Hong Kong, December 2002 -- Nigel Roberts, General
Manager of Great Eagle Hotel, is pleased to announce two new executive
food and beverage appointments.
Mr. Graeme Cockburn is the new Chef de Cuisine of the Bostonian.
Chef Cockburn was formerly Executive Chef for Seabourn Cruises where he
spent more than eight years, developing culinary standards for the luxury
cruise line and winning numerous awards.
His career boasts an impressive set
of credentials. After training with British Transport Hotels in Gleneagles,
Scotland, he went on to work in a series of prestigious establishments
including London's famous gentleman's club Boodles, the Two Michelin Star
restaurant at the Hotel De Crillon, Paris, the Three Michelin star restaurant
of Michel Gerrad in the South of France and the ultra luxurious Royal Scotsman
train based in Edinburgh. He was also part of the opening team when Hong
Kong based Regent International Hotels opened its first European hotel,
The Regent London.
Chef Cockburn is now set to bring his outstanding culinary skills to
the Bostonian where traditional specialties such as jet-fresh seafood and
top quality American steaks will be given a modern twist to suit today's
trends in dining.
Mr. Toby Cooper is the new Restaurants Manager for the Bostonian
and Main St Deli. Mr. Cooper brings a wealth of diverse food &
beverage management experience from his previous |
Graeme Cockburn
Toby Cooper
|
positions with some of Hong Kong's leading contemporary restaurants, including
Apres and Oscar's Bar, Restaurant & Café. Mr. Cooper graduated
in Hotel Catering and Institutional Management from the Leeds Metropolitan
University and worked for The Park Hotel in Wales and Abbotsford Hotel
in Penrith prior moving on to Israel and Australia to pursue his career.
At the Great Eagle, he will support Food & Beverage Manager, Graham
Wheeler to develop the high standards of both food and service at the Bostonian
and Main St Deli. |
