Kurt Strohmayer

Berufserfahrung von Kurt Strohmayer

• Bis heute 10 Jahre, seit Juli 2014

  CEO

  Quatron Hotels Consulting

• 5 Jahre, Aug. 2009 - Juli 2014

  CEO

  Aducco Management

  Kurt Strohmayer is the founder of ADUCCO Management, established in 2009. The main line of businesses are: Support and consultancy for hotel projects | Development including preparation of feasibility studies either by my company or with preferred international partners | Pre-opening assistance including FF&E and CEP consultancy | Assistance in selecting the hotel operating company or franchise | Proposal for selection of Design companies on building-, guest room-, public areas-

• 6 Jahre, Aug. 2003 - Juli 2009

  General Manager

  JW Marriott Bucharest Grand Hotel

  Responsible for the Hotel complex with 402 Rooms & Suites, 5 Restaurants, Bars, largest conference space in Bucharest. This Hotel opened as a Marriott Hotel in 2000 and has been converted to the first JW Marriott luxury brand in 2004 in Europe.

• 3 Jahre und 2 Monate, Juli 2000 - Aug. 2003

  General Manager

  Mallorca Marriott Son Antem Golf Resort & Spa

  Leading a Hotel-Resort with 150 rooms & a Marriott Vacation Club with 244-Villas, two 18 holes PGA Golf courses, Largest Spa in Mallorca, 3 Restaurants, Bars

• 2 Jahre und 10 Monate, Okt. 1997 - Juli 2000

  Director of Operations

  Renaissance Moscow Hotel

  In charge of Rooms and F&B operations at the Renaissance Moscow Hotel with 482 rooms, 6 Restaurants, Bars and over 1000m2 conference space.

• 1 Jahr und 4 Monate, Juli 1996 - Okt. 1997

  Director of Food & Beverage

  Renaissance Heidelberg Hotel

  Responsible for the entire F&B operations, which includes, 2 Restaurants, 1 Bar and an extensive conference and catering department. The hotel has 258 rooms and has been converted in 2001 to the Marriott Hotel brand.

• 3 Jahre und 6 Monate, Feb. 1993 - Juli 1996

  Executive Chef & Director of Food & Beverage

  Renaissance Polat Istanbul Hotel

  Responsible for all satelite Kitchens, entire F&B operations, including 3 Restaurants, 2 Bars and an extensive conference and outdoor catering department with over 2000m2. The hotel has 392 rooms.

• 1 Jahr und 5 Monate, Okt. 1991 - Feb. 1993

  Executive Chef

  Izmir Hilton

  Responsible for all kitchen operations and food productions of 2 restaurants, 2 bars and the most sophisticated conference/catering location of Izmir. The Izmir Hilton has 380 rooms & suites.

• 8 Jahre und 4 Monate, Juli 1983 - Okt. 1991

  F & B / Kitchen operations

  Hilton Hotels & Resort

  I have worked for Hilton International in Munich, Geneva, Abuja, Vienna, Bahrain, Istanbul and Antalya in various positions, from Chef de Partie to Executive Chef.