New food and beverage manager on menu for Hermitage
Wednesday 30 September 2009, 1:33PM
By The Hermitage Hotel
1320 views
An iconic Kiwi hotel has secured an international rising star to run its food and beverage operations.
Thirty-three year-old Matthew Leonard started his new role as Food and Beverage Manager today (30 September) at Aoraki Mount Cook’s Hermitage Hotel.
He will be responsible for the management of all food and beverage operations including the award-winning à la carte Panorama restaurant, the Alpine restaurant buffet and the Sir Edmund Hillary Alpine Centre Café and Bar.
Originally from Wellington, Mr Leonard has more than 15 years’ hospitality experience and recently returned from overseas where he was General Manager of the Orangery Restaurant at Kensington Palace, one of London’s most exclusive addresses.
Over the years he has held a number senior management roles in four and five-star hotels both in New Zealand and the United Kingdom. His most recent position was managing The Temperance Bar in Wellington, New Zealand’s biggest bar venue.
Mr Leonard is delighted with his new role and says The Hermitage is a well-regarded international brand with a number of unique attributes – not least the stunning floor to ceiling views at each of its restaurants and bars.
“The views give our dining areas a real wow factor that’s hard to beat. The hotel has a range of food and beverage options to suit different budgets so a lot of my role will be ensuring that wherever our guests are eating or drinking they’re getting an exceptional experience every time.”
The Hermitage General Manager Andrew Cleverley says Matthew will be a great asset to the team.
“Matthew’s strong food and beverage knowledge, skills and management experience will make him a key contributor in helping us take The Hermitage to the next level.
“He has an extensive background in conferences and events, particularly weddings, so that will really add value to our business. We already host a lot of conferences, private functions and weddings so we’re keen to tap into his skills to further grow that market,” he says.