Praised for his “experience leading a large team in a busy venue, and delivering highly successful events across multiple sites,” Cronin has previously held positions at The Lanesborough Hotel, The London Coliseum, Theatre Royal, Seasons Restaurant and Catering, and the Honourable Artillery Company.
Together with executive chef Chris Dines, he will be responsible for creating new menus that are seasonal, ingredient-led and shaped by current trends, flavours and styles.
Cronin commented: “I’m excited to bring my experience to Tate Entertaining and build on Tate’s incredible relationship with local suppliers, as well as fully utilising the company’s home-grown produce to create memorable menus.”
Joining him will be Charlotte Selbie, who has also just been hired as head of client relations and planning. She has a ‘wealth’ of experience coming from catering company, Rocket Food, where she has worked for the past nine years.
She said: “I am delighted to be part of an incredibly creative and talented team at Tate Entertaining, working within Tate’s dynamic cultural spaces to provide events that bring client’s ideas to full fruition.”