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Hotel Café Royal has appointed Alex Cooper as hotel manager and Jude Rozario as executive chef.
Cooper joins the business from his previous role as director of food and beverage at The Berkeley and The Emory. He previously held positions at The Trafalgar St. James, Haymarket Hotel and Ham Yard Hotel.
In his new role, he will oversee the operational divisions at the hotel, including rooms, engineering, security, wellness and events, while also joining the executive committee.
Meanwhile, Rozario will lead the culinary direction and day-to-day kitchen operations across the food and beverage portfolio. He has experience working at London venues including The Connaught, Claridge’s, Sea Containers and Broadwick Soho.
Rozario will work alongside chef Kevin Gratton, who manages the culinary philosophy at the Café Royal Grill. The two appointments aim to strengthen the leadership team at the Regent Street property
Eugene Leonard, managing director of Hotel Café Royal, said: “We are delighted to welcome Alex and Jude, who both bring a wealth of experience, expertise and passion to Hotel Café Royal. Alex’s proven operational leadership and deep understanding of luxury hospitality make him ideally placed to help guide the next chapter of the hotel. Jude’s impressive culinary pedigree and commitment to excellence will further elevate our dining offering.”
Hotel Café Royal has appointed Alex Cooper as hotel manager and Jude Rozario as executive chef.
Cooper joins the business from his previous role as director of food and beverage at The Berkeley and The Emory. He previously held positions at The Trafalgar St. James, Haymarket Hotel and Ham Yard Hotel.
In his new role, he will oversee the operational divisions at the hotel, including rooms, engineering, security, wellness and events, while also joining the executive committee.
Meanwhile, Rozario will lead the culinary direction and day-to-day kitchen operations across the food and beverage portfolio. He has experience working at London venues including The Connaught, Claridge’s, Sea Containers and Broadwick Soho.
Rozario will work alongside chef Kevin Gratton, who manages the culinary philosophy at the Café Royal Grill. The two appointments aim to strengthen the leadership team at the Regent Street property
Eugene Leonard, managing director of Hotel Café Royal, said: “We are delighted to welcome Alex and Jude, who both bring a wealth of experience, expertise and passion to Hotel Café Royal. Alex’s proven operational leadership and deep understanding of luxury hospitality make him ideally placed to help guide the next chapter of the hotel. Jude’s impressive culinary pedigree and commitment to excellence will further elevate our dining offering.”
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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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