Joe Queen, Executive Chef at Thistle Hotels, has scooped the Chris Beaumont Award at the Springboard Awards for Excellence 2009 at a prestigious ceremony in London.
 
The chef is one of Scotland’s greatest food ambassadors and joined Thistle back in January 2009 as Executive Chef at the Thistle Glasgow hotel. He was awarded the accolade for his outstanding contribution to the industry and support of Springboard’s aims and initiatives.

Joe is passionate about nurturing industry talent and is President of the Federation of Chefs Scotland, supporter of the World Junior Culinary Grand Prix and a key team member of many culinary competitions including the renowned Springboard Future Chef Programme.

In his role as Executive Chef at Thistle Glasgow, he oversees staff who deliver his award winning food, as well as developing menus for special events.

Guests visiting the hotel, which is situated in the heart of the city and which has recently undergone a multi-million pound refurbishment to its meeting and events rooms and Executive and Deluxe bedrooms, will be able to experience cuisine that adheres to Joe’s philosophy; food should taste just as fantastic as it looks.

The Thistle Glasgow hotel boasts the largest ballroom is Scotland, the Grand Ballroom, which has recently been restored to its full glory and as a result it is now fully air-conditioned and can cater for up to 1000 guests, banquet style. The luxurious ballroom has hosted a wide range of events from charity dinners to darts tournaments.

Thistle was the first hotel group to team up with Inspire, a Springboard initiative designed to give school children high quality work experience within the hospitality sector.

Joe said: “I’m honoured to receive this award.  Springboard and I share a common interest in developing young talented people trying to make it in the industry.  Thistle Hotels is also an avid supporter of initiatives that nurture developing talent and so it was a natural progression for them to get involved in the Inspire scheme.  Together we are making a real difference to the quality and excellence in the industry.”

As well as his work at the Thistle Glasgow hotel, Joe is responsible for developing and implementing Thistle’s food standards and policies, in conjunction with the group’s ongoing £100m investment programme to refurbish and rebrand its hotel portfolio.

Thistle boasts over 30 UK hotels with ten in central London, all are centrally located, perfect for both business and leisure travellers.