CRIEFF Hydro has announced the appointment of Przemek Kaminski as general manager and Ryan Whitcut as its new executive chef, as the hotel nears the completion of a £5 million dining experience revamp.
Kaminski joins the company with a wealth of hospitality leadership experience, following his 13-year tenure as GM at Future Inns UK.
Having worked his way up to becomr the youngest GM in South Wales at just 28, Kaminski is reportedly eager to help shape the future of Crieff Hydro in the new era ushered in by the current multi-million-pound spend.
Kaminski said: “My journey in hospitality has taken me through various roles in every department of a hotel, from front desk to housekeeping, food and beverage and operations.
“I’m very excited to be joining Crieff Hydro during this period of significant change and look forward to working with the team to drive future innovation and redefine our dining and guest experiences whilst preserving the rich history and heritage of such an iconic hotel.
“I’ve been given the most incredible, warm, Scottish welcome and look forward not only to my role in managing strategic change for Crieff Hydro but to enjoying a new life for my family in Crieff.”
The ongoing transformation at Crieff Hydro is the vision of Richard and Charlie Leckie, the sixth generation of the Leckie family at the venue.
The investment they have led has produced a new day-to-night bar, refurbished dining areas and a menu of ‘innovative globally influenced culinary experiences’ drawing on Scotland’s finest produce.
Playing an integral role in these new food and drink concepts and menus, which will launch this month, new executive chef Whitcut brings decades of experience from both international destinations and the UK.
Whitcut said: “I’m thrilled to bring my experience at such an exciting phase in the hotel’s 157-year history.
“Working with an extensive, hugely talented group of chefs, the Leckie family and the senior team to develop the new dining concepts; this has been a career-defining moment for me, a privilege, and a pleasure.
“This opportunity has given me the freedom to build a talented, dynamic team, design a state-of-the-art £1m kitchen and curate exciting new menus that showcase some of the finest produce Scotland has to offer. The future of Crieff Hydro is incredibly bright and the trust and investment from the Leckie family have enabled us to expand our culinary offerings.”
Whitcut also highlighted the ‘passionate and dynamic’ kitchen team, including executive sous chef Catherine Bull, with her ten-plus years at Crieff Hydro and experience at Gleneagles and high-end international cruise lines, and head chef Manoj Panigrahy, with his two decades of service across Asia.
“They have been a huge part in influencing the direction we’re going with the new culinary vision,” said Whitcut.
“I’m so looking forward to delivering this exciting new destination dining experience which revolutionises and goes way beyond what people might expect from hotel menus.”
Crieff Hydro CEO Stephen Leckie said: “We’re extremely fortunate to welcome such strong talent with Przemek and Ryan joining us during this significant period of strategic change at Crieff Hydro.
“Their blend of passion, fresh ideas, innovation and solid backgrounds in hospitality strengthen our already talented team.
“These appointments represent a new chapter in shaping the future of Crieff Hydro as we move into this new era of change, which this multi-million-pound investment has defined,” said Leckie.
“This is the most significant project we’ve undertaken in the last two decades, which will substantially enhance our guest experience and create those unforgettable memories at the heart of every Crieff Hydro stay.”
