Team Grosvenor: 5-Star Hospitality Excellence

With over 25 years of experience in hospitality, Neil has an impressive background, having played a key role in the successful openings of Hotel Gotham and Hotel Brooklyn Manchester. His extensive experience also includes managing the iconic Midland Hotel in Manchester. Neil’s expertise in handling historic, city-centre hotels makes him the perfect fit for our team.

Neil shares, "I am honoured to join The Chester Grosvenor, a hotel with such a rich heritage and reputation for excellence. Having grown up in North Wales, Chester is close to my heart. I look forward to working with the talented team here to continue delivering exceptional experiences for our guests."

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.”

Boris has been an invaluable member of our team for eight years, playing a pivotal role in our daily operations. His responsibilities encompass the procurement of beverages across the entire hotel, including two restaurants and our events department.

Notably, Boris is a seasoned professional in his field, holding prestigious qualifications such as the WSET Level 3 and the esteemed French Wine Scholar certification - an achievement that underscores his expertise in French wines. Additionally, his certification as a Sake sommelier further exemplifies his dedication to mastering diverse facets of the beverage industry.

"I enjoy being creative and sharing my knowledge and passion with guests and colleagues."