General Manager, F&B Development and Operations, Roya International
Andrew has a remarkable career spanning 22 years. A chef by trade, Andrew started his career with Hyatt Hotels and rose to head chef working in some of the world’s most iconic hotel properties and independent restaurants including stints at Bather Pavilion, Mission Hill Family Estate and Hayman Island to name a few.
After more than ten years leading kitchen teams to success on three continents Andrew turned his sights in 2008 to the UAE and more of an operations role. A tenure at Emirates Palace was instrumental in setting Andrew up to help launch a new food group and the development of three new brands for the UAE market. Having gained an in-depth understanding of operational food and beverage requirements, Andrew brings to Roya an exceptional portfolio of specialist knowledge and experience in all aspects of the hospitality food and beverage industry whether from menu planning, creation and engineering to an ability to comprehensively review back of house operations and services.