Hilton London Heathrow Airport has announced the appointment of Phillip Clarke as Executive Chef.
Highly regarded, Clarke will help oversee the overall food strategy and lead the day-to-day running of the hotel’s kitchens. Clarke's in-depth knowledge of the catering industry along with his outstanding supervisory and motivational skills will see him lead the team at the hotel to deliver exceptional food at the highest standard.
In his new role, Clarke will be charged with driving innovation, maintaining a competitive edge within the marketplace and leading a skilled team of professionals.
The highly experienced 47-year-old joins following 30 years of catering and hospitality experience including a six-year stint as Executive Chef at Hilton London Wembley, where he was rewarded manager of the year for four years.
Jurgen Sutherland, General Manager, said, “We are thrilled to welcome Phillip. A true team-player, he brings a great deal of culinary expertise and passion. We look forward to seeing the exciting and memorable culinary experiences he will create for our guests.”
Clarke said, “I am excited about working with the team at the award-winning Hilton London Heathrow Airport. My aim is to develop our guests’ dining experience by enhancing our food, service and atmosphere in every offering.”
Possessing a natural passion and innovative flair for food, Phillip Clarke’s arrival comes as the hotel improves its sustainable and pioneering food and beverage offerings.
Hilton recently announced a robust new commitment to cut its environmental footprint in half and double its social impart investment by 2030. The goals, part of Hilton’s Travel with Purpose corporate responsibility strategy, include a pledge to sustainably source meat, poultry, produce and seafood.
