- 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
Having been with Red Carnation Hotels at The Rubens at the Palace Hotel for over ten years, previously at The Milestone, my role as General Manager here is one of the most satisfying jobs of my career. With a team of over 160 employees, highly motivated and dedicated to delivering unbelievable levels of guest service, I feel truly lucky. Every guest is important to us all and I enjoy taking a personal interest in every stage of your guest experience, from marketing the hotel, through reservations to arrival, throughout your stay and not forgetting seeing you off, hopefully to return another day! A wonderful job, working with some great people and lucky enough to have fabulous guests. What more could anyone ask for?
- Director of Food and Beverage
I have worked with Red Carnation Hotels for over five years, first as a management trainee and then as the Assistant Food and Beverage Manager at The Rubens Hotel. Following my position at The Montague on the Gardens as Food and Beverage Manager I have now returned to The Rubens, 41 and bbar as Food and Beverage Director. I look forward to inviting you to try one of our many fantastic food and beverage areas, from breakfast and dinner in the restaurant through to a relaxing afternoon tea overlooking the Royal Mews. Please feel free to contact me directly if I can be of any assistance.
- Director of Sales
I have been proud to represent Rubens at the Palace, Hotel 41 and bbar since 2016. My brilliant teams in Sales and Events ensure that word of our great offering reaches the right clients, and that we deliver on our promises. I have gained nineteen years of experience in luxury London, country house and overseas hotels. I have been with Red Carnation Hotels since 2008 having previously represented our Mayfair property. I have worked in most departments of hotels equipping me with the tools to exceed the expectations of our increasingly discerning clients. I graduated with a Bachelors in International Business and Hospitality Management.
- Head Concierge
I have worked at the Rubens for over 15 years and the favourite part of my job is meeting our guests from all corners of the world. The work is so varied and we never know what our guests will need assistance with, but it is especially rewarding to exceed our guests' expectations and provide that impossible ticket or book that “hot” table. I am especially lucky to work with such a great Concierge Team here at The Rubens at the Palace.
- 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.
- Deputy General Manager
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.
- Executive Chef
Born and bred in London I started my career at North West Kent College where I trained as an apprentice chef for three years. After finishing my course I started my culinary journey where I learned my passion for this great industry. Working at some of London’s top hotels including The Chesterfield Mayfair, my passion for food has grown and grown. I am pleased to be here at The Rubens at the Palace and Hotel 41 where we are using fresh local seasonal produce from around the United Kingdom I am sure my team and I can create a dining experience that you will fondly remember forever.
- Chief Engineer
I started working in Hospitality 12 years ago, after working in different departments in various positions and being privileged to work for some of the best hotel companies and very lucky to learn from the best managers I studied electrotechnical technology at the City of Westminster College.
I joined the Red Carnation Family in 2016 as a Chief Engineer for Hotel 41, The Rubens and bbar - I am passionate about managing the hotel engineering department in order to deliver all agreed remedial, emergency and planned works to ensure the building offers a safe environment for the staff and our guests. I don’t consider this a job, it is a passion having the building operating at its best.
- Executive Housekeeper
I started my journey in hospitality 15 years ago as waitress. After working in several departments in various positions at different hotel chains, I finally joined the Red Carnation family, at Hotel 41 and The Rubens at the Palace hotel in. With a highly motivated and dedicated team we deliver a truly amazing service, while we aspire to provide the most memorable 'home away from home' experiences . As the Executive Housekeeper I am passionate about cleanliness, and believe that the smallest details make biggest difference.