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
Skills
With a lifetime passion of creating experiences through hospitality
leadership
Lead with a vision, involve/embrace team engagement
Operational excellence mirroring each individual concept
Develop 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
hotel openings
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
competencies
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
design development
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
chef driven concepts
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