- 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
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 have joined The Chesterfield Palm Beach and to be leading 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.
- Food and Beverage Director
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.
- Reservation Manager
I started my career in New Jersey as a Guest Service Agent in 2001 in a hotel near New York City. I relocated to my homeland, Puerto Rico in 2004, where I had the opportunity to work in the Reservations Department at the Caribe Hilton. I advanced in my career to Revenue Analyst, then Reservations Manager and subsequently to Revenue Manager at another Hilton property. I am very excited to have joined The Chesterfield Palm Beach Team and I look forward to making our guests feel like they are home away from home while providing them with a superb service.
- 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.
- Director of Sales
I grew up in Queens, New York and started my career at the Warwick Hotel in NYC. I relocated to Florida Palm Beach in 1993 and joined the Palm Beach Gardens Marriott, and since then I have worked for The Heart of Palm Beach, Hilton Singer Island, Doubletree, Courtyard Marriott, Hilton Airport, and Embassy Suites. I have been in the hotel industry for more than two decades and I am very passionate about it. I was delighted to join The Chesterfield Palm Beach and be part of an amazing team, where we provide value, respect and support each other. I always look forward to welcoming our guests and providing them with our personalised, warm and consistently exceptional service.
- Executive Chef
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.