Norman Hut
I am a dynamic hospitality consultant with over 15 years of international experience in the restaurant and hotel industry. I graduated of the Ecole Hoteliere de Marseille in the south of France, I have built my expertise through leadership roles in some of the world’s most respected establishments, including Fairmont, Mandarin Oriental, Nobu and the kitchens of renowned Chef Daniel Boulud.
Throughout my career, I have successfully managed a wide range of concepts, from Michelin-starred fine dining to luxury hotels, fast-casual operations and private members’ clubs. My professional journey — spanning Monaco, London, Florida, Hong Kong, and France — has given me a true global vision of hospitality excellence.
My key strengths lie in organisation, operational efficiency, and creative problem-solving, allowing me to design streamlined processes that enhance guest satisfaction and drive team performance. I have a strong background in pre-opening projects, staff training and service optimisation.
With a deep belief that teamwork is the foundation of success, I foster a collaborative culture where precision, innovation, and genuine hospitality go hand in hand. I am now focused on expanding my consulting practice and developing the most comprehensive digital training platform to train and inspire the next generation of hospitality professionals.
Carriage House, Palm Beach, Florida
I played a key role in setting up and managing two restaurants — one offering refined European cuisine and the other focused on authentic Japanese dining. I was tasked with blending European service philosophy into an American private club environment, combining precision, elegance, and warmth to craft a uniquely elevated member experience.
Through rigorous pre-opening training schedules, detailed standards manuals, and leadership presence on the floor, I helped establish Carriage House as a new benchmark in private club hospitality.
Sunset Grille Steakhouse, Hilton, Aruba
In partner with FoBT Hospitality
- Contributed to the design and execution of service training programs across various operations.
- Focused on improving coordination between front-of-house and back-of-house teams.
- Strengthened team communication to ensure efficient and harmonious service flow.
- Promoted and maintained high standards of table-side service across all locations.
- Reinforced operational precision to consistently elevate the overall guest experience.
Mazie's West Palm Beach
- Led service training initiatives to improve team performance and guest satisfaction in a relaxed yet refined environment.
- Played an active role in the hiring and onboarding process, building a dependable and guest-focused front-of-house team.
- Developed and delivered training programs to optimize service efficiency while supporting revenue growth.
- Focused on aligning daily service execution with brand standards to reinforce consistency and quality.
Bar Boulud, Mandarin Oriental, London
- Managed day-to-day restaurant operations in a luxury hotel environment, ensuring service excellence.
- Acted as departmental trainer, working closely with HR to maintain and update all training programs.
- Oversaw and contributed to the successful reopening of the restaurant post-renovation.
- Implemented new service standards in alignment with LQE (Legendary Quality Experience) and Forbes Travel Guide guidelines.
- Trained and developed assistant managers and team members to uphold high service standards.
Cafe Boulud, Palm Beach, Florida
- Played a key role in the reopening of the restaurant post-renovation by implementing new service protocols
- Responsible for training new staff and upholding service standards.
- Optimized FOH–kitchen coordination by updating and customizing the Micros POS system.
- Contributed to smoother operations and faster service through workflow improvements.