Novelli to hit the table at Genting Stanley Casinos

The nation’s favourite French chef and TV personality Jean-Christophe Novelli today announced the signing of an exclusive partnership with Genting Stanley to continue its drive to premiumise its restaurant offer across the UK’s largest casino operation.

Novelli, who launched his first UK restaurant in 1996, will be creating his own signature menu for the leading casino group and a series of money-can’t-buy experiences will be available for casino members to win throughout 2008. He will also be training some of Genting Stanley’s top chefs at his own academy in Hertfordshire.

Seasonal promotional activity, key appearances and work with selected casinos will deliver his unique touch to Genting Stanley’s dining experience, which has already seen the introduction of brand new dining concepts such as 110 and à la carte fine dining at its Equations.

Jean-Christophe opened the Novelli training academy in 2005, which was voted in the top 25 Cookery schools in the world within 3 months of opening and will shortly be expanded due to popular demand. He also opened his first “A Touch of Novelli” pub in Hertfordshire in 2006.

Jean-Christophe appeared on the first series of Hell’s Kitchen and continues to appear regularly on television as co-presenter on slots such as ITV’s Saturday Cooks, Daily Cooks and CH4’s Richard & Judy. He is also the most popular French chef on the Asian Food Channel and will shortly be starting a series in the USA. Next year he will be celebrating 25 years of living and working in the UK.

“I am very excited to be working with Genting Stanley at a time when they are leading the way in creating a premium casino experience across the country. My dishes will be totally exclusive to their restaurants and I love the idea of taking my food to new audiences in a different leisure environment,” he said.

Peter Brooks, Genting Stanley Executive Deputy Chairman said: “Jean Christophe’s involvement in our menus and training is another and exciting demonstration of our on-going commitment to develop our casinos as not only premier leisure destinations, but as some of the country’s top dining destinations as well.”The new dishes are due to launch in late January.

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