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."
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.
I am a professional in the Travel and Hotel industry with more than two decades of experience spanning several countries, including the UK, Europe, Indonesia and my homeland, Australia. Prior to joining Red Carnation in 2008, I worked for Contiki Holidays and Resorts, another Travel Corporation brand, for 10 years, where I also managed Resort properties. I am thrilled to be joining The Chesterfield Palm Beach and to be part of the fantastic team here. Our intimate hotel is known for its fine service, and I look forward to welcoming guests and ensuring that every request is fulfilled with warmth and care.
Since 1996 I have worked in hotels, starting as a Reservations Agent in Connecticut and progressing in my career to Revenue Manager and then Front Office Manager. I accepted a position with The Chesterfield Palm Beach in December 2006 and am very excited to be part of the Red Carnation Hotel Collection team. My goal is to ensure that we exceed our guests’ expectations so that your stay here is one you will always remember fondly, and wish to experience again!
I joined The Chesterfield Palm Beach in May 2003. As the Reservations Manager, I ensure that I pay attention to every detail when taking a reservation and that all of our guests are taken care of and they enjoy their stay. I take pride in the relationships I develop and maintain with our guests. I am proud and honored to be part of a dedicated team.
I worked for the Crowne Plaza in West Palm Beach for 11 years, where I started as a server and eventually became Director of Food & Beverage. I was next employed at Trump International Golf Course and had occasion to stay as a guest at The Chesterfield Palm Beach. I was so impressed with the intimate size, personal touches, and attention to detail I experienced as a guest that I accepted a position here in April 2005. I have been serving as Director of Catering since October 2006 and now as Food and Beverage Director I continue to challenge myself and our team to anticipate our guests’ needs and give the attention to detail that has become the hallmark of Red Carnation Hotels.
While growing up in Florida, I worked in a variety of fine restaurants and gained diverse culinary knowledge. Early on I realized that cooking and preparing good food for others was not a job, but a passion. This instinctive desire eventually led me to attend culinary school where I was able to fine-tune my innate skills. After graduating with honors from Florida Culinary Institute in 2000, I began working as Sous Chef at some of Palm Beach’s most highly acclaimed restaurants. Since 2004, I have been Sous Chef at The Chesterfield Palm Beach and was promoted to Executive Chef in August 2007.
It is a pleasure to join the team at the Chesterfield Hotel, and with me I bring over forty years of passion and experience in the hospitality field. My first food & beverage position at a hotel was as manager of the Park Lane Room for Leona Helmsley. Shortly after that I opened my own restaurants on Long Island. After moving south to Florida, I now have the privilege of managing the Leopard Lounge and Restaurant for the Chesterfield Palm Beach. During the course of my career I have served royalty, movie stars, politicians and the "average Joe," and I love catering to one and all!