The Randstad, Netherlands
Food has always been the lens through which I see hotels. Not as a department to manage but as the living soul of a property. The thing guests remember long after they have forgotten the room rate. Over 25 years, I have built F&B programmes inside some of genuinely special places. The Anantara Grand Hotel Krasnapolsky on Dam Square in Amsterdam. Luxury resort properties across the Caribbean and East Africa. And for the past seven years, across an 80+ hotel portfolio spanning 14 countries with Rotana Hotels & Resorts. In that time I have earned two Michelin Stars at The White Room in Amsterdam and Bedford Restaurant in London and a Michelin Selection at Finz in Abu Dhabi. Those recognitions matter to me, not as trophies, but as proof that rigour and creativity can coexist with commercial reality. What I bring to a senior role is not just a culinary background or a corporate track record it is both, genuinely integrated. I understand kitchen brigades and ownership P&L conversations. I can design a menu and defend a capital expenditure. I have opened properties, turned around underperforming ones, and built teams that outlast my tenure. At present I lead F&B strategy, concept development, and performance across 300+ dining venues and 46 concurrent projects, with full P&L accountability for $247M+ in annual revenue. AREAS OF EXPERTISE Luxury & Ultra-Luxury F&B Strategy | Michelin-Level Culinary Direction | Hotel Pre-Opening & Renovation | Resort Concept Development | P&L & EBITDA Accountability | RevPAR & ADR Strategy | Owner Relations | Capital Expenditure Planning | Multi-Property Portfolio Operations | Talent Development | 14 Countries
Elevated to corporate VP following five years as Corporate Director with full strategic and operational accountability for a 80+ hotel luxury and upper-upscale portfolio across 14 countries. - Executive leadership across 300+ dining venues and 46 concurrent development projects, with full P&L accountability and EBITDA delivery - Strategic partner to GMs, Area VPs, and ownership groups on hotel-wide performance directly contributing to RevPAR and ADR improvement - Define and execute corporate F&B vision at the luxury tier, ensuring dining experiences reinforce each property's brand positioning and guest promise - Lead capital expenditure planning and ROI analysis for all F&B investments including restaurant design, kitchen build-outs, and concept launches - Drive digital transformation, supplier renegotiations, and ESG initiatives delivering 8–10% operational cost reduction Chair cross-functional committees with Design, Finance, Legal, and Operations to safeguard brand integrity while maximising commercial return
Lead menu development and culinary innovation to ensure a unique and high-quality dining experience for our guests. Monitor industry trends, competitor activities, and customer feedback to identify opportunities for improvement and innovation. Conduct regular performance reviews and provide ongoing training and development opportunities for culinary and F&B teams. Foster a culture of creativity, collaboration, and excellence within the culinary and F&B teams Build and maintain strong relationships with vendors, suppliers, and culinary partners to negotiate favorable terms and source high-quality ingredients. Develop and implement strategic plans to enhance the overall F&B offerings for each new hotel property, taking into account local market trends and guest preferences. Monitor pre-opening budgets, timelines, and deliverables to ensure successful project completion within established parameters. Provide ongoing support and guidance to operational teams at new hotel properties to optimize F&B performance and achieve revenue targets. Responsible for the development and design of restaurant spaces, producing detailed F&B concept briefs aligned with market and future trends.
As the head of culinary operations for a renowned hospitality brand, I lead a team that manages the culinary offerings of 70 luxurious hotels spanning 14 countries, and over 300 unique F&B outlets. My role includes overseeing the F&B design of all new outlets and hotels, ensuring that they align with the brand's strategic initiatives and deliver an exceptional culinary experience to our guests. In close collaboration with the project team, I review and optimize kitchen layouts, back-of-house designs, and equipment specifications for all new outlets. I work closely with the CVP of F&B to develop new restaurant concepts and provide detailed briefs to ensure their seamless execution. With a staggering 46 projects underway, I remain deeply involved in every stage of development. I am committed to building and promoting partnerships with suppliers to streamline purchases, reduce costs, and maintain quality, resulting in significant cost savings for the organization. My successful launch of F&B programs such as U.A.E BBQ masters, sports hub, and menu engineering programs on all specialty restaurants have significantly enhanced our brand's visibility, pricing strategy, and market capture in our sports bars. I have also been instrumental in the full redevelopment of specialty restaurant menus across all hotels, upgrading menu items, menu design, and reducing portions by 10%. With my expertise in culinary operations and innovative mindset, I continue to drive sustainable growth and operational excellence for the organization.
Full strategic and operational accountability across an 80+ hotel luxury and upper-upscale portfolio spanning 14 countries. Reports to CEO, partners with COO, Area VPs, and ownership groups.
Directed pre-opening pipelines across 80+ properties in MENA, Africa, and Europe, embedded on-site for multiple hotel launches with full responsibility for operational infrastructure, vendor coordination, and handover to Operations.
Full hotel operational leadership at a high-volume international gateway property within the premium NH Collection brand. - Held full cross-departmental oversight as AHD directly managing Front Office, Housekeeping, F&B, and Maintenance teams - Monitored and optimised RevPAR, ADR, and occupancy metrics daily; contributed to above-market rate positioning - Managed departmental budgets totalling EUR 90M annually, reducing operational costs by 9% - Designed and implemented the 'RUN' F&B excellence training programme improving meeting and event satisfaction scores by 5% - Directed the STAR leadership development programme, improving overall guest satisfaction scores by 2.5 points
Full hotel operational leadership at a high-volume international gateway property. Direct line management across all hotel departments.
One of Europe's most iconic five-star heritage hotels 451 rooms, 6 dining outlets, Dam Square, Amsterdam. Led full culinary operations through a complete property rebuild. - Collaborated with 3-Michelin-Star chef Jacob Jan Boerma to achieve Michelin Star recognition at The White Room (2017) - Generated EUR 25M annual F&B revenue; instrumental in winning Best Bar in Europe 2016 for The Tailor Bar - Managed a brigade of 55 chefs across 6 dining concepts, from casual brasserie to Michelin-level fine dining - Delivered complete kitchen renovation and restaurant redesign with zero service interruption across 55 months of phased construction