The Lancaster London hotel has appointed Axelle Besson as its new food & beverage manager.
Formerly the hotel's assistant operation manager, Besson will now manage the 416-bedroom hotel's entire food and beverage operation, including its 2 AA-Rosette restaurants Nipa Thai and Island Grill.
One of the largest banqueting hotels in Europe, the venue has space to host 3,000 event guests. Its conference rooms recently received refurbishment to the tune of £11.5m.
With more than years' experience in hospitality and catering, Besson started her career as a breakfast supervisor for Chelsea Football Club, having studied at the hotelier school Ecole Hôtelière de Lausanne. Shen then went on to work in hotels across France and the UK, including almost a year at Louvre Hotels, Concorde Hotels and Resorts, in Lyon.
She joined the Lancaster London in November 2011, as the breakfast and in-room dining manager, before working her way up to food and beverage assistant operation manager a year later.
Managed by Sally Beck, Lancaster London spans 18 floors and offers views of Hyde Park. Late last year it opened a "Senses Room", which allows guests to preview and trial their event at the hotel, including replicating their desired décor, lighting, music and menu.
The room can also be hired by up to 12 private dining guests while a banquet is taking place, who are then treated to a "behind the scenes" look at the organisation of such an event, which can see up to 100 staff members working at any one time.