Meet the Team

Mark Tavini


MarkTaviniMark Tavini, son of Umberto Tavini (founder of the Wycliffe Hotel and Restaurant), has been working in the hospitality industry for more than thirty years, over this time he has built up a working knowledge of all things hospitality. 

“It is our aim as a small, family-run hotel and restaurant to be able to provide a high level of customer service, professionalism, accommodation and cuisine. We value all our customers new and returning and aim to make their time at the Wycliffe Hotel and Restaurant as enjoyable as possible”

Julie Tavini


JulieTaviniJulie Tavini has developed her skills at the Wycliffe Hotel and Restaurant and, being part of the family, she is an integral part of the business and its day to day operations.

The Wycliffe Hotel and Restaurant aims to make a difference to the environment we live in: we decided we wanted to become more ‘green’ and less wasteful in energy usage – Julie has successfully implemented staff training and encourages best practices. In 2014 the Wycliffe was awarded TripAdvisor’s Bronze Leader Award for green practices.

Richard Tavini


RichardTaviniRichard Tavini, a marketing graduate from Salford University, has taken up a full time position back in May 2014, after growing up at the Wycliffe Hotel and Restaurant. Now a Marketing and Reception Manager, he is tasked with growing the hotel’s online reputation as well as promoting events and improving the customer experience. 

Contact Richard via email ( or call between the hours on 10.30 and 18.30 Monday – Friday.

Gerardo Morese

Head Chef

Head Chef at the Wycliffe Hotel and Restaurant StockportGerardo Morese  – Gerardo Morese has been appointed as Head Chef of the Wycliffe Hotel (Stockport) after a thirteen year career at the Alma Lodge Hotel (Stockport) – also under the supervision of the Tavini family.

Gerardo started his working life in Ventimiglia in the Liguria region of Italy, where he grew up. He then moved onto the Mirabeau Hotel, Monte Carlo, before coming to England to live and work – he has since been a dedicated ACF (Association Culinaire Francaise) member for some 25 years.