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James Dugan joins Four Seasons Hotel Hampshire as executive chef

The five-AA-star, 133-bedroom Four Seasons Hotel Hampshire has appointed James Dugan as executive chef.


He replaces Cyrille Pannier who has transferred to the US to head up the kitchen brigade at the Four Seasons Hotel Los Angeles.


Having most recently worked at Stoke Place in Stoke Poges, Buckinghamshire, Dugan is returning to an area where he grew up, having previously worked at the Four Seasons Hotel Hampshire, Dogmersfield, as demi chef de partie.


In other roles, he has worked as executive sous chef at the Hotel Café Royal; executive head chef at Amberley Castle, West Sussex, where the restaurant achieved three AA rosettes within the his first six months; at 36 on the Quay, Emsworth, Hampshire; and in London at Lindsay House, the Landmark hotel and Bibendum.


Charlie Parker, general manager of the hotel, said: “James’s skills and experience can only build on the success of our Hampshire ‘Field to Fork’ concept and further encourage the development of our wonderful dining experiences.”