Budapest, Budapest, Hungary
I am a creative, passionate hospitality expert with over 20 years of experience in the industry with a focus on all aspects of bars and bartending. I have opened bars and restaurants across Europe and have worked with large international companies, through to small niche, local brands during my career. I have also consulted for world class hotels across the globe, delivering bespoke training programs and cocktails through meticulous menu development.
Consultation services for bars, restaurants, hotels, and brands. I provide expert knowledge in the following fields: menu development, bar training and education, planning and implementation of new openings, bar design. I am meticulous in planning, creating, and executing projects with a keen eye for detail and a genuine passion for the world of hospitality and the people connected to it. I have extensive global experience working across the world for brands including- Four Seasons Hotels * Ritz Carlton Hotels * Shangri La Hotels * Sandy Lane Hotel Barbados * Forbes * Minor/Anantara Hotels * The Loren Hotels * Class Magazine * Diplomatico Rum * The Alchemist Bar Group * Sushi Samba
Freelance consultancy for 5-star Hyatt Regency Hotel, Shinjuku, Tokyo, three weeks in duration. The hotel was launching a brand-new bar in the centre of the breath-taking lobby called Nineteen Eighty bar, named after the year the hotel originally opened. The project brief was menu development, training and implementation of the new cocktail menu, including operational and opening support during softs openings and first week of trading. Menu development begun off site with concepts created and cocktails drafted. The training was focused purely on the new cocktail menu, although further training was provided on Classic Cocktails. My achievements were: >Designed a total of 10 bespoke signature cocktails utilising on trend techniques, local products. and unique homemade ingredients. >Designed a further 8 classic cocktails reimagined with local Japanese ingredients, and 4 non-alcoholic cocktails on-site. >Created all menu content and copy. Names, blurbs, and stories for all cocktails. >Trained all staff extensively on new bespoke and classic cocktails-how to make all the homemade ingredients and how to make and present the cocktails themselves, and the stories behind them. >Created bespoke Classic Cocktail SOPs in line with available local products and suppliers. >Created detailed Bespoke Cocktail, Homemade Ingredients SOPs. >Set up the bar and back of house areas with to ensure it was both aesthetically pleasing and functional. Creating schematics for all areas of the bar. >Created customised due diligence for the new menu including daily checklists, prep lists, daily beautification. >Worked closely with marketing team assisting with multiple photoshoots, provided info for marketing and promotion of the launch and had interviews with national and local journalists. >Provided operational and ongoing training during softs and initial opening of the bar. >Created a detailed handover and Completion Report for the local team to allow a smooth transition for the new menu.
A new opening for the Azotea, a Latin American inspired bar and restaurant located on the rooftop of the newly opened hotel Hyatt Place in Leeds city centre. This two and a half week project focused on menu development and implementation. Menu development had begun off site with concepts created and cocktails drafted. These would then need to be finalised on site. Training was focused purely on the new cocktail menu, although further training was provided on Classic Cocktails. My achievements were: >Designed a total of 20 bespoke cocktails and non-alcoholic cocktails, utilising on trend techniques, local products and unique homemade ingredients. Including a daiquiri section with unique homemade infusions and creations. >Designed and implemented 3 bespoke canned agave cocktails made in and canned in-house. >Trained all staff extensively on new bespoke and classic cocktails-how to make all the homemade ingredients and how to make and present the cocktails themselves, and the stories behind them. >Created all menu content. Names, blurbs, and stories for all cocktails. >Created bespoke Classic Cocktail SOPs in line with available local products and suppliers. >Created detailed Bespoke Cocktail, Homemade Ingredients SOPs. >Set up the bar and BOH areas with to ensure it was both aesthetically pleasing and functional. Creating schematics for the cocktail stations, glassware, back bar, fridges and bar storage. >Reviewed the bar and restaurant with senior operations focusing on the flow of the bar during operations. Assigning dispense areas/no service areas and created a snagging list for each- modifications and changes to be made based on the design to make them more efficient. >Created customised due diligence for the new menus and outlets, including daily checklists, prep lists, daily beautification. >Created a detailed handover and Completion Report for the local team to allow a smooth transition for the new menus with the addition of the new due diligence.
Freelance bar consultancy opening a brand new 5-star hotel, The Pullman Grand Hotel in Haiphong, Vietnam. A three week project that focused on menu development and designing bespoke menus for three of their FnB outlets, including the jewel in their crown the exclusive rooftop bar Above & Below. Menu development had begun off site with concepts created and cocktails drafted. These would then need to be finalised on site. Whilst on site further work was carried out creating non-alcoholic cocktails, iced teas, and twists on classics for additional FnB outlets including the lobby area. The training for this assignment was focused around two main areas, these were a professional bartender course [focusing on the fundamentals of service and bartending and classic cocktails] and the training on the new signature cocktails. My achievements were: >Designed a total of 38 bespoke cocktails for all F&B outlets, utilising on trend techniques, local products. and unique homemade ingredients. >Trained bar team using Fling's Professional Bartender Course [UKBG accredited bartender certification]. >Trained all the staff extensively on new bespoke and classic cocktails-how to make all the homemade ingredients and how to make and present the cocktails themselves, and the stories behind them. >Created all menu content. Names, blurbs, and stories for all cocktails. >Created bespoke Classic Cocktail SOPs in line with available local products and suppliers. >Created detailed Bespoke Cocktail, Homemade Ingredients SOPs. >Created customised due diligence for the new menus and outlets, including daily checklists, prep lists, daily beautification. >Created a detailed handover and Completion Report for the local team to allow a smooth transition for the new menus with the addition of the new due diligence. >Initial consultation and on-site visit with the Mercure Hotel to review the bars and current drinks beverage program and suggest potential updates and concepts.