For the last six months we have played host to Basque Culinary Centre student, Juan Carlos Nehme, who had previously worked in many Michelin starred kitchens across Europe including Geranium in Denmark and Koy Shunka in Barcelona.
During this time he developed a report based on the most effective way of developing an F&B strategy within a hotel group. Supervised by consultant Ross Hodgson, he met with senior executives from across the global hotel industry including Ennismore, Hilton, Accor, Wynn Hotel & Resorts, Marriott, IHG, Six Senses, Virgin Hotels and Starwood Hotels & Resorts.
We would like to take the opportunity to thank him for the time he spent with us, wishing him all the best in the next stages of his career.
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