Welcome to CdM - Key personnel

CdM's highly qualified and experienced team of consultants have gained in excess of 25 years of operational experience from hotels, restaurants and leisure within food and beverage operational design, staff training and development.

Managing Consultant

Nick Hill, AHCIMA has over 15 years practical operational experience within the hospitality and catering industry ranging from various luxury hotels, contract industry and luxury leisure clubs. Nick has established and manages CdM Hospitality & Catering Consultants Ltd. and continues to provide turnkey project management services within food and beverage operations for CdM's various clients.

Operations Consultants

CdM's operational services are headed up by a senior consultant who is an established craftsman with over 16 years international and Michelin starred experience moving into education and consultancy some ten years ago. Various operational consultants are used depending on skills required by the client. CdM continues to provide its various clients with practical solutions to develop their food and beverage operations productivity, profits and capabilities.

Training and Development Consultants

CdM's training and staff development services are headed up by a senior consultant who's experience ranges from over 12 years owner/manager hotel/conference centre, 12 years experience in training and development, course planning and delivery in hospitality, tourism and health club environments. Also has headed up many International projects in France, Spain, Russia and Germany. CdM provide various training consultants whose skills are specific to the training being delivered.

Concept, Design and Project management Consultants

Once CdM Hospitality & Catering Consultants Ltd. have established the scope of a project and the type of operational needs, we will put together the best project team to suit your individual requirements. Various design, build and project management consultants are available whose services have been used to provide a new concept or refits of existing food and beverage operations within the hotel, luxury health and fitness clubs, independent and chains of restaurants, retail outlets and food production units.