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The Westin Perth Appoints New Food and Beverage Director, Nicholas Chapple

August 1, 2019 Appointments / Movers & Shakers No Comments Email Email

The Westin Perth has appointed Nicholas Chapple as the new director of food and beverage to further enhance The Westin’s food and beverage positioning and expanding recognition in Western Australia.

A seasoned food and beverage expert, Nicholas joins the team with over 18 years industry experience. Starting his career in Sydney, New South Wales he has progressed quickly over the years and gained invaluable experience during his time spent at some of the most iconic hotels in Australia as well as years spent working overseas.

Chapple joins The Westin Perth following his most recent role as Food & Beverage Manager at the Sofitel Gold Coast. Prior to this he was Director of Food & Beverage at the Grand Mercure Beijing Dongcheng where he was responsible for 200 rooms and lead a team of 60 employees as well as assisting in the pre-opening of the hotel. Already familiar with the Westin brand, Chapple built a strong operational background in the food and beverage sector holding positions at Westin Sydney in his earlier career. Starting out as Assistant Banquet Manager in July 2012, he was quickly promoted to the position of Banquet Manager the following year where he and his team received praise for outstanding service under his leadership.

“It is with great pleasure that I announce Nick’s appointment and welcome him to our food and beverage team,” said Peter Brampton, General Manager of The Westin Perth.

“The knowledge and expertise gained from working in China as well as previously working for the Westin brand made him a perfect fit.”

“His expertise will be invaluable in maintaining the superior service that guests receive at The Westin Perth,” Brampton said.

With strong industry experience, Chapple will leverage his knowledge of the hospitality business to oversee the day-to-day operations and success of the hotel’s food and beverage outlets, which include Haven Lounge, Garum by Guy Grossi, the Rooftop Pool Terrace as well as in-room dining, banquets and catering operations.

A lover of culture and history, Chapple hopes to implement some of his learnings from his time spent traveling through Europe and working in China. “I am incredibly excited to adopt my role at Westin Perth and showcase what I’ve learnt from working aboard. I look forward to exploring Western Australia and working in its rapidly expanding food industry,” says Chapple.

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