Richard Zuill has been promoted to sous chef at Hamilton Princess & Beach Club.

A junior sous chef at the hotel since 2018, Mr Zuill will now oversee the restaurant at the Princess Beach Club at Sinky Bay. During the off-season, he will support the Crown & Anchor restaurant.

A two-week intensive PIT Master Barbecue training course in Texas inspired a love of the Texas-style barbecue, now reflected in the popular Zuill’s Barbecue menu offered at the Princess Beach Club and Crown & Anchor.

Mr Zuill studied in the hospitality management and culinary arts programmes at Bermuda College and worked in sales before realising that his true calling was in the kitchen.

His ten years as a chef include culinary roles at Docksiders from 2013 until 2015 and as head chef and front-of-house manager at Beach Bistro and RumBum, at Horseshoe Bay and Beach, from 2016 until 2018.

Mr Zuill also served five years as CPL medic for the Royal Bermuda Regiment between 2010 and 2015.

Tim Morrison, the hotel’s general manager, said: “Richard’s passion for cooking is remarkable to behold and the pride he takes not only in his own work but that of his team is something to aspire to. We believe Richard has an incredible future ahead of him not only with us but with Fairmont and we are thrilled to see what he achieves.”

Mr Zuill said: “Working at the hotel is a true dream — working up new creative dishes that everyone will love and collaborating with my team are absolute highlights of my career.

“I look forward to a long career and collaboration with Hamilton Princess as well as Fairmont and I am grateful for the doors that working here has opened up to me.”