- Managing Director - Red Carnation Hotels
Jonathan Raggett has worked in hotels since leaving Westminster College with a Higher National Diploma in Hotel Management. Jonathan joined RCH in 1998 as General Manager of The Rubens Hotel. In 2000 he was promoted to Managing Director, overseeing the rapid expansion to the 17 award-winning luxury boutique hotels and a country inn which RCH now operates. In November 2009, Jonathan Raggett was delighted to be named Hotelier of the Year at the world-renowned Hotel Catey Annual Industry Awards organised by the Caterer & Hotelkeeper.
"We are a family run small collection of five- and four-star hotels who fight the big chains for business. We will never have the same Sales and Marketing spend as these players, so it is my belief that we need to make an even better job of taking care of our guests."
- General Manager
For Jean-Vital, being a manager in the hospitality industry is one of life’s most rewarding occupations, because no day is like any other. “Every stay is different, and involves so many members of my staff. It’s like a huge puzzle bringing a wonderful hotel picture to life! Together as a team, we are proud to use all our skills and experience to anticipate and satisfy our guests’ needs. Their satisfaction is our satisfaction.”
- Head of Guest Services
I have worked in the hospitality industry since the age of 17, at some of the most famous hotels in Bern, Lausanne and Geneva. Since joining the Hotel d’Angleterre in 1995 my aim, working with the reservations and reception team, is “to ensure that every guest receives the very best welcome and service”. With over 70% of visitors returning to the hotel, this approach appears to be appreciated by our guests.
- Head Concierge
During your stay in the privacy of the Hotel d'Angleterre, we will be delighted to help you discover Geneva, the nearby attractions and Switzerland as a whole. The concierge team and I will strive to satisfy your every wish. Every detail is important to us, every request is a new challenge, giving us the chance to share memorable moments.
- Conference & Banquets Manager
Hotel d'Angleterre is the perfect place to organise lunch, dinner, afternoon tea, brunch, a conference or cocktails in our intimate and cosy private rooms. Having worked in the UK and France, event organisation has no secrets for me. I would love to make your family dinner or business event a memorable moment that will amaze your guests. I am here at your disposal to meet your needs and wishes.
- Executive Director - Red Carnation Hotels
Internationally acclaimed hotelier Terry Holmes, winner of the 2006 Caterer Tourism Award, joined Red Carnation Hotels in February 2006, bringing with him his incredible passion for the hospitality industry. His tremendous career ranges from a chef to Vice President in the luxury hotel business.
A much loved character at each of the hotels in the Red Carnation collection, his presence together with his expertise further strengthens our guests' experience.
- European Sales Director/Commercial Director
Before joining The Rubens at the Palace and 41 I worked nearly 7 years at Hotel d'Angleterre Geneva, where I discovered a true team spirit. I quickly came to understand how Red Carnation enables every one of us to do everything in our power to make the stay of our guests breathtaking. Our motto ‘No request is too large, no detail too small’ is not a simple eye-catching slogan: it represents a real state of mind, which accurately reflects every person’s role at the hotel.
- Financial Controller
My passion for the wonderful world of hospitality began at the age of 15, when I discovered for the first time the immense joy of conveying emotions to others. Wishing to fully comprehend all the components which make the hospitality industry, I have dedicated my career to learning the various functions within a hotel. Now in charge of the Finance Department, my main role is to ensure the economic sustainability of our establishment, as well as to assure the correct usage of our resources in order to create the best conditions for our staff to orchestrate the finest experience for our guests.
The Golden Rule, “to treat others as we would like to be treated”, has always been my driving force in my contact with my clients and co-workers alike. In my perspective, this is a fundamental value in our industry.
- Yield and Reservations Manager
I have the honour and pleasure of being a part of the Hotel d’Angleterre team since 2006. I put my heart into understanding your needs in as much detail as possible in order to organize a stay that will fulfil your expectations, and thus create an unforgettable experience for you while you’re with us. My favourite mantra of the Red Carnation Hotel group perfectly illustrates this desire: “No request is too large, no detail too small”. I look forward to the opportunity for completing your next reservation or responding to any of your requests.
- Head Chef
A native of France, I've been passionate about cooking since a very young age. I have acquired many experiences in prestigious establishments in both France and Switzerland and after working at Windows Restaurant as a sous chef a few years back, I have now returned to this magnificent five star establishment. At the head of a united and motivated team, my driving goal has always been the same: “make the guests happy!”. I believe dishes should always be generous and delicious without being over complicated and Windows Restaurant will showcase international cuisine that characterizes my cooking style, and that of Beatrice Tollman, founder of Red Carnation Hotels.