Park Hyatt makes two senior food hires

Hotel Park Hyatt London River Thames has announced two senior food and beverage appointments.

Guy Betteridge (right) has been brought in as the hotel's new executive chef, while Louis Stacher (left) arrives as director of food & beverage.

The duo will work across the hotel's f&b offer, including the Cantonese-inspired restaurant at Yú Gé, international all-day dining at The Nine Elms Kitchen & Terrace and The Nine Elms Bar & Lounge.

As executive chef, Betteridge will lead the culinary programme across the hotel, having spent his early career training at Gordon Ramsay Restaurants. He later transitioned into luxury hotels, holding senior culinary positions at South Place Hotel, Kimpton Fitzroy London and most recently The Standard, London.

“I'm delighted to be joining Park Hyatt London River Thames at such an exciting stage in its journey,” he says. “My focus is on creating memorable dining experiences that celebrate exceptional and high-quality ingredients, while continuing to evolve the hotel's culinary reputation within London's dynamic food scene."

Stacher meanwhile brings international experience from across Asia and Europe, having held senior food and beverage leadership roles with Four Seasons, Fairmont and Shangri-La in destinations including Singapore and Hong Kong. He later joined Rosewood Hotels & Resorts in Hong Kong, where he was part of the opening team behind the group's first private members' club. More recently, Stacher spent over three years at Rosewood London, helping oversee a collection of acclaimed dining venues including Scarfes Bar.

"Joining Park Hyatt London River Thames is an exciting opportunity to help shape the future of the hotel's food and beverage offering,” adds Stacher. “I look forward to working alongside an incredibly talented team to create distinctive guest experiences."

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