Markus Savage appointed Food And Beverage Director at Blakes Hotel

Posted in News, People on 30 May, 2017

Blakes Hotel, one of the world’s first luxury boutique hotels, has announced the appointment of Markus Savage as Food and Beverage Director.

Markus will oversee all of the food and beverage operations at the South Kensington establishment, encompassing the recently relaunched Blakes Restaurant and underground bar, Blakes Below, as well as the newly designed courtyard, The Garden at Blakes.

Bringing over 20 years of experience in the restaurant and hospitality industry to the role, he has received various accolades along the way, and gained invaluable experience during his time at some of the most iconic restaurants in London as well as the five-star hotel industry.

Markus joins Blakes Hotel following his most recent role as General Manager of HIX Mayfair. Before then he held the title of Events Operations Manager at The Holborn Dining Room at Rosewood Hotel. Markus was responsible at a senior management role to a 200 cover dining room, as well as a separate 30 cover terrace and takeaway deli.

In his earlier career Markus built a strong operational background in the food and beverage sector holding positions at The Ivy and J Sheekey’s. He later spent eight years working as Restaurant Manager at The Wolseley and The Delaunay, both of which received critical acclaim under his leadership for outstanding service.

As F&B Director, Markus Savage will bring his wealth of experience and innate charm to lead Blakes Hotel’s in-house Restaurant and Bar with impeccable service and detail. Commentating on his new appointment, Markus says ‘I am incredibly excited to assume my role at Blakes Hotel, an establishment that is full of so much history and upholds such a notable reputation in London.’

General Manager Ian Telford speaks on behalf of the hotel when saying: “We are thrilled to welcome Markus into the Blakes family. His experience and skillset fits seamlessly with the high standard of quality service we uphold within the hotel.”