Promotions in Grand Hyatt, Singapore
by Darinee Durai
@ 20 Jan 2017
Chef Lucas Glanville has been promoted to the position of Director of Culinary Operations – Grand Hyatt Singapore / South East Asia. His career with Hyatt began in 2002 when he was appointed as Executive Sous Chef of the lifestyle restaurant mezza9 at Grand Hyatt Singapore. Together with the team, he helped to elevate mezza9 into an internationally renowned, award-winning restaurant. In 2005, Glanville was transferred to take on the Executive Chef position at Grand Hyatt Erawan Bangkok. His return to Grand Hyatt Singapore in 2010 as Executive Chef was instrumental for the hotel because of his crucial contributions to the culinary operations and food sustainability initiatives within the organization, including the conceptualization and set-up of the recently refurbished event venues and ISO 22’000 accreditation of the hotel. In 2015, Grand Hyatt Singapore achieved Marine Stewardship Council and Aquaculture Stewardship Council Chain of Custody certifications, championed by Glanville.
Jerome Pagnier has been promoted to the role of Food and Beverage Operations Director. Over the past 13 years, Pagnier has amassed experience in the areas of managing food and beverage operations and maintaining service excellence. He started his career with Hyatt in 2004 as Food and Beverage Manager at Park Hyatt Los Angeles followed by postings in several Hyatt hotels including Grand Hyatt New York, Park Hyatt Maldives and Grand Hyatt Dubai. In 2012, Jerome joined Grand Hyatt Shenzhen as Assistant Director of Food and Beverage and moved to South East Asia in 2014 where he took up the opportunity at Grand Hyatt Singapore in the same capacity
to see the hotel that is run by these two