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Where horeca
meets business

Leaders in Horeca CEE-CIS Summit is the only business to business platform that brings together most prominent decision makers from across the region representing the global and regional hotel chains, restaurants, cafes and bars to procure solutions for their current and future projects.
Committed to boosting the region’s presence on the global landscape, Leaders in Horeca CEE-CIS develops, celebrates and connects the business community, providing a unique opportunity to learn from and get inspired by leaders, luminaries, and legends from within and outside the industry and champion the potential the CEE-CIS region, explore new project requirements, set future business plans and appreciate breathtaking innovations in food serving industry.

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Qualifying the Market

Researching, analyzing and prequalifying the buyers and their projects, we make sure you capitalize on potential leads maximize business opportunity

Bringing Global Leaders

The only gathering that host global industry leaders that share their business expertise, insights on future opportunities, future project requirements and buying strategy

Breakthrough Insights

Connecting prequalified projects and their pre-screened buyers, we ensure that every opportunity focuses only on your success

Ultimate Buyer Access

Addressing the most critical topics in the industry, the summit explores the most innovative strategies and effective business solutions, bringing the most daring and unique ideas to life

HORECA
LEADERS

Key Leaders in the Horeca industry

David Singleton

Vice President, Franchise & Development EMEA/South Asia, Hard Rock Cafe

David joined Hard Rock Cafe in 2018 to lead the franchise operations and development in EMEA and South Asia region operating 62 Cafes with a strong pipeline of growth. Prior to Hard Rock David led Dubai based Al Tayer Retail’s multi branded restaurant group of twelve International franchise and own brands including Armani Caffe, Almaz by Momo, Caffè Nero, Magnolia Bakery, Serendipity 3. As part of the Group’s Senior Executive team he was also responsible for the F&B new concept development in Bloomingdales, and Macy's in Dubai, Abu Dhabi and Kuwait.
Previously to Al Tayer, David worked in Russia and the CIS as Brand Director for Rosinter Restaurants and as New Brand Concept Development Director on behalf of Mercedes Benz (Russia) charged with developing a new innovative restaurant concept. Prior to Russia, David spent over 25 years in the UK with time in the USA running, and building restaurant and franchise brands across all sectors of the industry.

Martin B. Jones

Vice President Food and Beverage, Luxury Hotels, Europe, ACCOR

Martin B. Jones is a visionary, creative senior food and beverage leader whose 35 years of international expertise, enable him to predict what luxury consumers really want and transform his insights into award-winning F&B concepts which are consistent commercial successes, and become trend-setting destinations, for leading hotel brands. A hospitality innovator, relentlessly reinventing, Jones has travelled to over 100 countries and lived in 16, researching globally to understand future local demand and anticipate the right trend for his next concept. His flair for gaining a head start on influential trends, and superior delivery from his committed teams, marks Jones as the entrepreneurial and inspirational leader for whom Starwood created their one-time “Most Creative Innovator Award.” Uniquely in F&B, he studied both F&B Management at Cornell, and Arts and Psychology, in Sydney. Jones was instrumental in creating Starwood’s USD 2BN APAC F&B division, developing over 80 restaurant concepts for all Starwood Brands, which grew into 1600 active APAC and global brands, as a member of their top 100 senior leaders worldwide. With exposure to all F&B roles from top hotels, plus his gift for creatively connecting the arts with hospitality and experience opening 5 hotels worldwide, Jones is one of the most respected veterans in F&B, selected to open Asia’s first W Hotel, now iconic. His renovation and leadership of the Westin Singapore introduced a new luxury to the market and won a Golden Key Award; his transformation of The Westin KL into the number 1 hotel in town resulted in it being sold at the highest price per room ever in KL. Jones’s dedication and passion for his discipline, global travel and ‘leading through people’; establishing and mentoring loyal teams, who enthusiastically join him on his tireless drive for excellence, accounts for his success. He is a self-confessed perfectionist who demands the most, delivers the best, and makes it fun.

Martin B. Jones is an authority on global luxury hospitality and regularly presents at many industry-leading events. Exceptionally well connected, he attends all the major international F&B trade fairs and enjoys strong relationships with top brands and suppliers. He is now leading Accor’s Luxury brands as VP F&B Europe

Alan Honan

Managing Director, KFC, AmRest

Alan is a 41 year old Irish National, a former professional rugby player and has had the opportunity to live and work in 8 countries throughout his life.

In his current position Alan leads the KFC business in Madrid, Spain for AmRest; Europe´s fastest growing restaurant company. With the Brand for more than 9 years Alan has led the Czech, Hungarian and Spanish markets and spent time with the Polish Business and experienced significant unit, sales and profit growth during his tenure. Having spent 6 years with Deloitte in Central Europe supporting 17 countries Alan really has had a unique exposure to many cultures and nationalities and during that time learned so much about himself as well as the world around us. Having worked in Banking, Operations, Consulting and Human Resources Alan is well rounded and more than focused on building people capability and helping others achieve their professional and personal work goals.

A holder of a Honors Degree in Business from WIT Alan has also continuously developed academically and attended IMD Lausanne, Lean Institute and Gazelle´s Institute along with being a member of the CIPD. He has also worked with some of the worlds top performance coaches (Alan himself is coached by Inner Excellence founder Jim Murphy) and his connections to elite sport has also allowed him to observe Peak Performance in action.

Alan has a strong interest in Coaching, Leadership, Strategy and Culture and likes to spend his time outside work with his wife Marketa, daughter Karolina and son Michael. Reading (“ultra” curious and a “voracious reader” is his description), Golf, football (proud supporter of CD Leganes) and cycling are his other external pursuits. As a student (but not a participant) Alan is fascinated by Mountaineering and the application of practices employed by climbers in pushing boundaries and how they relate to the professional world.

Helping others is a key theme in Alan´s life and career and to this end he has dedicated himself to helping victims of domestic violence and those with special needs in Czechia, Spain and Ireland.

Teachable POV: “The only KPI´s a great leader needs to know how many people they have helped become great leaders”.


Guy D. Heksch

Global Vice President, Pure Grey

GUY D. HEKSCH IS A SEASONED HOSPITALITY EXPERT WITH OVER TWO DECADES OF EXPERIENCE. HEKSCH’S APPROACH IS INFORMED BY HIS EARLY START AS A CHEF IN MANY OF THE CENTURY’S RENOWNED CONTEMPORARY KITCHENS, INCLUDING RESTAURANTS BY DANIEL BOULUD, JEAN-GEORGES VONGERICHTEN, ALAIN DUCASSE, ALAIN PASSARD AND MARIO BATALI.

Heksch takes a deeply personal approach to hospitality, core to his personality: inquisitive, questioning, and warm. His methodology is premised on localizing concepts, and influenced by his curiosities in architecture, urban planning, art, literature, and history. He quickly assesses what locals like, how they eat it, what its paired with, the environment in which it’s enjoyed, and creates new experiences built on these understandings. Heksch refined his palette for multi-sensory experiences from a young age raised by a family hoteliers. These memories have influenced his service-centered, locally-anchored and curiosity-first approach, informing his consulting work across multiple industries, including airlines, government, luxury five-star hotels and resorts, bespoke private events, and food and beverage development. Prior to leading Pure Grey, Heksch stewarded food and beverage development globally for Marriott international, throughout the acquisition of Starwood. During his tenure, the portfolio grew from 4,000 hotels to 7,000 hotels, with his role shifting to position the food and beverage division, 40% of Marriott’s business, for success globally.

Calin Ile

President, FIHR, General Manager, IBIS Hotels

I have started my areer in tourism in 1995, once I graduated tourism faculty within Academy of Economic Science in Bucharest.

First job was at Continental Hotels Group one of the main local player in hospitality, where in 3 years I was promoted in position of Executive Manager at a 4 star hotel in Bucharest, being at that time one of the youngest managers in the market.

In 2001, I moved to Accor, where I have been activated in various managing position in openings and operating IBIS hotels or being CSR responsible for Accor Hotels Romania for 3 years.

I completed my education with stages at Hotel School den Hague in 1998, and many others at Accor Academy in Paris.

In 2011 I have been awarded with the prize of Best Hotelier of the Year – by Hospitality Forum, being the first local GM chosen after a series of expat GM’s working in Romania.

In 2011 I have signed a collaboration with Tourism University part of Academy of Economic Studies in Bucharest, having the honor to teach students in Destination Management for 2 years.

In December 2015 I have been elected as president of FIHR – Romanian Hoteliers Association with the declared objective to support the development of Romanian Hospitality Sector.

Maki Stevenson

Founder and CEO, Culinary Institute of Europe

Maki Stevenson received her diploma from Natural Gourmet Institute for Health and Culinary Arts in New York in 2004, and began working at Megu Restaurant, which represents modern Japanese cuisine. The following year she became chef at Craft Restaurant in Manhattan. Upon arrival to Hungary she started her own cookery school called Makifood in 2007. The course curriculum reflects Maki's food philosophy: simple, easy-to-prepare, yet delicious and healthy foods, as much as possible from local and seasonal ingredients.
In 2016, she has co-funded Culinary Institute of Europe in Budapest, which provides a one year long professional training program in culinary arts. In 2017, she was appointed as Goodwill Ambassador of Japanese cuisine by the Ministry of Agriculture, Forestry and Fisheries of Japan.

András Timar

CEO, Welldon Restaurant Consulting

András Timar, in the past 20 years, has participated as a creative director, marketing and communications manager in several bars, clubs, taverns, restaurants and events in Hungary. His restaurant marketing themed publications continue to appear in different gastronomic magazines.
He built the brand for Pomodoro Italian restaurants and gastronomy chain, Hummus Bar Budapest chain, LisztFest, Kürtőskalács Fest and and lots of others.

Balázs Cseh

President, Hungarian Food Bank Association

Balázs Cseh is a senior consultant with 15 years experience in food surplus redistribution. As a member of the founding team he has participated in the organisation of the Hungarian Food Bank Association where he has been president since 2005. Balázs has a strong expertise in food waste reduction projects. Working in the management of the Food Bank he has developed intensive food chain and related public authority relations, started and executed new innovative projects in the field of food surplus redistribution. From 2009 he is also a member of the Board of Directors of the European Federation of Food Banks. He is participating in various food waste related EU funded research and innovation projects as well and he is also a member of the EU Platform on Food Losses and Food Waste organised by the European Commission.

Tiago Sabarigo

Head Chef, Costes Downtown

Culinary trained portugese Chef with experience working in various high-end kitchens, since his age of 22. A very passionate chef, often looking to explore new gastronomic ways. A honest and helpful person with a positive sense of humour, a perfectionist, very loyal and always hard working.
His background:
Four Seasons Hotel Ritz Lisbon, Petrus by Gordon Ramsay London, Texture Restaurant London
His Biggest influence food wise was Aggi Sverrisson , chef patron of Texture Restaurant.
Whilst motivational mentor Gordan Ramsay for standards and mentality in his kitchens.

Gergely Borsos

Director of Food & Beverage, InterContinental Budapest

Seasoned hotelier with international exposure in France, Ireland and the Middle East. Results focused, with a proven track record of delivering revenue growth and increased profitability through product innovation, active cost management and a focus on developing cohesive teams

Roy Zsidai

CEO, Zsidai Group

CEO and managing director of the 36-year old family business, the Zsidai Gastronomy Group, Mr. Zoltan Roy Zsidai has a key role in the Hungarian gastro scene too. Mr. Zsidai is the founder and member of board of Academy of Pannon Gastronomy, member of Bocuse d’Or Academy and Pro Tourism awarded restaurateur who has a strong business background by working for multinational strategic consultant companies until 2006 such as Rolandberger and BCG, and by university studies in Harvard, Cornell and Georgetown.

History of the Zsidai Group leads back to 1982 when Roy’s parents opened Budapest’s first private café, the Café Pierrot in the Buda Castle.

Roy joined the family business in 2006 and thanks to Roy’s strategic mindset and leadership, since then the company has grown and developed, and today owns 20 restaurants, cafés, terraces and 2 boutique hotels in Budapest, Vienna and Marbella. There are approximately 500 employees working in the group.

The company is currently working on its new location opening in Budapest, the Spíler Buda in the MOM Shopping Mall.

The Zsidai Group is also partner for international groups like the Jamie Oliver Group, the Kempinski Hotels and the Hungarian State Opera House.
For more information about the group please visit www.zsidai.com

To all speakers

David Singleton

Vice President, Franchise & Development EMEA/South Asia, Hard Rock Cafe

Martin B. Jones

Vice President Food and Beverage, Luxury Hotels, Europe, ACCOR

Alan Honan

Managing Director, KFC, AmRest

Guy D. Heksch

Global Vice President, Pure Grey

Calin Ile

President, FIHR, General Manager, IBIS Hotels

Maki Stevenson

Founder and CEO, Culinary Institute of Europe

András Timar

CEO, Welldon Restaurant Consulting

Balázs Cseh

President, Hungarian Food Bank Association

Tiago Sabarigo

Head Chef, Costes Downtown

Gergely Borsos

Director of Food & Beverage, InterContinental Budapest

Roy Zsidai

CEO, Zsidai Group

Creating
ultimate
opportunity

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Access to $120bl projects

100+ buyers

30+ global industry presenters

20+ hours of networking in 2 days

40+ pre-requested solution providers

100+ B2B meetings in 2 days

30+ international and regional media partners

Leaders
In Horeca
Testimonials

Christian De Barrin

CEO, HOTREC

It is very important to be part of this major event that promotes innovation in the industry. It's been very positive and  the atmosphere is very inspiring

Hans Koch

President, European Hotel Managers Association

I would like to thank International Business Council for creating such an interesting event which has so many great ideas Good luck for the next event I look forward to being a part of it again

Nicholas Kolarz

Managing Director, CEC UK

We  are very impressed by the level of participants! They are people we wanted to talk to for sometime but were not able to meet. We are impressed the by the quality and numbers of attendees!

Nikolay Roussev

Hotel Director, Grand Hotel Sofia

I have attended many events in Central-Eastern Europe but none that could match Leaders in Hospitality In terms of speakers great networking compact round table discussions audience participating in panel discussions I left the event by finding the solution from the industry gurus - how to tackle different issues that my hotel faces or would face in the future

Phillip Mahoney

Vice President Food & Beverage, Rezidor

It's an important event for us. We have lots of hotels in the region. It is  important to know what is happening in the industry here and make sure we are keeping in tune with trends

Phillipe Riazantsev

Area Sales Manager, Rouge

The delegates attending this event are in our target! It is very important to us to meet with them, interact with them and give them our contacts and contact of our distributors in the areas

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