Team Grosvenor

Aga oversees the hotel's complete food and beverage operation, from the 3 AA Rosette restaurant Arkle to our renowned afternoon tea service and glamorous 2 AA Rosette La Brasserie and Champagne Bar. 

“I place a great amount of importance on matching the high standard of food the restaurants produce to an equally high level of service.  Attention to detail is key and I encourage my team to imagine themselves as guests to ensure they execute every single element with precision, from lighting and seating to cutlery and linen. My passionate eye for detail drives me, which is why I couldn’t be anywhere else but The Chester Grosvenor.”

Callum has recently been promoted to Head Chef of La Brasserie having previously held the role of Senior Sous Pastry Chef.
Callum is committed to using sustainable foods and firmly believes that the British Isles boasts some of the finest produce in the world.

Chef Ray has been Head Chef of Arkle, previously known as Simon Radley at The Chester Grosvenor, since 2004. With his exacting standards and eye for precision, he ensures the food produced from the kitchen is consistently outstanding.

At The Chester Grosvenor, the Five Red Star experience begins before you have even stepped through the door. As the very first person that guests are greeted by as they walk into the building, the position of Front of House Linkman is held in extremely high regard. Steeped in tradition, we are one of the few hotels that has preserved this important role.

David Coates has held the position of Linkman at the hotel for over 20 years: “The Chester Grosvenor is such a diverse place. We are very much like a family with many members of the team, myself included, having worked here with pride for a great number of years. Meeting hundreds of people a day and thousands in a week, there is never a dull moment.”