Spencer Wilson, the new executive head chef at the hotel, has previously held positions at The Scotsman Hotel and The Glasshouse Hotel in Edinburgh, to name a few. He will head up the property's kitchens and be responsible for creating new menus and dining concepts at the hotel's Pompadour and Chisholms restaurants. And Barry Makin, who joins as the hotel as food and beverage manager, has previously occupied the same role at Cameron House on Loch Lomond, where he was responsible for running the five star resort's three restaurants and four bars. In his new role, Makin will manage the F&B team and will be in charge of the service, financial targets and development of the 254 bedroom hotel's food and beverage outlets including conferences, events and room service. Willy Blattner, general manager of the Caledonian Hilton, said: "We are very excited to welcome a new executive chef and a new food and beverage manager to our already talented team. "Both Spencer and Barry have established fantastic reputations within the industry and with their combined knowledge, experience and expertise in the hotel and restaurant industry, they will be an extremely valuable addition to the hotel."