Jonathan Raggett has worked in hotels since leaving Westminster College with a Higher National Diploma in Hotel Management. Jonathan joined RCH in 1998 as General Manager of The Rubens Hotel. In 2000 he was promoted to Managing Director, overseeing the rapid expansion to the 17 award-winning luxury boutique hotels and a country inn which RCH now operates. In November 2009, Jonathan Raggett was delighted to be named Hotelier of the Year at the world-renowned Hotel Catey Annual Industry Awards organised by the Caterer & Hotelkeeper.
"We are a family run small collection of five- and four-star hotels who fight the big chains for business. We will never have the same Sales and Marketing spend as these players, so it is my belief that we need to make an even better job of taking care of our guests."
Internationally acclaimed hotelier Terry Holmes, winner of the 2006 Caterer Tourism Award, joined Red Carnation Hotels in February 2006, bringing with him his incredible passion for the hospitality industry. His tremendous career ranges from a chef to Vice President in the luxury hotel business.
A much loved character at each of the hotels in the Red Carnation collection, his presence together with his expertise further strengthens our guests' experience.
My role at The Milestone is to lead our team of over 100 employees to ensure that the service and product we provide our valued guests is second to none and that, having once experienced The Milestone, our guests will not want to stay anywhere else. If you have not been one of our guests before it would be my pleasure to welcome you to our fine hotel. A few members of my team below would also like to introduce themselves.
My Red Carnation Hotels journey started years ago at the Chesterfield Mayfair, and after spending 7 years away I am delighted to return to the RCH family. My goal is to ensure that the Milestone continues to set the standard for service excellence, and that each and every one of our valued guests experiences the genuine care and comfort that the Milestone team is acclaimed for. We will do our utmost to ensure that we remain every guest’s favourite home away from home.
I joined the Red Carnation Hotel Collection for its family spirit and warm friendly welcome, and I am pleased to make The Milestone my new home. My role is to connect our guests, clients, agents and bookers with the operational team, in a smooth and efficient manner to ensure that each guest has a truly memorable experience. I am proud to say that the team on the ground are warm, compassionate, caring, genuine and enthusiastic about delivering and living the ethos of our company “No request too large, no detail too small”. I have worked in the hospitality industry for the last twenty years across all departments, predominantly in the Mayfair area, and hope that my experience can add to what the team at the Milestone do; deliver outstanding service and guest experiences daily.
I joined the Milestone Hotel in January 2014 and am delighted to be part of the Red Carnation family with a team that cares for one another and who are entirely dedicated to providing outstanding guest service. My main role is to support the General Manager and his immediate executive team, and I also enjoy building upon our close connections within the Kensington community. Having worked in a similar role at two of London’s premier private members clubs over the past 10 years, I have gained a wealth of experience that enables me to ensure the highest standards are maintained.
Kim hails from a small city in Norway and enjoyed cooking from an early age but set his sights on this amazing industry at the tender age of 10. Kim moved to Oslo when he was 18 and completed his apprenticeship at The Plaza Hotel which is Northern Europe`s biggest hotel. In 2005 he moved to London where he worked in some of the top restaurants including Orrery, Gordon Ramsey`s MAZE and the Dorchester Grill. Kim joined the Milestone in 2011 because of the hotel's philosophy of ‘no request is too large, no detail to small’ and he and his Chefs strive to live up to the standard every day. His style of cooking is modern British with a focus on good quality seafood and local produce.
Neil has worked at The Milestone Hotel since July 2000 and during this time he has worked in many different departments in the hotel. ‘It is mine and my dedicated team's goal to ensure that all of our guests only receive the very warmest of welcomes to the hotel and that their stay is perfect.’ The team's motto is “No request is too large and no detail is too small.”
I have worked in the hospitality industry for over 25 years and the reason why I joined the Milestone is due to the importance of teamwork and the family atmosphere - being Italian, family is what matters to me most. I love the Red Carnation Hotel statement of ‘no request is too large, no detail too small’. I am extremely passionate about food and beverage and I am looking forward to meeting all of our guests and working with my team to serve their every need.
My love affair started at The Milestone Hotel in 1999 when I joined the concierge team. I now find myself as the Head Concierge at one of the most prestigious hotels in London. Our motto being “No request is too large, no detail too small” which has earned us great recognition and many coveted hospitality awards. I was born in London and have great passion and knowledge about this special city. London has a great heritage, from its history to its culture, so I guarantee there is something for everyone to experience! My team and I are here at your disposal! We look forward to welcoming you! Read my latest newsletter with tips on the best sightseeing, theatre and dining in the area.
I have been working at The Milestone for the past six years. I take pride in knowing every one of our bedrooms and apartments inside out and I am especially familiar with this area of London. Whatever special requirements our guests have, we ensure that every little detail and personal preference is handed onto the operations team - No request is too large or detail too small.
Markus was born in a beautiful place called Suedtirol in Northern Italy. His relationship with hotels and especially the bar started at a very young age as he grew up in a little “Gasthof” (small hotel). His uncle gave him the responsibility of stocking the bar and recycling the used bottles and paid Markus for his hard work in ‘fizzy drinks’! Markus joined the Milestone in 2008 and within two years was promoted to Head Bartender. He is very excited and proud to welcome you to Stables Bar and hopes to make you feel truly at home in your very own little private bar. Among his favourite drinks is a Hendricks Martini, a simple but delicious and very easy drink to prepare at home, after a hard day at work.
Tzveta Ivanova joined The Milestone Hotel as Executive Housekeeper in 2008. Tzveta studied music at university in her home country of Bulgaria and decided to move to London in 1999. She has a great passion for cleanliness and the exceptional importance of every single small detail. As an Executive Housekeeper she makes sure every guest has a memorable and pleasant stay, and that expectations are exceeded ensuring that our guests keep returning to the lovely Milestone Hotel making it their home from home.
It didn’t take long for our founder, Mrs Bea Tollman, to persuade Fiona Keane to 'come in from the cold' and bring her highly successful business to the Health Club Spa at The Milestone Hotel. Fiona has spent the last 30 years working round the world, from The Royal Palaces in Kathmandu to Kensington Palace and Downing Street to The White House. Fiona's client list is a closely guarded secret, although she does come highly regarded by British actress Joan Collins. Fiona's list of treatments at The Milestone is highly varied - from massage to make-up and eyelash extensions to pedicures. She offers a range of treatments for the ‘weary traveller’ and guarantees you will leave feeling revived and revitalised.
firstname.lastname@example.org (reservations) | email@example.com (contact Fiona directly)
Having served my electrical apprenticeship in hotels as a teenager I now have over 15 years of hotel experience. In only my second position as Chief Engineer I find myself at the Milestone. My aim is to ensure all maintenance is carried out to the standard that this building deserves.