Oliver Fulton

Project Manager/Whiz kid; Nomadic experience addict

Background: Global operational F&B portfolio: Opening management team, Churchill Bar, London, Park Hyatt, New York; Outlets manager, Grand Hyatt, Bangkok: wine bar, bakery/cafe, Thai noodle shop. Swiss B/S in Hospitality Management. “To the hotel born” – child of German/Kiwi parents who met working in a hotel.

Foreground: Precisionist/revolutionary at how hotels and hospitality work; what makes them tick, and what will make them more inviting. Avid football fan & fly-fisherman enthusiast who loves outsmarting fish.

“My DNA is travel and exploring; I’ve lived in 10 countries across 5 continents. I eat and drink my way through cultures – drinking tea in the Himalayas, eating mezze in Lebanon, local taquerias in Mexico, street food in Bangkok. Life is too short to drink bad beer, eat mediocre food.”