Crowne Plaza Hunter Valley has recently welcomed a new executive chef to help strengthen and diversify the deluxe resort’s food & beverage doffering. Gavin Robertson will now manage a kitchen brigade of 40 staff at the 4½-star resort.
Gavin will also work with Allison Rosemond, the newly appointed Crowne meetings director, to revitalise Crowne Plaza Hunter Valley’s banqueting business.
Gavin has already introduced a modern steakhouse concept to Redsalt Restaurant and has brought healthier and more family-friendly menu options to Grapevine Café-Bar.
Originally from Fife, Scotland, Gavin commenced his hospitality career as a chef de partie at the Gleneagles Hotel in Perthshire, a renowned luxury golf resort.
Gavin joined the IHG family in 1995 as senior chef de partie at InterContinental Wellington.
AccomNews is not affiliated with any government agency, body or political party. We are an independently owned, family-operated magazine.