Restaurant Manager Mr David Busby, first on the left, has been at the Hotel for 12 of its 16 years. David has single handedly been responsible for building a team to ensure that the quality of service compliments perfectly the high standard of food and allows the customer to relax and enjoy the occasion. Davids personal supervision of all functions and attention to the smallest detail is of a level rarely seen these days.
Operations Manager Linda Wriglesworth, joined the Hotel in 2001 and comes from working with both Whitbreads and Grand Metropolitan Hotels. Linda oversees the entire hotel operation and ensures a calm efficiency throughout, making sure the extremely high standards of the York Pavilion Hotel are adhered to.
Chef Stuart Mills joined the hotel recently and has been responsible for both achieving and maintaining the prestigious 2nd AA Rosette. Stuarts style and ever enthusiastic approach towards both healthy and organic food, is based entirely on the sourcing of good local produce. Stuart has a team of young Chefs whom are all trained to ensure that banquetting meals are of an equivalent standard to those served in the Brasserie.
Bars Manager Mr Kris Carey joined the team in 2001, bringing an extensive knowledge of both traditional French wines and those of the New World, accumulated over several years. Kris has a capacity to keep abreast of changing trends, whilst constantly ensuring that we compliment the excellent food with only the highest quality wines.