The Harbour Heights Hotel, part of Dorset’s independent hotel group the FJB Collection, has appointed a new head chef at its two AA red rosette restaurant, Harbar Bistro.
With more than 11 years’ experience, French-born Loic Gratadoux returns to the FJB Collection having previously worked at the Sandbanks-based Harbour Heights Hotel as junior sous chef between 2007 and 2008.
Loic studied at the Ecole Superieure de Cuisine Française before spending two years at La Table du Lancaster in Paris working with master chef Michel Troisgros. He travelled to Australia where he worked in one of the finest seafood restaurants, the Pier in Sydney. Following a move to England, he became junior sous chef at the Harbour Heights Hotel before becoming sous chef and then head chef at Christchurch Harbour Hotel.
His new role at the Harbour Heights will see him heading a nine-strong team at the Harbar Bistro and taking charge of the kitchen set-up and menus.
Commenting on his appointment, Loic said: “I am very pleased to join the team at The Harbour Heights Hotel and look forward to producing food for the Harbar Bistro which reflects the quality of service at the hotel. I will be launching new seasonal menus and will look at introducing some dishes with a French twist. I very much look forward to working with the hotel team, continuing to provide exceptional culinary experience at Harbar Bistro.”