Auden Hospitality

We are on a mission to make hotel F&B great again because great hotels need great food & beverage outlets.

This belief resonates throughout every project we undertake. Whether we are implementing transformative opportunities within your restaurant, bar or lounges, providing guidance during a launch, or creating a new strategy or concept, we approach each project with humility and collaboration to craft the very best experience for you, your team and your guests.

Partner with us to bring your vision to life.

Founder & Managing Director

The Burnt Chef Project

Did you know, 4 out of 5 hospitality professionals report having experienced at least one mental health issue during their career?

The Burnt Chef Project is a globally recognised not-for-profit Social Enterprise, fully committed to making the hospitality profession healthier and more sustainable by focussing on people's wellbeing first.

Chief Ambassador

SISBAN

Responsible for the implementation of key business strategy in the Food division of SISBAN with direct responsibility for the central support functions to assist the three UK operating brands over 16 locations and one brand in New York as well as specific projects around successful scaling of the brands, implementing a new operating principle into the management teams and the launch of the SISBAN Leadership Academy.   

Reporting directly to the Group CEO, this role also encompasses the direct management of the Project Management Office across all operating regions.

Chief Operating Officer

A fantastic role leading the Qoot Co. businesses in London and Dubai responsible for the ongoing operation and growth of our key brands across our casual, quick service and delivery kitchen businesses.  

In the role I have been given full responsibility for the business to ensure we not only meet our financial targets to build value in the company and our brands but to also increase our team engagement and integrate our businesses into the community where we operate.

Managing a central team of 12 people, a store workforce of 300 and reporting directly to the board this is a role that never stops evolving or growing.

Vice President Operations

Responsible for the operations in London and supporting the set up of office and operations in Riyadh as the company portfolio grows.  This role is focussed around managing special projects as well as ongoing F&B operations.  

The key highlight of the role was to act on the companies behalf to assess the operations during a company acquisition in Kuwait as well as the onboarding and integration once the agreement had been made implementing key systems into the operation in line with our company operating model.

Senior Operations Director

TGP International 

I was promoted in August 2017 to oversee all operations including special projects including a hotel opening in Montenegro and pop up in Davos for the World Economic Forum.

During my time in the role I was responsible for overseeing the U.A.E managed properties in Dubai and Abu Dhabi liaising with site teams and owners as well as brand representation, pre-opening and concept development projects.

UAE Operations Director

Conrad Hotels & Resorts

Conrad London St James, 256 room five star hotel, 1 restaurant, 1 bar, 1 tea lounge, 7 meeting rooms, 1 Executive Lounge

In August 2014, I was a key driver in the conversion to the Conrad London St James, working with the owning company and Conrad Brand team to ensure a successful rebrand in five weeks as well as the IHG team to ensure a smooth transition.

Part of the Pre-Opening team for the InterContinental that opened in November 2012, had a successful opening that cemented the hotel as the hub of the 'Westminster Village' establishing the hotel in the top 30 hotels in London on Trip Advisor and a guest survey satisfaction of 87.7% average over the two years. 

Responsible for the strategy for F&B departments, I established with my team the Blue Boar restaurant which won Diners Choice Award in 2014 by Opentable customers and established Afternoon Tea to deliver avg. 1000 covers per month in 2014.

Hotel Manager

Dorchester Collection

AA 5 star hotel, 70 bedrooms, 2 restaurants; Restaurant Coworth Park (1 Michelin Star, 3 Rosette's), The Barn (1 Rosette), The Drawing Room, Spatisserie, C&B 4 rooms, Outside Events up to 400 people.

Part of the Dorchester Collection, Coworth Park is one of the finest country house hotels in the UK.  Responsible for the running of the F&B operation as well as strategic planning and marketing of the outlets working closely with The Dorchester and 45 Park Lane.

Food & Beverage Manager - Coworth Park

Cedar Court Grand Hotel & Spa

York's first AA 5 star hotel, 107 rooms including 13 suites, 2 Restaurants, 1 Bar, Whisky Lounge, C&B 7 rooms, Spa

Approached to join the opening team for Cedar Court Hotels, Yorkshire's largest independant hotel group.  Hotel opened 7th May responsible for Food & Beverage, Reception, Concierge, Guest Services, Housekeeping.  Managed operation in absence of General Manager July '10 - Jan '11 reporting directly to Group Operations Director.

Deputy General Manager

De Vere Hotels

I was appointed Deputy General Manager following a re-structure of the Senior Management team that included taking on the responsibility of the rooms division in the hotel in particular housekeeping and Front of House as well as F&B.  My role also involved managing the health & safety requirements in the operation to ensure all departments complied with regulations and the development of my teams.

Deputy General Manager - Oulton Hall Hotel & Spa

AA 5 Star hotel, 152 bedrooms, 2 Restaurants, Drawing Room, 4 Bars, C&B 13 rooms, Spa & 27 hole Golf Course

Progressed through junior and deparmental management roles before being promoted to F&B Manager, part of the Senior Management team. In this role I managed the £7m refurbishment of all the food & beverage outlets as well as the opening of new £5m clubhouse.

Food & Beverage Manager - Oulton Hall Hotel & Spa

In 2015 I threw away a 15-year career... and it was the best thing I ever did!

I left luxury hotels to work in independent restaurants and quickly learnt that restauranteurs think differently than Hoteliers.

While doing so, I worked across 14 countries in Europe, the Americas and the Middle East.

With some amazing brands & chefs like Dorchester Collection, InterContinental hotels, Alain Ducasse, Dominique Ansel, Greg Malouf, Frederic Vardon and Asia de Cuba.

It has been an amazing journey.

Opening multiple restaurants (40+ and counting)
Opening hotels (4 in total in two countries)
Remotely managing operations internationally (16 brands and 85 restaurants)
Working with suppliers, investors, clients, owners and teams to create unique experiences.  

By the end of 2021, in my role as the COO of a global investment firm, it dawned on me that the skills honed during my time as a restaurateur could be leveraged to benefit hoteliers. 

It became apparent through recurrent feedback that Food and Beverage posed persistent challenges for hoteliers.

So, in March 2022, I created Auden Hospitality with a mission to help hoteliers think differently about their F&B operations to create outlets their guests will love.

All while doing this with a people-centric approach, working with The Burnt Chef Project as an Ambassador to improve the conditions of the amazing people that work in the industry.

Fast forward two years, we are an award-winning agency building a reputation within the industry, we aren’t normal consultants because we are also operators, we understand the challenges the industry faces because we face them too!

It’s why we can bring real-life knowledge and experience to your operation.


My Interests:

➡️ Auden Hospitality, an advisory agency determined to challenge the expected.
➡️ Keynote speaker sharing ways to think differently about F&B.
➡️ Industry-focused focussed podcast, Hospitality Huddles.
➡️ Newsletter specifically aimed at F&B Leaders, read in 57 countries, F&B Insider.
➡️ Eliminating the stigma around mental health in the hospitality industry.
➡️ Advisor to SaaS products in the hospitality space.


My Highlights:

➡️ Opened 40 restaurants and counting.
➡️ Opened four hotels in two countries.
➡️ Worked in 14 countries across 3 continents.
➡️ Created and opened 8 restaurant brands.
➡️ Managed global operations grossing over $50m annually.


Get in touch:
📝 Send me a message on LinkedIn, and let's connect.
🖥 Visit our website at www.audenhospitality.com

Scot Turner

Spire Healthcare Group plc

Culinary Medicine Specialist

4 out of 5 hospitality professionals report having experienced at least one mental health issue during their career.

The Burnt Chef Project is a globally recognised not-for-profit Social Enterprise.

 

We're fully committed to making the hospitality profession healthier and more sustainable by focussing on people's wellbeing first.

​

Tailored Taste Ltd

Consultant Chef /Plant Based Nutritionist/ Culinary Medicine/Health Diva/Health & Wellbeing Coach

Founder

The Royal Hashemite Court

Private Chef|Plant Based Nutrition|Culinary Medicine|Project Management

UHNWI 

•	Developed and launched menus and innovative food concepts and strategies 
•	Lined up reputable suppliers, ordered and monitored procedures, assisted with stock
•	Health and hygiene; reviewed kitchen safety and production of food 
•	Trained and developed chefs; mentored food development teams and drove operational excellence, recruited teams and implemented due diligence procedures
•	Designed kitchens and layouts including equipment identification, modernised and updated existing operations
•	Allowed to create and lead strategic projects that delivered for the client (Hyper personalisation)

Consultant Chef

Bespoke Kitchen Foods

Development Chef

Tailored Taste

“Reinventing the Personal Chef: Gourmet Delivered to Everyone”.

Having a private chef is no longer just a luxury of the rich and famous. Individuals or families with neither the time nor the talent to plan weekly menus, shop for groceries or make meals from scratch... That's where I come in to help you.

At Tailored Taste we offer a regular personal chef service for customers with a busy life style, limited time to shop and cook yet wish to enjoy high quality, home cooked, relaxed and hassle free food on demand. 

As your private personal chef I start with a complimentary consultation. I custom design my clients menus according to their needs, writing recipes specifically for each client. If you have allergies, intolerances, food preferences (vegan, vegetarian, dairy free, budget friendly, etc.), specific health goals, or simply don’t like something, I make your food exactly how you like it. We discuss how you want your meals.

On your cook day I come with everything I need (all I need is a clean kitchen to work in and a bit of space in your fridge/freezer.) I bring the groceries which I purchase just before arriving – the freshest ingredients, sourced locally when possible. I spend between 3-4 hours on average and leave the kitchen clean, smelling amazing and your fridge stocked with homemade food made specifically for you! You have a menu with reheating instructions on your counter. You enjoy your meals at your convenience.

I also offer custom cooking classes for team building, girls nights out & more – contact me to design your perfect class.

Managing Director|Food Architect |Personal Chef|Consultant

Royal Court Bahrain

Private Chef to a VIP Family in the Persian Gulf.

 Setting up brand new kitchen in Palace 5 star hotel standard. VIP weddings and functions up to 800 covers. Requiring a high level of flexibility and repertoire. Preparing high volume meals for social and professional gatherings held at private residence. 
Planned, developed, organized and implemented menus for all snacks, lunch and dinner followed by dessert. Developed menu keeping in deep consideration nutritional aspect yet desirable gourmet flair. 
Planned healthy and nutritional dietary plan for every family member. Working alongside nutritionist in London to achieve the results my principal desires. Primary focus on Gluten free and coeliac diets. Developing recipes in this area.

Private Chef(UHNWI)

Wilson Vale Catering Management

Knowledge and experience of professional cooking to lead a team of staff and efficiently run a kitchen. Planning menus
Making sure food is of the right quality and price and is produced on time
Managing stocks of food
Ordering food from suppliers
Controlling a budget and keeping accurate records
Managing health and hygiene procedures
Organizing the staff duty Rota
Recruiting, training and developing staff.

Chef Manager

Two years of service to a VIP family. I was head of my department with a team of 4 Chefs and 4 direct housekeepers to work with and train. I implemented a system in the palace and two other houses of residence. Due to Protocol I am limited to discuss this family in detail.

Private Chef (UHNWI) 

Hospitality Professional | Health Coach |Functional Nutrition | Detox Specialist | U/HNWI | Culinary Medicine Specialist | Chief Ambassador -TBCP | Founder Of Tailored Taste Uk

Having worked as a chef for the past 20 years, I have gained a profound love for food and the hospitality industry. My career has allowed me to travel the world learning about different cuisines, flavour profiles and culinary techniques.

I have come to a point in my life where I’d like to combine my skills and embark on a new journey focussing on helping people overcome health challenges by introducing them to the benefits of eating healthy food, detoxing, toxicology and nutrition.

Whether it's weight loss, ways to improve digestion, recovery from inflammation or simply just adopting better eating habits, I want to support clients while they work towards a healthier, more balanced life. 

Having recently qualified as a Detox Specialist and Holistic nutritionist, I truly believe in the power of food, more specifically that food is medicine and want to share this with my clients. 

Culinary medicine is a unique concept that combines nutrition and culinary knowledge blending the art of food and cooking, with the science of medicine. 
The idea of using food as medicine works on the belief that you can use natural foods as well as conventional medicine to heal people.

By combining years of experience as a chef and my training as a holistic nutritionist, I can help clients make excellent food-based decisions about how to eat food that prevents disease and treat existing problems including chronic conditions whilst restoring a sense of wellbeing.

My work now involves empowering clients to take charge of their health, manage food habits and live with any on-going health conditions but from a point of strength and control. 

I offer personalised detox plans based on science-backed detox protocols that can help clients build a personalised detox plan, including toxicity screening, symptom assessment, food plans and guide them towards a healthy whole foods diet long term.

taplio

The Battle

Scot Turner

Halima Ferreira

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