Andrew Joyce Email & Phone Number

Dubai, Ae

Dubai - Danang - Doha - London

Enjoying the fruits of my hard labour to create something of my own along with my partner and wife Corinna, our goal is to help others achieve their dreams!Opening our own restaurants in Vietnam, Consulting for great people that love food and beverage, brand brokering if thats what support people need. We are an F&B resource.However our focus is to build Orphanage, a safe place for kids, a school, hospitality training center and school for fashion design. My Wife and I are community spirited and excited about B&B and creating some fab eateries in Vietnam and beyond.

Dubai

Developing F&B strategies in Europe, Eastern Europe & UK with strong F&B partnerships for all our developing & open Hotels with all our Hilton brands across the EMEA region.Creating unique partnership opportunities with leading restaurant operators, brands, signature chefs in lease, franchise or joint venture partnership opportunities.

Dubai

Responsible for the overall food and beverage development and operations for Middle East, Africa and India region for the Fairmont, Raffles and Swissotel Hotel brands.Created and rolled our regional F&B strategy and partnered with all the Hotels in the MEAI region to drive the strategy forward.Whilst in FRHI my role was 50% development and 50% operations which meant working on all the new projects including the prestigous Katara Lusail project.

United Arab Emirates

Director of Restaurant Development MEA looking after Restaurant Concept Development for Hilton World-wide MEAHilton worldwide has the most aggressive development strategy in the world and my current role is developing the food and beverage concepts and F&B strategies for Hilton Worldwide across the Middle East, Levant and African & Indian Ocean region for all the new properties.Hilton Worldwide in the Middle East and African region has five brands currently which are the prestigious Waldorf Astoria, Conrad, Hilton, Doubletree by Hilton and Hilton Garden InnWe have recently opened the Conrad Dubai, Waldorf RAK and several new Hiltons in the region. A large part of the work I do is developing relationships and third party deals with strong brands and renowned chefs worldwide.In addition to new Hotels I also develop the capex projects for all the current 61 Hotels for the company working with the F&B teams on the concepts and development for each property.I am working with construction companies, Interior designers, kitchen consultants, feasibility and project companies.Return on investment for owners is key and a major part of the work to develop F&B Strategies is ROI development work.HRG has 18 prototypes in the portfolio of which 6 are fully developed concept brands that can be rolled out across all full service brands of Hilton Worldwide. Levantine prototype has been developed for our region with a full design package, interior and restaurant operations manual and this is similar to the work in Noodle House which I had done before in Jumeirah.

Dubai

Working with the regional F&B teams across MEA focused especially in the Arabian Peninsula region.Developing all the new F&B outlets for all new Hotels and concentrating on current F&B operations in the region.Fully accountable for the regional cost centres, P&Ls for all hotels, the company SALT quality measuring tool and marketing & promotional activity in MEA.

Dubai, Uae

Successfully completed the opening of the Galeries Lafayette gourmet store in the DubaiMall for French department Stores Brand with huge media attention and a grand opening.Responsible for the conceptual development of front of house and back of house,production kitchen, FB concepts and food and beverage operations of 17 different foodCounters, outlets and menus for the all the cuisines.Driving sales with home delivery, home Kitchen, events and weddings for the gourmetstore, developing the concept with aim of opening more concepts throughout the MiddleEast region working to a strategic vision.Responsible for P&L, Forecasting, Budget and Strategy for Lafayette Gourmet

Dubai, Uae

Development of the Noodle House Brand and the Jumeirah restaurant brandsConcept Development of New Brands (Urbano, Sana Bonta, Al Freshco)Development of Franchise Modules for Restaurants to use WorldwideMenu Development, direction and roll out WorldwideCreating New Brands for Jumeirah Restaurants for Franchising (Three to date)Franchise Development (creating Model for sale)Creating a Hygiene Department for all brandsManaging Projects on design scope and buildSupply chain and logistics solutions worldwideProduct Specification definitions for Branding with Manufacturers internationallyOperations Management for all Brands within UAE and WorldwidePress Launches of New Restaurants WorldwideCoordinating promotions for Brands with celebrity and world class ChefsTelevision Appearances as Chef and Brand DirectorGood Morning Kuwait, Dubai TV, Channel 7, Radio promotional

Dubai, Uae

Responsible for Concept development for the new Jumeirah Living properties, planning, development, F&B manuals and execution.

Still in same company but worked on dual roles, Food and Beverage Director for Jumeirah Living and Development Chef for Jumeirah Restaurants

Dubai

Responsibilities and Achievements in Madinat JumeirahDay to Day operation of three large properties one 5* Hotel, Souk MJ and The Conferencefacilities, 292 Suites, 300 Villa Rooms17 Outlets in TotalBrigade of 500 ++Completed opening of two 5* properties in the resortCompleted opening of Souk Madinat (8 restaurant Bars in 80 Shop complex)Completed opening of Dubai's Largest Ballroom and Concert facilitiesAchieved ISO 9001 in all propertiesSet up HACCP System for MJ (Interlinked HACCP Recipe System)Set up Dubai Municipality pre requisite program for Madinat JumeirahSet up Recipe, FBM system and procurement system for Opening Madinat JumeirahPurchasing of all new small and Large Equipment for ResortWorking on Blue prints kitchen plans for five properties with Middle East region

Responsibilities in Stirling and EICCHospitality DiningRanked 12th Conference Centre in the World1000 Covers Set Dinners1500 Buffet2000 + ReceptionsFine Dining Banqueting for up to 300 CoversDealing with Clients from the Corporate and Public marketComplete Running of Back of House Management and Kitchen BrigadeFood Specification and ProcurementAchieving 21.1% food cost in both establishmentsConstruction of Themed Banquets and Trade EventsAchievementsSetting some of the highest Standard and Well Recognised Banqueting Food in ScotlandAssisting with Tenders for Edinburgh Castle and Stirling CastleWorking with the Architects on the Kitchen Design for Stirling CastleBringing Restaurant Style Food to the Banqueting SceneInfluencing Organic Food into the MenusAchieved world recognised ISO 9002 (First Kitchen in Scotland to have done this)Whilst running the two Establishments I have been working on my own portfolio which is tobring High Standard Restaurant food to the Banqueting Market in Scotland and with thatkeeping up with the Changes of Society by Influencing my Menus with Organic produce andkeeping them GM free.

www.marriott.com/hotels/travel/lonch-london-marriottCo Responsible for Opening this New Five Star Hotel, 400 BedroomsDay to day Running of Room Service, Banqueting, Fine Dining Restaurant, Brasserie andStaff DiningIn charge of a Brigade of 40, running the back of house staff of 16Working with Marriott's 39 steps Hygiene Standard ProgrammeResponsible for setting up the administration for the KitchenAchieving Excellent Food Cost and establishing the World recognised standards of Marriott.

Melbourne, Australia

Grand Opening involving 40 restaurants, 400 Bedroom HotelDay to day running of Room service, JJS Restaurant, Mahogany Room, Crystal ClubOverseeing the Conservatory RestaurantSupervising the Middle Eastern and Far Eastern Sections of the Department

Canberra, Australia

Fine Dining and Contemporary Cuisine, influenced by Pacific Rim

Brasserie Style dining predominantly influenced by Thai and Vietnamese Cuisine

London, United Kingdom

Bermuda

London, United Kingdom

City And Guilds 706/1 706/2, Hospitality

I studied to be a Chef

City And Guilds 706/1/2, Hospitality

Grades Achieved City and Guilds 706/1 Pass * City and Guilds 706/2 Credit Primary Royal Health and Hygiene Secondary Royal Health.

French Cse A English Cse; Maths Cse B