Parker will be working as part of the Stanley House Hotel catering team alongside executive head chef Steve Williams to develop new menus for fine dining restaurant, Cassis. He commented on his new role: "I am really looking forward to working with my new colleagues, who all have impressive backgrounds and a wealth of experience in the hospitality industry. I will be working on creating some new dishes for the Hotel, concentrating on classic combinations but with a streak of inspiration in every meal." "I was attracted to Stanley House because of its overall prestige and the massive potential it holds to become a top national leisure and dining destination." Parker joins from the Second Floor Restaurant, Bar and Brasserie at Harvey Nichols' in Manchester, where he worked as a senior sous chef for three years, managing a 22-strong team. Prior to this, Parker worked at a number of Michelin and Rosette standard hotels including The Devonshire Arms Country House Hotel, St David's Park Hotel and Michael's Nook Country Hotel. Steve Williams, executive head chef at Stanley House, said: "Andrew joins us at a key time of the year for the hotel. His passion and experience will be a great addition to the team as we celebrate the festive period. "Stanley House is always a popular Christmas destination and we are sure this year will be no different, with a mouth-watering menu and a whole host of seasonal delights on offer."