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

Europa Kantiner

Chief Operating Officer /Vice. dir. Europa Kantiner

One Thirty Labs

Member of the Board of Advisors

https://www.urban-hospitality.com

URBAN HOSPITALITY
Urban Hospitality helps curate and develop hospitality brands, ensuring they grow local urban roots in the defining cities of Scandinavia. We also assist Nordic brands reach their potential scale on international markets.
We are guided by the unexpected, the memorable, and the generous flavours of local urban living. Our services include unique placemaking and experience design within the world of hospitality and retail. Curated services shaped by solid operational experience and a deep understanding of future trends and consumer engagement strategies.

Founder & Owner

InspireBeSocial

The vision for business & humanity
We bring thought-leaders, innovators and change-makers together

People who share a common quest: To inspire development with a holistic approach. To cultivate curiosity and provoke reflection for your development. Presence, authenticity and ethics are keywords when creating space for reinvention on personal as well as professional levels.

Inspirebesocial is a member driven community.

Founder

The Social House Copenhagen

Welcome to The Social House
The Social House is your creative hub in the heart of Copenhagen – a private members’ club for a select group of creators, innovators and business leaders.
The Social House offers it membership a holistic ambiance of mindfulness, dinner conversations and cultural events, creating an inspiring environment for new ideas and community-building.
The Social House is a shared environment designed to support and connect. We nurture mutual trust, generosity and a shared sense of the collective. As a community, we seek to build common values and ideas while supporting and inspiring each other to reach our personal goals and potential.
The Social House is a curated space in a heritage townhouse that offers a range of classic salons and warm, intimate speakeasies, all enriched by comfort-conscious modern interiors.
The Social House is your private stage at all hours of the day, whether you drop by for a drink from our members-only honesty bar or book an event space for memorable business meetings complete with masterly in-house catering.

Leith Society

Country Manager at Leith Society, Denmark, The Netherlands & Sweden (Consultant)

Wilsons, Nordic bar & kitchen, www.wilsonsmallorca.com

Gm & Founder

Restaurant Address - https://www.addresstuborghavn.dk

ADDRESS is a unique waterside waypoint where you can enjoy a glass of wine, gastronomic cuisine and your morning coffee.

A relaxed everyday meeting place offering sea views and harbourfront living – a welcoming address that lets you feel at home.
ADDRESS serves honest and flavourful cuisine made with sustainable seasonal produce and a great love of local Danish artisanal specialties.

ADDRESS is also a place for wine lovers. Mainly serving wines of European provenance, we select and uncork our wines with discernment to offer rewarding experiences.

At our wine bar you can also enjoy an aperitivo – a glass of wine served with light dishes of Danish farm-to-fork specialties.

GM & Partner

www.vejroe.dk

www.vejroe.dk
a piece of silence in beautiful Denmark

General Manager

www.nimb.dk

Director of Operations

Experienced Founder with a demonstrated history of working in the think tanks industry. Strong business development professional skilled in Hospitality Industry, Event Management, and Pre-opening.

taplio

The Battle

Scot Turner

Michael Wilson

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