General Industry

Robert Scanlon Appointed Head Of Hospitality At Grafter

By Robert McHugh
Robert Scanlon Appointed Head Of Hospitality At Grafter

Grafter, the Irish flexible workspace provider, has appointed Robert Scanlon as head of hospitality.

He will lead the in-house Grafter hospitality team to ensure members enjoy the best experience and service possible.

30 Years Experience

Scanlon has over 30 years’ experience in hospitality as a manager, creative director, consultant and restaurant owner.

He began his career as a private caterer for the entertainment industry and has managed and directed a variety of establishments, from elevated casual fare to fine dining.

These include some of Ireland’s most popular restaurants and venues such as Residence Private Members Club on St. Stephen’s Green (now The Grayson), Pichet Restaurant and Airfield Estate.


'Major Asset'

“We are delighted to have Robert Scanlon on board as our head of hospitality," said Emma Kennedy, CEO of Grafter.

"His vast experience of the hospitality and restaurant industry will be a major asset to the team here."

Osteria Lucio Restaurant

In 2015, Scanlon opened Osteria Lucio Restaurant in partnership with Michelin-Star chef Ross Lewis of Chapter One.

He has also acted on a consultancy basis for a range of restaurants and start-ups in Dublin and beyond.

Significant Milestone

Grafter is located in a collection of restored buildings in Dublin and London.


It offers working solutions for businesses of all sizes, including private offices for personal use, co-working options, customised workspaces for start-ups or an entire floor for a growing team.

The company said Scanlon’s appointment is a significant milestone in Grafter’s overall mission to put ‘life’ back into ‘work.’

'Best Of Everything'

"Luxury and work life balance is at the heart of everything we do," said Emma Kennedy.

"We want our members to have the best of everything on offer.

"Robert’s expertise will greatly benefit the hospitality team, ensuring that our members are looked after from the second they come through our doors.”