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Ampersand Values Champions of the Month – Giancarlo and Tracey

Every month managers from across the Ampersand family nominate a member of their staff for the monthly "Ampersand Values Champion" award. Each nominee should represent the very best example of Ampersand's values, and deserve recognition for that.

This month we have a pair of joint winners – Giancarlo Perrone, Restaurant Manager at the In & Out, as nominated by Gerhard Van Rooyen, and Tracey Donnelly, sous chef at the Old Royal Naval College, nominated by Head Chef Sarah Everrett.


Over to Gerhard, General Manager at The In & Out on his nomination for Giancarlo:


"Giancarlo started working for us in May 2013 as a waiter for our members' restaurant and quickly proved to be a very valuable addition to the team. In June 2014 when our Restaurant Manager left, Giancarlo stepped into the role and did an amazing job, with both the team and members responding well to him. We have recently received 100% in our mystery shopper report, a testament to the great job Giancarlo is doing."


Giancarlo himself said:


"It's not just an honour to receive the award but that Ampersand gave me training, and their trust to promote me to restaurant manager.”

Tracey has been with Old Royal Naval College for 21 years now, and seen a lot of changes as she worked her way up to sous chef. She has stayed so long because she absolutely loves the venue. Tracey says that seeing her food served in the Painted Hall is always a pleasure and the ORNC is a truly special place.


Both Tracey and Head Chef Sarah stayed at the venue when Ampersand came in. They felt that Ampersand made the smoothest transition they have experienced, and they are both delighted with the increased quality of ingredients from our suppliers. Not to mention the support they receive from Executive Chefs, Karen Poynter and Gary Devereaux who are always willing to lend a hand.


Sarah nominated Tracey foremost for her “Ships of the Line”, which she makes entirely herself. A line of chocolate ships always wows guests and adds to the experience of being at the ORNC. Sarah went on to add, “as sous chef, Tracey can always be relied on, is always cheerful and lifts the whole mood for the rest of the team. I’m glad she has been recognised for her hard work!”


Congratulations to Tracey and Giancarlo!


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