Brian M. Email & Phone Number

Aberdeen, Scotland, United Kingdom

Led the development and implementation of innovative F&B concepts for a luxury hotel, under the guidance of a billionaire owner.Conceptualized and launched an Italian steakhouse brasserie and a fine dining restaurant, enhancing the hotel’s culinary offerings.Revamped event menus, significantly improving the quality and appeal of cuisine for approximately 300 annual events.Redesigned the bar lounge concept, introducing a successful afternoon tea service catering to 50 guests daily.Recruited and onboarded a talented pastry chef, elevating the hotel's bakery and patisserie standards for weddings and daily operations.Managed a $15 million USD budget to overhaul and upgrade three kitchens, including the installation of state-of-the-art equipment and the creation of a modern staff room.

Val-D’Isère, Auvergne-Rhône-Alpes, France

Led a world-class culinary team in providing exceptional dining experiences at Chalet Himalaya and Chalet Toit du Monde, both part of a prestigious conversion of a 1682 monastery in the French Alps.Exclusive Dining: Enhanced guest stays by developing and implementing innovative gourmet menus tailored to the unique, luxury setting of the chalets.High-Profile Operations: Oversaw all aspects of on-site culinary operations, ensuring that the gourmet offerings aligned with the high standards expected in an exclusive alpine retreat.

Vancouver, British Columbia, Canada

Directed culinary operations at Hotel Versante, managing three in-house dining venues, five stand-alone restaurants, and a private club's event space. Curated exceptional dining experiences for members with bespoke menus across various restaurants and bars.Delivered exclusive member services, including a lifestyle concierge, and expertly facilitated private events and meetings.Partnered with 3-Star Michelin Chef Alvin Leung as a chef consultant, enhancing the hotel's culinary prestige.

Beijing, China

Successfully managed the growth of Comptoirs de France, a distinguished French bakery chain, from 7 locations to 15 high-end cafes across Beijing.Implemented strategic initiatives that resulted in a fourfold increase in revenue, driven by a focus on innovative desserts and high-quality products.Enhanced the bakery’s offerings by introducing new and creative dessert options, contributing to the brand's elevated market position.After achieving substantial growth and success, made the decision to sell shares and return to the UK for personal reasons.

Beijing, China

Spearheaded the growth of a renowned chain of 12 high-end Japanese restaurants across Beijing, establishing the brand as a leading name in the city's dining scene.Led the culinary direction, ensuring a consistently high standard of neo-Japanese cuisine, including signature rolls, fresh sashimi, and bento box specials.Contributed to the restaurant's multiple local dining awards, enhancing its reputation for quality and innovation.Oversaw the design and ambiance of key locations, including the Sanlitun branch, which features bespoke artistic elements and a well-curated bar, creating an immersive dining experience.Managed staff training, menu development, and day-to-day operations to maintain excellence in both food and service, ensuring a top-tier experience for all patrons.

Saipan, Usa

Continuing my successful collaboration with the same billionaire client, I seamlessly transitioned from my role on the superyachts to lead the culinary operations at International Hotel-Casino.Led culinary operations for the US$7.1 billion Imperial Pacific International Hotel-Casino, which boasted over 20 diverse food and beverage concepts, ranging from Asian and Western fine dining to casual dining, a beach club, night club, and pool lounge. Played a key role in bringing 14 Michelin-starred chefs to helm five of the most prestigious dining venues, including 3-star chefs Jonnie Boer, Alvin Leung, and Christian Le Squer, as well as 2-star chef Ron Blaauw and renowned Chinese chef Jin Qiang. This collaboration elevated the property’s culinary profile to a world-class standard.

Served as the personal chef on three luxury superyachts owned by Chinese billionaire Cui Lijie, providing bespoke dining experiences for VIPs and celebrities.Managed all culinary operations on superyachts, including a 100-meter custom-built yacht, Project EVO, a 40-meter superyacht known for its cutting-edge design and craftsmanship.Worked closely with a team of renowned designers and architects, ensuring the culinary offerings complemented the luxurious ambiance of the yachts.Leveraged high-end culinary techniques to align with the meticulous craftsmanship displayed in the yacht's metalwork, carpentry, and interior design, elevating the overall guest experience.

Park Hyatt Hotel, Beijing, China

Led the development and launch of a highly anticipated 1,200 square meter bar, lounge, and restaurant, designed to enhance Beijing's nightlife scene.Crafted a sophisticated ambiance that attracted a diverse clientele and established the venue as a premier destination in the city's nightlife.

Beijing, China

Spearheaded the creation and launch of Beijing's first gastropub, introducing an innovative fine-dining experience to the Chinese gourmet market.Revenue Achievement: Drove the establishment to a notable annual sales turnover of over 80 million yuan, successfully positioning it as a leading venue in the high-end dining sector.

Beijing, Shanghai, Wuhan, Chengdu, Sanya, China

Spearheaded culinary operations across five esteemed Reign Wanda Hotels, renowned for their 7-star luxury status.Played a crucial role in establishing the hotels as premier destinations for elite dining, contributing to their recognition as top-tier luxury boutique hotels.Orchestrated exclusive events in partnership with luxury brands, significantly boosting the hotels' prominence in the hospitality industry and attracting a discerning clientele.Implemented cutting-edge culinary strategies that complemented the opulent ambiance of the hotels, ensuring an unparalleled dining experience for guests.

Led the creation and ongoing refinement of food and beverage menus, focusing on delivering exceptional and memorable dining experiences for guests.Developed and designed innovative recipes and menus, leveraging knowledge of local market demands and culinary trends while incorporating regional ingredients.Ensured adherence to high food quality standards by inspecting delivery contents for product quality and quantity, and maintaining strict budget controls.

Beijing, China

Pioneered the first fine-dining European restaurant in Beijing with a unique fusion of molecular gastronomy and subtle Asian influences, blending modern and traditional culinary techniques.Served a high-profile clientele including Bill Clinton, David and Victoria Beckham, Kobe Bryant, Arnold Schwarzenegger, and Aaron Kwok.Achieved a significant turnover of 46 million yuan per year, demonstrating successful business and culinary innovation.

Beijing, China

Successfully developed and launched three distinct restaurants within UCCA, an 8,000-square-meter Bauhaus-style art space renowned as a central hub in Beijing's contemporary art scene.Concept Implementation: Designed and executed restaurant concepts that complemented the artistic ambiance of the space, enhancing the overall visitor experience.Collaborative Development: Coordinated with stakeholders to integrate dining experiences seamlessly with UCCA's cultural and artistic offerings.

Beijing, China

Dubai, United Arab Emirates

Amsterdam, North Holland, Netherlands

Gipuzkoa, Spain

Brockenhurst, England, United Kingdom

Isle Of Wight, England, United Kingdom

A-Levels: Food Studies, French, Geography

Level 3 Diploma In Advanced Professional Cookery

9 Gcses Including Mathematics And English