News

24
FEB
2014

The Jimmy Connor Award – Concierge of the Year 2013

We are delighted to announce that the Winner of the “Jimmy Connor Concierge Of the Year” for 2013 is KRISHNA KUMAR of THE CROKE PARK HOTEL. Krishna has recently returned from representing Les Clefs d’Or Ireland in his native city of Kuala Lumpar at the... Read More →
24
FEB
2014

New Executive Board Announced

We are delighted to announce the new executive board elected at our AGM on Saturday 22nd February 2014: President: Mr Robert Devine – Four Seasons Hotel , Dublin Vice President: Mr Paul Fitzsimons – Doubletree By Hilton , Dublin Secretary: Mr Robert Smyth –... Read More →
04
FEB
2014

Les Clefs d’Or AGM 2014

Dear Members Our AGM has being set for Saturday the 22nd February in The Royal Marine Hotel, click here for further information. www.royalmarine.ie 01 230 0030 Our Annual Gala Ball will follow that Evening with Drinks Reception from 7.30pm. The cost of which will be €75. As we... Read More →
04
FEB
2014

Jimmy Connor- Concierge of the year award

  Background to the man and the award. Jimmy Connor was concierge at the Grand Central Hotel and then at The Europa Hotel in Belfast. For many years Jimmy flew the flag for Les Clefs d’Or in Northern Ireland. He was Mr. Concierge to the many guests who crossed the threshold... Read More →
04
FEB
2014

Les Clefs d’Or concierge deliver “love” by Jean-Claude Biver

At our recent 61st UICH International Congress in Kuala Lumpur, Malaysia: Jean-Claude Biver, Chairman, Hublot Watches gave a most dynamic and motivational speech. Mr. Biver declared that Les Clefs d’Or Concierge are the “soul” of the hotel and most importantly... Read More →
04
FEB
2014

UICH 1st VP Opening Speech

At our most recent 61st UICH Les Clefs d’Or International Congress in Kuala Lumpur: Our UICH 1st VP Colin Toomey, Chef Concierge, The Shangri-La, Sydney, Australia delivered our official and opening welcome speech. Read More →
06
SEP
2013

Visit to Belfast Cookery School

  Recently some of our members visited Belfast cookery school. After receiving a demonstration we picked up our ingredients and started work. I don’t think any of our colleagues in the kitchen will be worried about their jobs. But the end product tasted good! We would... Read More →
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