Opus, one of the top fine-dining restaurants in Birmingham, has signalled its intentions for future growth by appointing two directors.
Pawel Skrzypinski, who has worked at Opus for four years, and executive chef Ben Ternent, who has just celebrated his 12th anniversary at the Cornwall Street restaurant, will join directors Irene Allan and Ann Tonks on the board.
The promotions come as the independent restaurant puts in place exciting plans for 2018 and beyond to build on the past 12 years of success. Not only are there plans to invest significantly in the Cornwall Street restaurant, the team will also expand with the appointment of a new head chef and a sales manager, both of whom are expected to start next month (December).
Ann Tonks said: “Since Irene and I opened Opus in 2005, we’ve guided its growth and it is now one of the leading restaurants in the city. We are now in the right position to strengthen our management team with the appointment of Pawel and Ben, who have long been incredibly supportive and creative members of staff.
“It heralds a new and exciting period for Opus, which is playing its part in the dynamic growth of the city centre hospitality sector and more specifically in the Colmore Business District and Cornwall Street, which is undergoing a transformation.
“As an independent business, we are able to make decisions quickly so that we are always working to enhance the customer experience in what is a very competitive market. Adding Pawel and Ben to the board of directors allows us to recognise their talent and put them at the very heart of our collective decision-making. We’re incredibly optimistic for the future.”
Thirty-year-old Pawel Skrzypinski, who has 10 years’ experience in the hospitality industry, re-joined Opus four years ago as restaurant manager after having worked there as head waiter.
He said: “I’m excited to have the opportunity to play a central part in the strategic plans for Opus because we are all incredibly ambitious for its success.
“Birmingham is a brilliant place in which to be involved with the restaurant sector because it is growing all the time. This competition pushes us to be better across all parts of the business. We already pride ourselves on being innovative. This year we’ve built good relationships with other independent businesses and have showcased local artists, so we’ll continue to do that.”
Ben Ternent, aged 32, joined Opus as a commis chef 12 years ago and was promoted to executive chef two years ago. He said he will remain in charge of the kitchen and will use his new role to strengthen the team.
“It’s a real privilege to be appointed director and it’s an opportunity for me to focus more on the direction in which the restaurant will go and how we can continue to grow it,” he said.
“There’s a very strong restaurant scene in Birmingham, so it’s never been more important for us to develop fresh ideas, making sure we stay true to our ethos of cooking with the best, seasonal ingredients we can source, and working closely with our suppliers.”
PR by Clive Reeves PR in Birmingham