Kelly has over 18 years’ experience working in hotels, under Michelin-starred chefs, in private members clubs, top-end event catering and latterly contract catering, the last six years of which have been in executive chef roles.
The status of Vacherin Executive Chef has been created to reward and recognise excellence within the culinary team and harness great talent and expertise to strengthen and grow the business.
Michael Paul and Doug Condor have been announced as the first two chefs to be promoted from head chef to this new senior role.
The two executive chefs will continue in their day-to-day positions delivering first-rate service to their specific clients, but in their new roles they will also play a greater part in progressing the Vacherin business. Their extended remit will include developing new food offers, training fellow chefs, and assisting the director of food, Dan Kelly, as the business expands.
Mark Philpott, owner and managing director, Vacherin, commented: “We are very excited that Dan Kelly is our new food director. His culinary and business development record is second to none and reflects the absolute importance Vacherin places on culinary excellence and innovation. We look forward to reaping the rewards his positive impact is sure to have on the Vacherin team, our clients, and our business.”