YORK’s most prestigious hotel is embarking on an ‘exciting chapter’ as it relaunches with a new executive chef bringing 30 years of culinary excellence.

The Grand, York, the city’s only five-star hotel, has appointed Nicolas De Visch to the post to deliver an elevated dining experience for guests.

He draws on a wealth of experience from world-class hospitality venues, including the esteemed Waldorf Astoria Ras Al Khaimah where he has spent the last three years overseeing the luxury resort’s eight outlets.

York Press:

Nicolas will work to further enhance the hotel’s gastronomic offering as The Grand looks forward to bringing on new talent across all levels of the kitchen team as they begin recruitment for the next phase of the hotel’s success.

A Michelin-trained Belgium native, Nicolas hopes to make his mark on the various outlets at The Grand, including The Rise Restaurant Terrace & Bar for all-day dining, The White Rose Lounge and Hudson's fine dining restaurant, where he aims to provide a world-class dining experience, as well as premium in-room dining options and the newly-refreshed alfresco courtyard.

Nicolas said: “I am thrilled to arrive in the UK and look forward to recruiting and building a kitchen brigade that is dedicated to driving gastronomic excellence. Recruiting new talent is a primary focus of mine and I am looking forward to receiving applications from gifted and driven chefs across the region.

“The reopening of our hotel and other venues marks an exciting chapter for the hospitality industry and gives us an opportunity to relaunch our established outlets to The Grand’s guests, both old and new, over the coming months.”

In his role, Nicolas will work alongside head tutor Andrew Dixon to ensure the state-of-the-art cookery school continues to be recognised as one of the UK’s leading facilities.

The Grand offers classic dishes with a modern twist and catering for special occasions from intimate gatherings to up to 120 guests.

Nicolas began his training at Ecole Hotelier de Namur in Belgium, before working under Michelin-starred chefs, such as Yves Mattagne and Jean Pierre Bruneau.

From there, Nicolas worked in kitchens around the world in five-starred resorts, from The St Regis Mauritius, Intercontinental Fiji, The Grand Intercontinental Seoul Parnas to the Peninsula Manila in the Phillippines and Burj Al Arab Hotel in Dubai.