Nigel Boschetti is to return to Grosvenor House hotel in London as executive head chef, having left the hotel in 2018 to take on the same role at one of New York's largest properties, the 1,996-bedroom Marriott Marquis.
He will return to the 496-bedroom Grosvenor House, part of the luxury JW Marriott brand, in June to oversee all food and beverage operations, including ballroom banqueting for events such as the Cateys, which will take place on 7 September.
Having spent two-and-a-half years at the Marriott Marquis, Boschetti, winner of the 2012 Hotel Cateys Chef of the Year (250 covers or more) award, said he was excited to return and put some of his experience into practice on Park Lane.
He said: "Following a difficult and unprecedented year for the hospitality industry, I am absolutely thrilled to be returning to JW Marriott Grosvenor House and working with the amazing team there to re-establish this landmark hotel as the number one venue for major events and celebrations in London."
Stuart Bowery, multi-property general manager with responsibility for Grosvenor House, added that he was delighted that Boschetti was returning to the hotel he first joined in 2010.
He said: "[Boschetti's] two-and-a-half years away in the US, at the New York Marriott Marquis, will bring a valuable new perspective as we recover from the past 14 months of lockdown."
Boschetti's career in the UK has included stints at London's Millennium Gloucester hotel, Simpson's in the Strand and Payne & Gunter, as well as Amberley Castle in West Sussex.
When he left Grosvenor House in 2018 he was responsible for a brigade of 70 chefs and an annual food and beverage turnover of £38m.
Paul Bates, who took over from Boschetti at Grosvenor House, has recently taken up a new executive chef role at the Hilton London Metropole hotel.
Photo credit: Simon Harvey