As part of our 150th Anniversary of The Grand Hotel, we have loved hearing stories from guests, discovering old mock-ups of the building work, and trailing through iconic photographs of the hotel's past. But one group we cannot forget to hear from is our fantastic team! While we cannot speak for those opening the doors for the very first time in 1875, we have caught up with some of our longest-serving members of the team to discuss their memories of their time at The Grand. This time, we speak to Carlos Dantas, Head Pastry Chef who has been with the team since April 1979.
Carlos Dantas - April 1979 - Pastry Chef
I first began working at The Grand during school holidays, taking on various casual roles. After leaving school, I was offered a permanent position while attending a college training course in Brighton, juggling one day of study with 60-hour work weeks. I worked across every section of the kitchen, which had a much larger team than today. After completing my training, I ran the fish section and was responsible for preparing kitchen sauces and soups, for a year, then moved through different areas, including the larder, pastry, petit fours, and desserts. I’ve remained in pastry ever since, where even the staff desserts served as practice for new chefs. Over my 45 years here, I’ve built lifelong friendships, many of which continue today. I met my wife here, too, during one summer when she worked in F&B. The kitchen has evolved significantly; it’s now more collaborative, less regimented, and offers a healthier work-life balance. Elite’s investment in modernising the space and adding air conditioning and new equipment has made a huge difference. The service that we offer has evolved too – afternoon tea, once an individual slice of cake served from a trolley, is now a full-fledged experience. Remarkably, all three of my siblings also worked here for over 40 years after we came from Madeira in the 70s. One of the funniest memories? A late '80s paintball match against The Grand in Brighton's team. While they brought jam sandwiches for lunch, we surprised everyone with trestle tables, white cloths, candelabras, and a gourmet spread. Their faces were priceless, and yes, we shared the food (and won the paintball!). The biggest change I’ve seen? Far more vegetarians than when I started!