- 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?
- Rooms Division Manager
I’ve always had a passion for hotels, and after graduating from Bournemouth University with a BA Hons in Hospitality Management, I joined the Red Carnation Family back in 2011. I have been lucky enough to work in a number of our wonderful properties both in London and on the beautiful Island of Guernsey. I am delighted to have joined the Rubens team as ‘Rooms Division Manager’ and look forward to welcoming you to the hotel. Please contact me directly if I can assist in any aspect of your stay and me and my team are on hand to ensure you have a memorable experience with us.
- Director of Bars and Lounge
I have been involved in the Hospitality industry since the mid-90's, and after graduating from Sheffield Hallam University where I studied Hotel Management, I was asked to join my first work experience team at the Cumberland Hotel in Marble Arch. Over the years, I have held various management roles at Harvey Nichols Oxo Tower, Grosvenor House Park Lane, and over the past 8 years at The Artesian Bar, The Langham Hotel, where I saw the bar through 4 glorious years of winning consecutively World's Best Bar by Drinks International. I joined the Red Carnation group in early June 2017 and am currently running four Food and Beverage departments with my main focus on bars.
I enjoy every day in Food and Beverage as much as I did 20 years ago and the best part of what I do is seeing my guests leaving with a smile knowing they left having a memorable experience. My main role here is to develop new innovative concepts, and take the outlets a step further, which is highly exciting especially after the major refurbishment the property has recently been through. The Rubens at the Palace is a stunning property, and with such a British classic feel, it really takes you back in time bringing a feeling of nostalgia.
I am delighted to be part of the Executive Committee, and to put all my passion and expertise in these stunning bars and lounges, and most importantly into my talented teams.
- Director of Sales - Rubens, 41 and Bbar
In 2001, I came to the UK to pursue my university degree and after graduating in 2005 in International Hospitality Management at London Metropolitan University, I started my first hotel job in Finance as an Income Auditor. Coming from the exotic island of Mauritius, I fell in love with the hospitality industry which I has now been part of for the last 15 years in London. I have worked for 4 leading international hotel chains within my career progression and now really excited and proud to be part of the RCH group.
I am a committed, passionate, energetic, enthusiastic and proactive person. I wake up every morning eager to face the day and tackle whatever challenges come my way as a true fighter. I have a hunter's mentality or so I’ve been told on numerous occasions. When I was 6, I would support my grandparents by pricing products in our family run business and this was the start of my sales career. I believe my strength roots in a proper foundation which includes hard work, discipline, dedication, an honest approach to my work. Thanks to my long lasting relationships and connections with influential clients within the industry, I take great pride in my personal and professional ethics which keeps me going with a smile on my face.
- Director of Engineering
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.
- Maitre d' - The English Grill
I have worked in many different sectors within Hospitality over the past 15 years, from events, pubs, restaurants, country houses, private clubs and hotels. After leaving Bournemouth University where I studied Hospitality Management, I moved to London from the Warwickshire countryside to join the Ritz London as the youngest Head Waiter in the History of the Hotel.
I am delighted to be part of the team at The Rubens and excited about the future of The English Grill. I am passionate about customer service and this is why I joined Red Carnation Hotels, exceeding guests expectations is at the heart of everything we do. I look forward to welcoming you to The English Grill very soon.
- 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.
- Hotel Manager
I began my career at The Rubens in 2018 as a Hotel Manager. This has been a fantastic opportunity to work within a great company that puts people at the heart of everything we do.
I come from a family of hoteliers and I started my journey in this industry in the 90s while studying for a degree in Multimedia and Business Economics. I have worked at Swallow Hotels and at Marriott International where I was privileged to work at a number of 5 star flagships. More recently, I worked with the AB Hotels Collection at Sopwell House.
I have a strong passion for ensuring great guest experience and staff engagement. At Red Carnation, we focus on creating amazing moments that make our guests’ stay memorable.
- Operations Manager
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.
- 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.
- House Manager
My career at Red Carnation Hotels began in 2005 when I joined the team after graduating from Bloemfontein CUT Hotel in South Africa.
My role as House Manager is to make you feel truly welcome and to ensure that your stay with us is a positive and memorable experience. In my role I oversee the Food and Beverage and Maintenance department. It is magical to see our guests' experience our food and drinks events across the Ruben's different bars and restaurants.
I am confident that the Rubens at The Palace will become your home away from home.
- 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.
- Curry Room Manager
Before joining Red Carnation, I was privileged to work in some of the best restaurant and hotels in Europe, with 15 years experience within hospitality. I’m delighted and proud to be a part of the extended family at The Rubens, and the opening team at the The Curry Room, serving the finest Indian cuisine. I am a highly motivated, energised individual with and love to look after people. This allows me to ensure that all our guests feel welcomed and come back time and time again. I am proud to be leading the team in The Curry Room and we look forward to welcoming you to our new authentic Indian restaurant.