Belgium
I’m a Food & Beverage and Operations Leader with 20+ years of international experience inspiring multi-property portfolios across Europe and South America. My background spans pre-openings, brand development, and large-scale operational rollouts where I’ve consistently delivered measurable results: >Managed €50M+ in revenues across hotels, resorts, and independent concepts >Launched 10+ award-winning outlets, recognized by Gault&Millau, Michelin, SLH, and Accor >Proven record of turning losses into profitability and driving growth >Built and led teams of 200+ staff while achieving industry-low turnover >Corporate leadership experience with Accor (Brazil, BeNeLux) and Bürgenstock Selection (Switzerland) Beyond the numbers, I’m known for scaling operations without compromising brand excellence, from rolling out SOPs & LQA standards across clusters to creating flagship outlets generating €540K+ monthly turnover. As a polyglot (Dutch, English, French, Portuguese, Spanish, Italian) with a multicultural leadership style, I thrive in diverse environments and bring a mix of strategic discipline and human-centric management. My approach is simple: kindness, integrity, pragmatism, and results. Now, I’m open to new challenges, within or beyond hospitality, where I can apply my strengths in multi-unit operations, business transformation, and team leadership to create lasting impact.
Differentiate your project through curated lifestyle concepts. Accelerate sales with emotional storytelling and branded hospitality. Deliver operational excellence and peace of mind. Build long-term community value.
Pre-Opening Food and Beverage director of Lisbon's largest hospitality project. Opened 9 F&B outlets 2 restaurants (Santa Joana 120px, Santa Marta 130px), 6 bars (Spiritland, The Kissaten, +4) 1 café / co-working (Castro’s). Created Lisbon’s largest bar laboratory Led a 100+ project team across concept design, recruitment, training, and SOP rollout. Delivered award-winning launches: Best Hotel & Best Bar, Lisbon Bar Show Best Bar, Wallpaper Best Design Hotel, Repsol 01Sol. Positioned Santa Joana as a flagship Portuguese brasserie and The Kissaten as Lisbon’s largest whisky collection listening bar.
Burgenstock Collection Hotel Royal Savoy Lausanne Directed €11M annual F&B portfolio across 5* Leading Hotels of the World property (200 rooms, 4 outlets, 400-pax event center). Oversaw outlets including La Brasserie du Royal (15/20 Gault&Millau), SKY Lounge (Top 10 Rooftops in Switzerland), Jardin Japonais Mixology Bar, and Cigar Lounge. Led outlet renovations & new concepts, driving guest loyalty and service excellence. Implemented corporate LQA training, recruitment & onboarding programs, and mid-management development (Finance & “Savoir-Être”). Maintained staff turnover below 12% while managing 80 F&B staff and 10 direct peers.
http://www.dompierreblanche.com Luxury boutique hotel Pre-Opening & Multi-Outlet creation & Management Opened and repositioned 20-key boutique hotel with 5 F&B outlets, including L’Opale (Haute Bistronomie, Gault&Millau Maitre Restaurateur), L’Ambar Mixology Bar, and L’Azure Bistro, plus 3 hectares of event space. Developed all outlets from brand design to architecture. Drove +400% revenue growth in 4 years, +31% guest satisfaction, +72% direct reservations, and kept staff turnover at 21% over 5 years. Created 3 new F&B concepts and expanded hotel capacity by 40% more rooms. Built strategic partnerships to establish the hotel as a regional destination. Directed CAPEX projects and hotel expansion, ensuring flawless execution of pre-opening and renovation phases. Coordinated rebranding and marketing initiatives, positioning the property as a Gault&Millau-recognized rural luxury retreat. Led budgeting, forecasting, and financial planning, securing sustainable EBITDA-positive performance after years of losses.
Cluster hotel Pullman Vila Olimpia and Grand Mercure Vila Olimpia Sao Paulo. Flagship Pullman Sao Paulo Directed F&B operations across 2 flagship hotels (Pullman & Grand Mercure), including 7 outlets, banqueting for 2,000 pax, and 14 modular meeting rooms. Generated $6M annual F&B revenue; served as Board Member for Accor Luxury F&B South America. Opened 2 new outlets and rolled out LQA, HACCP, and SOP programs across the cluster. Led 160+ staff (10 leaders, 90+ FOH, 60 kitchen) with focus on recruitment, training, and talent development. Introduced Art Battles & ID&T events, redefining the HUB Restaurant and Iconic Bar dynamic and boosting guest engagement. Rebuilt the wine strategy and Enoteca Wine Library, optimizing purchasing, cellar management, and revenue mix. Drove commercial strategies, menu engineering, and event programming to raise profitability and client loyalty.
Restructured the MICE Department. Successfully created new dynamics and developed new business at the Flagship Restaurant of Pullman South America: HUB, by taking the social events to the next level along with the implementation of fresh strategies. With a track record in the creation and delivery of high impact event programmes that improve relationships, raise profile and revenue. Accor BERNACHE award for HUB Food Art Lounge new concept and first year overall best performance 2015. Board Member of Accor F&B Luxury South America