Welcome to
OLI Hospitality
original.
life.
Inspired.
About
Oliver is a world traveled hotel executive born into hospitality through his father, an accomplished Executive Chef. From a part time summer 'job', the nickname 'Oli' came with the expectations for professionalism, integrity and attention to detail, from the first position, a dishwasher. The steps that followed, lit the fire of a delicate, challenging, career path. With a traditional European apprenticeship, U.S. hospitality focused reinvention and cutthroat financial accumen, and Asian's dynamic creativity and heartfelt hospitality. his leadership was honed. Always humble, always learning, from daily operational excellence, to massive integrated resort projects or Michelin and Worlds Top 50 collaborations. the passion shines bright.
With dual USA / Germany nationality, Oliver excels in the fast paced environment that is hospitality.
oli - Original hospitality / Life experience / Inspired always
Experience
Peninsula Hotel Tokyo - 1 Key Michelin
Director of Food and Beverage
Ginza, Tokyo, Japan
Leading the Culinary and Food and Beverage Division.
302 guest rooms / 7 F&B Outlets / 1,301 sm MICE
Returned to The Peninsula Hotels group to elevate personalized dining experiences across six outlets and banqueting blending Peninsula heritage with Japanese sensibility, including a strong commercial mindset
Executive Assistant Manager - F&B
Hyatt Regency Tokyo
Shinjuku, Tokyo, Japan
Lead Culinary and Food and Beverage divisions.
712 Rooms / 8 F&B Outlets / 4,100 sm MICE
40 million USD F&B Revenue
Oversaw major F&B Repositioning - renovation of three Food and Beverage outlets including Nineteen Eighty Lounge & Bar (New), Crossroads Kitchen, and Regency Club. Guest Rooms, Gym, Lobby all renovated
Executive Chef - supporting F&B
Grand Hyatt Jeju
Jeju City, Jeju-do, South Korea
Lead Culinary and supported Food and Beverage
1,600 Rooms / 14 F&B Outlets / 850 sm MICE
50 million USD F&B Revenue
Lead Culinary (and F&B in absence of DOFB) from pre-opening in Hyatt's largest property in Asia, part of the Jeju Dream Tower Integrated Resort
Culinary Director (two properties)
MGM Macau / MGM Cotai
Macau, SAR, China
Lead Culinary division for MGM Macau / MGM Cotai
2,000 Rooms / 20 F&B Outlets / 5,350 sm MICE
100 million USD F&B Revenue
Lead Culinary for MGM China, including development of MGM Cotai (4 billion USD Integrated Resort) F&B. Sourced / Negotated / Developed dynamic concepts with World Class Celebrity Chefs Mauro Collagreco / Mitsuharu Tsumura / Graham Elliot / Janice Wong
Executive Sous / Executive Chef
Shangri-La Hotels and Resorts
Bangkok / Beijing / Tokyo
Bangkok - Executive Sous Chef
Tokyo - Pre opening Executive Chef
Beijing - Executive Chef
Lead three signature properties Culinary within the Shangri-La Group including Bangkok (12 F&B outlets / 8000 sm MICE), Tokyo from preopening (6 F&B outlets / 1,150 sm MICE) and China World Summit Wing (6 F&B outlets / 5,500 sm MICE).
Executive Sous Chef
Peninsula Hotel Chicago
Chicago, Illinois, USA
Executive Sous Chef
339 Rooms / 5 F&B Outlets / 1,050 sm MICE
Travel and Leisure Best Hotel 2024
Supported the Executive Chef from pre-opening for the third US based hotel for the exclusive Peninsula Hotel Group. Develop a strong understanding for Asian cuisine through Shanghai Terrace restaurant as well as cross exposure in Beijing / Bangkok / Hong Kong
Cook / Sous Chef
Indian Wells, CA / Colorado Springs, CO / Biloxi, MS, Addison, TX
Eldorado Country Club / Indian Wells, CA - Sous Chef
The Broadmoor / Colorado Springs, CO - Cook 2
Beau Rivage Casino / Biloxi, MS - Commis
Bent Tree Country Club / Addison, TX - Sous Chef
Apprentice Chef / Chef de Partie
Brenner's Park Hotel / The Savoy London
Baden Baden, Germany / London, England
Brenner's Park Hotel, Baden Baden, Germany
Chef Apprentice / Chef de Partie Pastry
Savoy Hotel, London
Chef de Partie Entremetier / Chef de Partie Saucier
Skills
With a lifetime passion of creating experiences through hospitality
leadership
Leadership with with a vision to drive quality and excel
Operational excellence reflecting concept - formal, -casual, -lifestyle
Establish, reinforce guest touchpoints to exceed customer experience
Empower / mentor / train for success
Strategic Acumen under pressure, deadline management
Dynamic leadership scale (from 1 - 1,000 colleagues)
Financial leadership at Property / P&L / manager levels
Flexible, able to adapt, able to contribute for immediate results
competencies,
-perfectionist, -details, -focused
HaCCP / ISO 22000 / Integrated Management Systems
2023 / 2024 Hyatt ASPAC Culinary Functional Specialist
2020 - 2024 Sustainability Lead (Green Team)
F&B IT implementation lead (POS / Digital Dining / TMS / F&B Revenue)
Hyatt property hygiene & wellbeing leader
Experience in owner/corporate relationships and management
Project management -design-construction-opening-operation-excellence
chef driven concepts,
-identified, -negotiated, -executed
Chef Mauro Colagreco / 58 Degrees / MGM Cotai
Chef Mitsuharu Tsumura / Aji / MGM Cotai
Chef Graham Elliot / Coast / MGM Cotai
Chef Janice Wong / Janice Wong MGM / MGM Cotai
hotel openings,
-usa (x2), -japan, -macau, -south korea
1999 Beau Rivage / Biloxi MS USA
2001 Peninsula Hotel Chicago / Chicago IL USA
2009 Shangri-la Tokyo / Tokyo Japan
2018 MGM Cotai / Macau SAR
2019 Grand Hyatt Jeju / Jeju City South Korea
design development,
-identify, -execution, -operation
2009 Shangri-La Tokyo Kitchen-F&B / Andre Fu, HBA, Fujimak
2015 MGM Macau Kitchen Renovation (10 million USD) / CDF Designs
2016 MGM Cotai Kitchens (12,000 sm) / include cook-chill production
2016 MGM Cotai Opening / 9 Food and Beverage Concepts
2018 Grand Hyatt Jeju Opening / 14 Food and Beverage Concepts
2024 Hyatt Regency Tokyo / 4 Food and Beverage Concepts
Andre Fu / Design Bureau / Friedmutter / G.A Group / Hirsch Bedner (HK, Tokyo, Seoul, London) / Jeffrey Beers / Nao Taniyama & Associates / Rockwell Design / Silverfox