Vice President, TFG, Food & Beverage
Having spent the past 6 years in the Middle East region in key food and beverage roles within the hotel industry, Duncan has a wealth of experience in this region.
Duncan spent 3 years in Doha, Qatar, developing the hospitality operations for Qatar Sports City and the Cultural Village. Most recently his role as Group Director of Design, Food and Beverage for Middle East, Africa and Asia, involved creating and developing over 150 different food and beverage concepts for InterContinental Hotels Group, one of the largest hotel companies in the world, so Duncan is well recognized and respected in the hotel and restaurant industry within the Middle East/GCC region and internationally.
Duncan’s 20 years in the hospitality industry, spanning Asia, Australia and the Middle East, have seen him developing both edgy brand defining concepts and establishing, both stand alone and hotel based outlets from deconstructed bars, cafes and lifestyle outlets through to contemporary steakhouses and high street fine dining .
Duncan has a unique approach to developing hotel food and beverage operations by identifying the mix of offerings falling under the three categories of , Core, Impulse and Destination and to make strategic, long
term decisions on the correct use of each individual space.