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

www.culinarydevelopmentinc.com

Culinary Development Inc. Integrates Experienced Culinary Consulting with building of Creative and Inclusive Restaurant Concepts.
http://culinarydevelopmentinc.com/

Culinary Director

Leylaty Group

As a Culinary Director, I was overseeing all operations of culinary team of 250 chefs and 80 stewards with seven restaurants from la carte Nikkei cuisine. Lebanese restaurants and take away, Pan-Asian restaurants in two cities, compound café and restaurant, Take Away Asian Bar, International Buffet Restaurant, Indian restaurant, and pastry retail shop.
My Key Accomplishments
♦ Spearheaded and delivered projects as F1 catering and Ramadan tent with 1000 daily covers.
♦ Led ballrooms 2500 per external banquet operations and delivered private dinner to sport events.

The Arts Club Dubai

As a Executive Chef, I have prepared and controlled budget of AED120M with a focus on reducing additional costs. I have directed overall operations of club with 65000 sg.ft hardware and 120 FTEs; reported to COO. I have managed the installation of POS to oversee retail activities. I have overseen creation of kitchen design and execution of planning while converting innovative concept into food creations.
My Key Accomplishments
♦ Planned and led successful pre-opening of three astonishing restaurants and night club.
♦ Designed and implemented stewarding, OS&E, staff-canteen, purchasing, and recipe system.
♦ Built and delivered three innovative restaurants concepts, eight destinations bars, nightclub, and cigar lounge.

Executive Chef

Jumeirah Group / Jumeirah Hotels & Resorts

Revinate score increased by 18% in 6 months
LQA result August 2019 : 96,6%
Food cost decrease from 30% to 23 %
Daily purchasing and cost control management
Monthly menu engineering and sales mix 
Full creation of hotel healthy and organic Banquet menus (DDR)
Creation and management of a new vegetarian and vegan identity
Co Creation of hotel pastry identity
Recruitment, development and mentoring of a fully new chefs team through collective and individual trainings and SOPs creations
Performance management
Co creation of 2020 F&B Budget
Repetitive A grade in HACCP audits

Executive Chef, Al Mahara at Hotel Burj Al Arab

le Chalet de la Forêt

Served as an Executive Chef for two-star Michelin restaurant at Brussels (Belgium) with 35 FTEs and €3.5M budget. I have acted as a member of Relais & Châteaux and Les Grandes Tables du Monde.
My Key Accomplishments
♦ Developed and launched second restaurant "Amen" in 2016.
♦ Delivered short and durable circuit sourcing through a professional vegetable garden implementation of 1200M
♦ Increased business revenue through menu engineering and creations that enhanced price per cover from €140 to €235
♦ Created new menus and executed strategic toolset and sequence pattern that reduced food cost from 33% to 24% and improved conversion rate from 10% to 30%.
♦ Led the design, development, and launch of secondary casual luxury restaurant in 2017, including total installation and menu engineering.
www.lechaletdelaforet.be

Executive Chef, 2 Michelin stars

Choux de Bruxelles catering and restaurants

Exclusive Event catering business with multiple locations and several restaurants. central kitchen with 45 chefs on-site. Operating model creation, guest satisfaction program improved with 15%
Star chef partnership program initiation
Enhancing conversion rate with 16%
Full creation and implementation of seasonal function menus
F&B overall performance increase of 8%

Foodstock Retail and Restaurant

As a Executive Chef | Co-Founder, I have managed overall operations of business, including pre-opening, implementation, logo and identity design, hardware layout development, infrastructure, zone definition, and receiving/stock area building. I have administered the deployment and maintenance of accounting/ invoicing system for effective management of accounting operations.
My Key Accomplishments
♦ Delivered strategic leadership to a team of 30 members and encouraged them to achieve set goals.
♦ Arranged training and development programmes for staff members to boost knowledge and performance.
♦ Analysed requirements and recruited a team of 30 employees from butcher-fishmonger to sales and admin to meet staffing needs of business.

mmmmh! 

Retail and cooking lessons  for corporate and private, team building, culinary academy.
I have coached and mentored 15 independent chefs and five new menus per semester; accelerated performance at individual and group levels and recognized as market leader.
My Key Accomplishments
♦ Achieved and maintained 60 % conversion rate with incoming mirroring process.
♦ Built and directed three new sequences of academy (seven weeks teaching) and 30 new public lessons with focus point and cross selling through retail store that enhanced GOP by 12%
♦ Implemented new sequence toolset for the management of 1600 annual cooking classes, corporate, and public with 10% annual growth.

Executive chef

Restaurant Hecker, Diningroom Harmony

Two restaurants in Antwerpen, Belgium both selected by the press as top of town.

Founder and owner

Scholteshof

Executive Chef, 2 Michelin Stars

Hello, my name is Kasper. 
I have proven track record of excellence in Senior F&B Roles, from leading hospitality venues to stand alone niche creations, unique or mainstream restaurants / QSR to major catering operations - in GCC as Europe., building identities, - strategy and projects with long term vision. 
Passionate, kind, honest and innovative leader with demonstrated expertise in leading department operations, including budgeting, forecasting, resource planning, and waste management, conducting training/development sessions, and overseeing teams to achieve shared visions and
goals.
I tackle life and career management scenarios with meticulous strategies based on my expertise in the following areas:
♦         Hospitality Management
♦         Kitchen Hygiene & Food Safety (HACCP)
♦         Continuous Process Improvement
♦         Menu & Product engineering
♦         Trendsetting & Spotting
♦         Performance Management
♦         Menu Planning & Costing
♦         Guest Satisfaction & Retention
♦         Research & Development
♦         Revenue. Profit Generation, Relationship Building
♦         Golden Culinary Standards
Connect with me today to find out how I’ll make your mission my mission, to
help bring ALL of your business objectives into focus!

taplio

The Battle

Scot Turner

Kasper Kurdahl

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