Glasgow’s iconic Grand Central Hotel has introduced a fresh new line up to its food and beverage team with the arrival of three new talented recruits.
Yasmine Gibb has taken on the role as Restaurant Manager, Jamie Watt as Assistant Manager and David Jamieson as Head Chef. They are hoping to make their mark in the iconic 4-star hotel venue, launching a fresh new menu for the summer season.
Gibb brings eight years of experience with her, working previously as the Duty Manager at the Tron Theatre. Yasmine’s dedication to the guest experience will ensure visitors have an unforgettable service under her watch.
Jamieson brings more than 20 years of experience working previously at Hutchesons Bar & Brasserie, Mar Hall and before that Head Chef at the Crutherland House Hotel where he gained two Rosettes. He started his career as an apprentice at The Beardmore Hotel, under the leadership of James Murphy – the current Executive Chef at Tempus.
Jamieson said, “I am delighted to be back working with Chef Murphy, he is one of the main reasons I wanted to bring my knowledge and wealth of experience to this fantastic hotel. Our focus is on fresh good food using local produce with modern twists. Having worked in both Spain and South Africa, I want to bring some influences from my time in these countries to the menu at Tempus.”
The trio arrive at The Tempus Bar and Restaurant just as the venue embarks upon a renewed focus around its food and drink offering to create a ‘hotspot’ for shoppers, city workers and tourists alike.
Under the leadership of Gibb, Tempus is planning for the season ahead with a brand new menu created by Hotel Catey’s Executive Hotel Chef of the Year, James Murphy, giving visitors a real taste of the best Scottish summer produce available.