next, I could be overseeing an event for 400 people in the Europa.
“Accepting this new role wouldn’t have been possible without the brilliant culinary teams at both hotels. We have appointed two head chefs – Tom Mulcahy at the Grand Central and Stevie Bracken at the Europa – who are both highly experienced and responsible for the day-to-day running of the kitchens. I’m looking forward to working with the teams at both hotels to identify training and development opportunities and develop their skill sets, which will be particularly beneficial for our younger team members.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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