The world-class conference and events venue, Edinburgh International Conference Centre (EICC) has welcomed three new starters in the last month across sales and food and beverage operations.
Josh Campey has been appointed Head of Corporate Sales, Paul Hood as the new Executive Chef for EICC Nourish, and Caroline Bacigalupo as EICC Nourish General Manager.
Josh brings a decade of experience in hospitality and events and joins from The Caledonian, Edinburgh. The corporate market is key to the EICC’s success and Edinburgh’s growing reputation as a hub for financial services, tech, and renewable energy makes it a natural destination for major conferences and business events, bringing significant economic value to the city and supporting its thriving industries and wider visitor economy.
Discussing his new role, Josh says: “What excites me most is the opportunity to join an organisation with such a strong global reputation and to play a key role in shaping its next chapter of growth. EICC is already recognised as a world-class venue, so stepping into this role is about building on that success, strengthening existing relationships and driving new opportunities within the corporate market.”
New EICC Nourish General Manager Caroline Bacigalupo has worked in the Scottish Hospitality industry for over twenty years. Whilst Head of Operations at Heritage Portfolio she was part of the Jobs First pilot programme funded and organised by Social Bite to support people affected by homelessness back into employment. Caroline has a passion for delivering service excellence and building high performing teams. She will lead the venue’s sustainability-focused catering service, EICC Nourish.
Paul Hood, the new Executive Chef for EICC Nourish, has been a chef for 25 years. Over the course of his career, he has collaborated with Scottish Michelin-star chef Tom Kitchin as well as running the kitchen operation at Holyrood Palace’s Royal Garden parties, catering for up to 8,000 guests.
Paul champions local produce, working closely with suppliers and procurement to source the best ingredients from both large-scale and niche producers. His approach combines top-to-tail cookery with a sustainable, plant-forward ethos, using modern techniques and playful pairings to create simple, delicious food.
Amanda Wrathall, Chief Executive Officer of the EICC, said: “Josh, Caroline and Paul join EICC at an important point in our journey, and these are significant senior appointments for the business. Each brings substantial expertise and a strong track record of delivering commercial growth, building lasting client relationships and operating at scale within complex, high performing environments. They share our commitment to creating events that matter, generating meaningful impact, and driving innovation, and I am confident they will make a significant contribution to the next phase of our growth”.
