Four Seasons appoints Duggan as Executive Chef

The Four Seasons Hotel Hampshire has appointed James Duggan to head up the kitchen as its new Executive Chef.
 
The move follows Cyrille Pannier’s decision to relocate to Beverly Hills to take his place at the Four Seasons Hotel Los Angeles.
 
Duggan’s appointment marks a return for the chef to the hotel in Hampshire where he spent the early part of his career as Demi Chef de Partie before moving on to the likes of Amberley Castle, West Sussex where he spent six years as Executive Head Chef and earned three AA rosettes within his first six months.
 
His career has also seen him hold various other Chefs jobs which saw him work alongside Richard Corrigan at Lindsay House, John Burton Race at the Landmark and Matthew Harris at Bibendum.
 
He also secured Michelin stars at 36 on the Quay, Emsworth, and most recently worked as Executive Sous Chef at Hotel Café Royal in London and Stoke Place Hotel in Buckinghamshire.
 
Speaking about its new Executive Chef, Charlie Parker, General Manager, said: “James’s skills and experience can only build on the success of our Hampshire ‘Field to Fork’ concept and further encourage the development of our wonderful dining experiences.”
 
Duggan’s menus are expected to feature dishes inspired by his love of British cooking, with the Four Seasons Hotel Hampshire boasting its own 500 acre estate including a chef’s patch, orchard, chickens and honey bees.
 
Elsewhere, Michelin-starred Chef Simon Rogan recently announced that he had appointed David Simms as the new Managing Director of his Umbel Restaurant Group.
 
In his new role, Simms will oversee all of Rogan’s restaurants across the country, including the recently opened Fera at Claridge’s in London, The French and Mr Cooper’s House and Garden which are both in Manchester, and L'Enclume, Rogan & Co, Aulis and the Pig & Whistle in Cartmel, Cumbria.
 
By Owen Mckeon
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