Crowne Plaza Terrigal Strengthens Management Team

Crowne Plaza Terrigal has announced the appointment of six key team members, each bringing a wealth of expertise to the Central Coast’s ultimate seaside hotel.

Taking the reins is new general manager, Lachlan Walker, who will oversee all hotel operations. Lachlan comes to Crowne Plaza Terrigal with a wealth of knowledge, having gained experience in Australia, Malaysia, Singapore and Indonesia, with brands such as Park Hyatt, Four Seasons, Sofitel and Le Meridien.

Assuming the position of meetings director based at Crowne Plaza Terrigal, Ruth Mason brings over ten years of experience in the hospitality industry. Most recently, Ruth was the director of catering and events at Park Rotana and Park Arjaanin in Abu Dhabi. With a key focus in conference and event management, Ruth will play a significant role in securing meeting, wedding and functions business for Crowne Plaza Terrigal.

Logan Daley joins the team as F&B manager having recently relocated from Emirates Leisure Retail in Abu Dhabi. Logan has a wealth of international and local experience including Lizard Island Resort, Brisbane Marriot, Sheraton Jumeriah Beach Resort and Towers Dubai. Simon Quick, Executive Sous Chef.

Simon Quick joins the hotel from the Everglades Country Club on the NSW Central Coast, where he was employed as the executive chef for the past two years. With his strong knowledge of restaurant operations, Simon will play a pivotal role in developing the culinary offerings of the hotel. Simon has extensive culinary experience both in the UK and Australia.

Sean Bugledich is a new senior sous chef. Sean joins the team from Piato Restaurant in North Sydney, carrying over 16 years’ professional cooking experience. He has worked in a host of Sydney based restaurants including Sydney Harbour Marriott, Spitlers Restaurant – Spit Bridge, The Bower Restaurant Manly, and Bathers.

Dana Chantler is the other senior sous chef. Dana recently joined in the hotel’s Florida Beach Bar having previously worked at Jelly Fish in Sydney’s northern beaches and most recently, Cowrie restaurant in Terrigal as sous chef. Originally from Canada, Chantler will bolster the culinary offering at the hotel with inspiration from back home and down under.

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