Hospitality Operations Manager
A passion for underwater photography is just one of the many reasons that Andrew Barlow gravitated to the Cayman Islands after two decades of working around the world.
Our new globetrotting Hospitality Operations Manager, started his career in hospitality within Hyatt Hotels in Santiago, Chile, as an unpaid intern before completing his bachelor’s degree in business at the École hôtelière de Lausanne in Switzerland.
The next 10 years took Andrew from Hong Kong to Chicago, Los Angeles, the Napa Valley, Costa Rica and Hawaii working in Food & Beverage (F&B) on restaurant openings and training with Hyatt Hotels and Resorts.
“From an overall educational and location perspective, my job rebranding the “Andaz Napa” in the picturesque wine country was one of the most exciting projects I have worked on.”
Andrew ventured to the Caribbean in 2014 to focus on property renovations and F&B concept creation and implementation with independent hotel operators and property development companies in Antigua and Barbuda, as well as the BVI. With a family connection to the Cayman Islands, it wasn’t long before Andrew was pursuing ventures in the local hospitality market.
“I enjoy working with diverse cultures and experiencing locations as a local rather than a visitor.
“A huge passion is creating new concepts and seeing these through to development and implementation. One can provide so much while training new colleagues, as well as learning so much in the process.”
A fan of The Brasserie’s farm-to-table approach, commitment to sustainability and supporting local, Andrew is looking forward to working closely with the team and “bringing lively corporate events to the tenants within Cricket Square”.
“My goal is to bring a keen eye to maintain the details of the exciting operations, as well as be an integral part in future concept planning and training needed as The Brasserie and its outlets within Cricket Square grow.”