- 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
Being a manager in the hospitality industry is one of life’s most rewarding occupations, as 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. After joining the Hotel d’Angleterre team in 1995, my aim, along 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 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. The details are important to us and 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, conferences 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 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 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.
- Yield and Reservations Manager
I have had 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 organise a stay that will fulfil your expectations, creating an unforgettable experience for you while you’re with us. My favourite mantra of Red Carnation perfectly illustrates this desire: “No request is too large, no detail too small”. I look forward to the opportunity to complete your next reservation and respond 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 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 showcases international cuisine that characterises my cooking style, and that of Beatrice Tollman, founder of Red Carnation Hotels.