As part of the newly created role, Eibhear Coyle will be responsible for all food production and food and beverage service activities throughout the hotel. He will be assisted by Marcela Noble, the food & beverage operations manager. Prior to joining Lancaster London, Coyle spent six years working as the executive chef resort operations at Atlantis Paradise Island Resort in the Bahamas. He was responsible for all catering operations in five hotels, totalling over 50 outlets, 3,600 guest rooms, and two large conference spaces. Prior to this experience Coyle held the position of premier sous chef at The Savoy Hotel, London for four years.