The Atlantic Hotel Team


Patrick Burke, Managing Director

Educated at St Michael's School, Jersey and Stowe School, Buckingham, Patrick gained an Honours Degree in Hotel and Catering at the University of Surrey.

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This was followed by management experience at two of London's leading five star hotels – The Carlton Tower in Knightsbridge and the Intercontinental at Hyde Park Corner. In 1987 Patrick succeeded his father as Managing Director of The Atlantic Hotel and soon embarked on a development programme to upgrade every aspect of the property – a process which led to The Atlantic's admission into membership of Small Luxury Hotels of the World in 1993 – and continues to this day.


Dror Danino-Forsyth, Hotel Manager

Dror joined The Atlantic Hotel Jersey in August 2021 with over 12 years’ experience as a Hotel Manager in luxury and boutique properties.

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Born in Israel and educated both in Jerusalem and the UK, Dror was the Hotel Manager for the King David Hotel, hosting many of the world's most powerful and famous people. In London, Dror worked for the PPHE hotel group first as a Hotel Manager and later in the opening and repositioning of several luxury and lifestyle hotels across Europe. Dror was a St Julian’s Scholar in 2018 and recipient of the UK’s exclusive Master Innholders scholarship.

Carolina Nobrega

Carolina Nobrega, Events Manager

Carolina immigrated to Jersey from Portugal and attended school and college locally, studying hospitality management.

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She has hospitality in her blood growing up in the industry with both parents in management roles and spending time interacting with the guests. With over 7 years’ experience in a busy corporate hotel in St Helier, Carolina is now enjoying the calmness of the luxury escape that The Atlantic offers. Outside of work she likes to explore all of the different cuisines Jersey has to offer as well as visiting all of its gorgeous beaches.


Hayley Brockwell, Revenue Manager

A native islander, Hayley first joined The Atlantic after leaving college in 1982 and has now been with the hotel for over 35 years.

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Currently Revenue Manager, she has experienced the evolution from manual bookings to a computerised system, the internet and e-mail, and she enjoys the day to day variety of her role and the contact she has with old and new guests. She loves The Atlantic's family atmosphere and friendly team, as well as Jersey's tranquil lanes and spectacular views. Away from The Atlantic, Hayley divides her time between visiting her family's timeshare in Tenerife and walking along the island's cliff paths.


Rui Faia, Assistant Manager / Front of House

Born in Madeira, Rui first came to Jersey and The Atlantic Hotel in 2000.

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Rui started out in Ocean as a Commis Waiter and worked his way up to Head Waiter before being promoted to the position of Guest Services Manager in 2007 and most recently to Assistant Manager in 2017. He takes great pride in ensuring that everyone who walks through our doors is well looked after and particularly enjoys welcoming back regular guests. His favourite time of the year is the Spring when the hotel grounds come alive.

Patrick Durkin

Patrick Durkin, Food & Beverage Manager

Patrick joined The Atlantic Hotel in May 2022 to head up the team in Ocean Restaurant as Food & Beverage Manager.

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Patrick studied at the International Hotel School in Durban, South Africa and has 22 years of experience in the hospitality industry working predominantly in five star properties spanning over three continents. In his spare time he enjoys watching his beloved Chelsea Football Club and his hobbies include golf, hiking and dining out.


Will Holland, Executive Chef

Will Holland joined The Atlantic Hotel in October 2017, bringing with him a relaxed vision of fine dining which celebrates the very best local ingredients.

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Will has worked in Michelin-starred restaurants since the age of 18 and was awarded a star before the age of 30. He brings considerable experience gained in some of the finest establishments in the UK, including La Bécasse Restaurant, L'Ortolan Restaurant, Gravetye Manor, Homewood Park and most recently Coast Restaurant in Wales. Will was named by The Good Food Guide as one of its predicted 10 most influential chefs of the next decade and was named UK Restaurant Chef of the Year 2016 by The Craft Guild of Chefs.


Adam Braithwaite, Head Chef

Adam joined The Atlantic Hotel as Sous Chef in October 2017, bringing his extensive Michelin-starred restaurant experience to Jersey.

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Inspired to work in the kitchen at a young age, Adam began his career at La Becasse, Ludlow, where he first teamed up with Ocean Restaurant’s Executive Chef, Will Holland. Adam then moved to The Samling Hotel in Windermere as a Chef de Partie before becoming Acting Head Chef. Adam is familiar with small islands, having previously worked at the Isle of Eriska Hotel in Scotland as Sous Chef. With a passion for food and restaurants, Adam loves to keep up with the latest culinary trends.


Richard Ellis, Pastry Chef

Richard is an experienced chef who joined The Atlantic Hotel in February 2021 to take on the role of pastry chef.

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Before moving to Jersey, Richard was lucky enough to spend 8 months in The Seychelles working as head pastry chef on a private island. He learned his craft in a Michelin Star restaurant in London where he spent over 3 years working through the ranks up to the position of Junior Sous Chef. He was then looking for a new challenge and decided to specialise in pastry. Richard's artistic flair and eye for detail can be seen in the spectacular afternoon teas and mouth-watering desserts that are served in Ocean Restaurant. Whilst not at work, Richard enjoys exploring the island and discovering all that Jersey has to offer.

Alexandru Dan, Head Sommelier

Alexandru, our esteemed Head Sommelier, is a seasoned expert in the world of wine.

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He has cultivated a refined palate and a deep understanding of diverse wine regions. Known for his impeccable taste, he curates sophisticated wine lists, skillfully pairing wines with various cuisines. Alexandru's commitment to continuous learning and excellence has not only elevated the establishments he has served but also contributed to the overall appreciation of fine wines.