ROCCA Group, the independent Scottish restaurant business, has made several senior appointments to its growing Edinburgh operation.
The business, which last month opened Rico’s on North Castle Street and Rico’s Pasta Bar within the Bonnie & Wild Scottish Marketplace, taking its Edinburgh estate to four venues, has named Paul Barber as executive chef of its Edinburgh eateries. Previously head chef of the company’s The West Room and The Broughton venues, Barber will now oversee the menus at all four sites in the capital. Rocca also operates the Seafood Ristorante restaurant in St Andrews.
Along with Barber’s new group role, the company has announced the appointment of Iain Thomson as head chef at Rico’s, Sébastien Weber as Rico’s general manager and Francesco Ascrizzi as head pasta chef at Rico’s and Rico’s Pasta Bar.
“It’s a brilliant time to be part of The Rocca Group with two new venues recently launched,” said Barber.
“Rico’s and Rico’s Pasta Bar both bring something different to the city centre and we’re so pleased with the feedback we have received so far.
“The benefits of working for a family-owned, independent group is that we are given the freedom to use the ingredients and suppliers that we like – we already have great relationships with the likes of David Lowrie Fish Merchants for all of our seafood.
“It’s the consistency of these suppliers combined with the talent and ambition of our growing team which means we can deliver a quality experience, whether you visit Rico’s for dinner and drinks, or The Broughton for a Sunday roast, or The West Room for wine and cicchetti.”