Pentahotels made a bit of history this year by appointing John King as its first ever executive chef, and there is no doubt the move will bring greater focus and clarity to its kitchens as he sets about creating a globally adaptable dining concept that fits the brand’s philosophy.
The company currently operates 27 hotels across seven countries over two continents, meaning it owns a varied kitchen equipment estate that differs between properties.
John is a long-standing member of the company having joined the business back in 2009.
Prior to that he worked in some of the most prestigious hotel kitchens in the world, including the Burj Al Arab in Dubai, The Little Nell Hotel in Aspen, Colorado, The Gleneagles Hotel in Scotland, and The Savoy and Four Seasons in London.
The hallmark of the hotel chain is the ‘Pentalounge’, a combination of lounge, bar, café and reception that is designed to have a ‘living room’ look and feel.
While comfort food and regional classics are the mainstays of this strategy, John will be responsible for ensuring quality and authenticity.
In his role as the head of ‘Penta-kitchens’, he will also establish supplier networks, define training standards and keep a keen eye on ongoing quality control.
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