Jonathan joined Six Senses as Corporate Food and Beverage Director in May 2017. Jonathan’s task is to work half his time with technical services, working on design and concept on all new and future properties and their F&B programmes and the other half of his time with operations, overseeing the F&B teams throughout the properties, EWSS rollout implementation and guiding the teams with future trends to keep fresh and ahead of the curve.
Jonathan’s responsibility is to curate strong teams that can go and assist with task force and grow bench strength for succession planning within the company. Jonathan talks with all teams on a monthly basis having an open dialogue regarding our three key pillars; Sustainability, Wellness and Artisanship. The three pillars tie back into EWSS and how we run F&B programs at each property.
Due to the importance of the F&B and wellness programmes in Six Senses and with the launch of EWSS, Jonathan and his team review, plan, comment, and have oversight on all menus, food & drink offerings in the properties.
Jonathan brings to Six Senses more than 25 years of hospitality experience across international and independent hotel groups covering food and beverage operations, product development, team building, hotel openings, branding and marketing.