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Meet the Team

Jonathan Raggett

JR

Jonathan Raggett

  • Managing Director - Red Carnation Hotels
  • jonathan@rchmail.com

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."

Malcolm Hendry

Malcolm Hendry

Malcolm Hendry

  • General Manager
  • malcolmrb@rchmail.com

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?

Peter Bradley

Peter Bradley

Peter Bradley

  • Director of Food and Beverage
  • pbradley@rchmail.com 

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.

Matthew Tolchard

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Matthew Tolchard

  • Director of Sales
  • mtolchard@rchmail.com

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.

Tom Bergin

Tom Bergin

Tom Bergin

  • Head Concierge
  • conciergerb@rchmail.com

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.

Lucia Strokendlova

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Lucia Strokendlova

  • Executive Housekeeper
  • lstrokendlova@rchmail.com

I started my journey in hospitality 15 years ago as waitress. After working in several departments in various positions at different hotel chains, I finely join 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 small detail make biggest difference.

Terry Holmes

Terry Holmes

Terry Holmes

  • Executive Director - Red Carnation Hotels
  • tholmes@rchmail.com  

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.

Bastien Peyraud

Bastien Peyraud

Bastien Peyraud

  • Deputy General Manager
  • bpeyraud@rchmail.com

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.

Mark Sweeney

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Mark Sweeney

  • Executive Head Chef
  • msweeney@rchmail.com 

I have had the privilege to cook for very important guests from Her Majesty The Queen, Prime Ministers to Hugh Jackman and Lady Gaga. During my career as VIP Chef in the Royal Air Force I have travelled around the world from the Falkland Island to Brussels where I was in charge of preparing meals for Nato. I am a world renowned competition chef and led the RAF team who were crowned the overall winner of the British Champions in 2004 with 4 gold medals. I came second in the Culinary World Cup in Luxembourg in 2006 and 2012. Currently I am a culinary judge and is a member of the World Association of Chefs Societies, an international recognised organisation for professional judging. I was the first military chef to be awarded the Craft Guild of Chefs Award. This is not only a job for me, I became a chef because of my passion for food and the industry as a whole.

Sergio Gimeno

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Sergio Gimeno

  • 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. 

Sarah Bristow

Sarah Bristow

Sarah Bristow

  • Reservations Manager
  • sbristow@rchmail.com

My passion for working within the hospitality industry started seven years ago when I became a receptionist at a hotel in Surrey. Throughout the years I have developed my career within Reservations and have now joined the Red Carnation family as Reservations Manager. My job is to ensure that our guests receive fantastic customer service and that we capture every single detail relevant to their stay. This then enables my team and I to exceed expectations and ensure our guests experience is the ‘best’ when staying here at The Rubens and 41.

Siobhan Loughman

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Siobhan Loughman

  • Sales Executive
  • sloughman@rchmail.com

Having five years of experience in hospitality I joined the Red Carnation straight after university in 2014. I had the privilege of being selected to join their management programme which I began at Hotel 41. Through the guidance and experience of my fellow colleagues I was able to adapt into new situations and roles through the different areas that I worked in during my two years. My love for people and events allows me to flourish in my role where I couldn’t ask for a better team. I particularly like how each guest’s needs can be tailor-made to provide a bespoke experience which leaves a lasting impact from the level of service which all our staff provide ensuring we live by the words of our owner “no request too large no detail too small”.

Tel: +44 (0) 0207 958 6960