Grand Jersey Hotel & Spa has a new Head Chef but he’s already a familiar face in the kitchen.
Brian Sirrell has been promoted from Senior Sous Chef, a position he has held at the AA Five Star St Helier hotel for the past eighteen months.
In his new role as Head Chef, the 38 year-old is in charge of catering for Victoria’s Brasserie – the hotel’s main restaurant, the Champagne Lounge, Terrace, all hotel functions, room service, and breakfast too.
He’ll continue to work closely with Executive Chef Nicolas Valmagna, creating and planning menus using quality seasonal and wherever possible, local produce and says he intends to develop the conference and banqueting menus to give them a real “wow” factor.
Commenting on his promotion, Brian said: “It’s a real privilege to be working for Grand Jersey. Hand Picked Hotels has really high standards and expectations and although each service has its own set of challenges, each one is extremely rewarding.
“I’m delighted with this promotion and excited about the additional responsibility. I’m particularly looking forward to helping develop other young chefs, training them and steering them towards reaching their own goals and aspirations.”
Commenting on Brian’s appointment, Nicolas Valmagna, Executive Chef at Grand Jersey Hotel & Spa said: “I’m delighted to see Brian promoted to Head Chef. He’s a really talented member of the team and I look forward to continuing working with him to further develop and improve our offering.”
Prior to working for Grand Jersey Hotel & Spa, Brian worked at a Five Star hotel in London and as Sous Chef at Grand Jersey’s sister hotel, L’Horizon Beach Hotel & Spa.
