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New general manager appointed at Hotel Indigo Liverpool

Hotel Indigo Liverpool has appointed hotelier Mark Tasker as its new general manager.

Formerly GM of Holiday Inn, Ellesmere Port, Mark, 36, comes with 20 years of hospitality managerial experience, with previous posts including Crowne Plaza, Liverpool, and 62 Castle Street. His appointment comes as the four-star boutique hotel prepares to enter an extensive refurbishment programme later this year.

Paul Terzo has also been appointed as the new head chef of the in-house Marco Pierre White Steakhouse Bar & Grill restaurant.

Mark Tasker, general manager at Hotel Indigo Liverpool, said:

“I relish the opportunity to helm one of the city’s premier hotels, especially at a time when Liverpool’s status as a world-class tourist and conference destination continues to evolve and grow at such a rapid pace. The hotel has proven to be a success since it opened five years ago; guests enjoy staying here with us, and return time and time again. Now it’s time to capitalize on that as we enter into a new era, with exciting plans for both the hotel and restaurant in the pipeline.”

With previous positions at Hollin Hall Country House Hotel, Macclesfield, and Hilton, Deansgate, Manchester, Paul Terzo has over 20 years chef experience in venues both at home and internationally. With a passion for food and a stickler for high standards, Paul is the perfect candidate to meet the high requirements expected from this acclaimed Liverpool brand.

Paul Terzo, 42, head chef, Marco Pierre White Steakhouse Bar & Grill Liverpool, said:

“I am proud to be steering the kitchen here at Marco Pierre White. Marco is a name synonymous with quality and I look forward to upholding that unrivalled reputation here in Liverpool, while bringing my own personal touches to the chopping board. It’s important we stay ahead of our competitors, especially as new restaurants are popping up all the time. It’s definitely an exciting time to be a chef in Liverpool.”

This was posted in Bdaily's Members' News section by Paul Richards .