Burnham Beeches Hotel has appointed Nasser Kheir as head chef. The role puts the hotel’s food and beverage operation under one kitchen lead.
The appointment covers the restaurant, afternoon tea, weddings and private events at the Buckinghamshire property. The announcement puts more than 25 years of luxury hospitality and banqueting experience behind the hire.
The remit
Kheir holds responsibility for food and beverage across Burnham Beeches. The hotel’s own site names the outlets in scope: Brasserie 1727, The Arden Room, the Verdure Lounge Bar and its afternoon tea service. Wedding packages, ceremony and blessing dining, meetings and events hire sit inside the same operation.
The property runs as a four-star Georgian hotel and spa. Its own site puts it a short distance from Windsor and describes a Georgian hotel in the heart of Buckinghamshire.
Weddings, private celebrations and large-scale events make up the rest of the operation. The hotel’s site lists ceremonies and blessings, wedding packages, wedding dry hire and exclusive hire, meeting rooms, celebrations and team building. Its leisure arm runs Soul Spa treatments, spa breaks and spa days.
A background in London’s luxury hotels
Kheir joins Burnham Beeches from The Dorchester, where he was head banqueting chef. He was head chef at London’s Hotel Café Royal for more than four years before that posting.
His record takes in banqueting roles at Four Seasons Hotel London at Park Lane, where he catered for VIP and private events.
The announcement’s headline names Hotel Café Royal, the earlier of his two most recent London employers. The Dorchester is the posting he leaves.
More than 25 years
The years figure is the announcement’s own. It states more than 25 years of luxury hospitality and banqueting experience and breaks the total down no further.
His background covers hotel restaurants, banqueting, private dining and large-scale events. In his own account of the move, he describes a career spent across luxury hotels, restaurants and private dining.
The general manager on the hire
Danka Groenewald, general manager at Burnham Beeches, put the appointment against the breadth of the operation. She said: “Nasser brings an exceptional breadth of experience, having worked at some of London’s most respected hotels, and importantly understands the many different elements that make up a successful hotel kitchen. From restaurant dining and afternoon tea to weddings, private celebrations and large-scale events, his experience is a fantastic fit for us.”
Kheir on the appointment
Kheir said: “I’m delighted to be joining Burnham Beeches hotel and to have the opportunity to shape the next chapter of its food and beverage offering. I’ve spent much of my career working across luxury hotels, restaurants, banqueting and private dining, and I’m looking forward to bringing that experience together here.”
He set out his approach to the menu. “For me, great food starts with quality ingredients, seasonality and dishes that people genuinely want to eat. I’m excited to work with the team, develop our menus and create memorable dining experiences for everyone from hotel guests to local diners and those celebrating special occasions with us.”
The property’s anniversary
Trade coverage of the appointment states the property is due to celebrate its 300th anniversary in 2027. The hotel’s own site carries no announcement of the hire.
What the announcement does not state
The announcement names no start date for Kheir and no predecessor in the head chef post. It states no reporting line, no kitchen brigade size and no commercial targets for the food and beverage operation. It attaches no timetable to the menu work Kheir describes.
The 25-year figure, the VIP and private event work and the Four Seasons posting are the announcement’s statements about Kheir’s record.