The Burnt Chef Project

A globally recognised non-profit raising awareness, providing training and market-leading support for mental health issues within the hospitality trade. 

We generate funds to do so through sales of branded apparel, corporate training and fundraising. As a registered not-for-profit profits are used to create change by focussing on the wellbeing of individuals, businesses, and teams, in order to improve the sustainability of the industry and challenge stigma. 

Proudly implemented:
🎧 The Burnt Chef Journal Podcast
💬 The Burnt Chef Support Service UK (free 24/7 text based support service. Text BURNTCHEF to 85258)
🎓 The Burnt Chef Academy Training App
🧑‍🏫 Over 45 College Talks (1500 students so far)
🫂 The Burnt Chef Ambassador Programme with 120+ International Volunteer Ambassadors
🗣️ Unlimited Therapy and Mental Fitness App. Available globally in 9 different languages
🖤 Accreditation Scheme (coming soon 2 years in development)

CEO/Founder

CHOW - Culinary Hospitality Outreach & Wellness

I'm pleased to announce I have joined the Board for CHOW to impart any knowledge and experience I have of growing a successful non-profit in order to contribute to CHOW's growth.

As part of my role I'll be aiding CHOW in increasing their reach of peer support facilitators by fundraising and recruiting more volunteers through a partnership with The Burnt Chef Project.

An incredible opportunity for both organisations to help even more hospitality professionals on a global scale.

Board Member

Laser Assault Somerset

A passion turned business venture focussed on getting people into the outdoors and moving in all weather. 

Birthdays, corporate days and competitions using state-of-the-art laser tag equipment with a range of 250m+.

Team Deathmatch | Defuse the Bomb | All vs All | One Shot One Kill | Capture the Flag

Director

Round the Twist Fanpage

I setup this fanpage in 2008 after being a fan of the series and noticing there wasn't a page. Currently at 30k followers on Facebook.

Owner

Nose 2 Tail Photography

Owner of Kris Hall Food Photography.

As an experienced Sales Manager who has worked in the food wholesale business for a number of years I work closely with chefs and business owners to capture their perfect dish, menu or portfolio shot within this self employed venture!

Country Fare Foodservice

Managing five sales professionals – looking after internal sales and commercial operations, but also undertaking key external sales pitches and meetings with high spending key accounts and top business prospects. As a key member of the management team, I am responsible for:

• Achieving growth in the business, setting new selling standards;

• Ensuring the sales team are over achieving their targets as individuals and a team;

• Setting objectives for the team as well as targets, and coaching and performance management;

• Recruitment of dynamic sales professionals;

• Building and maintaining long-lasting go-to client relationships, working with them to ensure all needs are met by the business;

• Working closely with the Director to deliver company performance and objectives;

• Identifying emerging markets and market shifts, ensuring the business is always innovative and presenting itself at the right quality and price in the current market.

Sales and Marketing Manager/Head of Sales

The Fine Food Company Wincanton

- Responsible for new business development and key account management of 250+ accounts.

- Dealing directly with business owners, Executive and Head Chefs this role involves the promotion of over 5,000 specialist ingredients to restaurants, pubs, caterers, manufacturers and hotels.

- Increasing company turnover through the use of effective account management, up-selling and customer service experience.

- Sales of specialist products including cheese, charcuterie, olives, game, nuts, oils, fresh fruit and vegetables directly into Fine Dining establishments and Michelin Starred restaurants. 

- Currently cover Bristol, Bath and Cotswolds as well as the surrounding areas to Wincanton.

Sales Key Account Manager

Protected Travel Services

As Business Development Manager for Protected Travel Services. I was solely responsible for brand development, sales and account management.

Examples of this role include:

•	Designing a credible company brand from scratch
•	Creating new business accounts
•	Lead generation, client communication, relationship building
•	Product development
•	Monitoring key industry developments to identify and react to opportunities presented 
•	Marketing literature and website design 
•	Web site traffic growth (Google Adwords, Referrals, SEO & Social Media)
•	Assisting clients with business plan & financial forecast development
•	Prospecting via cold calling and networking
•	Understanding business challenges, identifying opportunities and overcoming challenges
•	Implementation of affiliate referral schemes to increase business opportunities
•	Face to face client meetings
•	Designing and implementing Google Adwords campaign

Business Development Manager

RIAS

•	Outbound sales in the Home Repair sector
•	KPI management
•	Member of software support team
•	Managed team members as well as provided regular coaching and reviews 
•	Training of new staff. 

During this time I gained detailed experience of the insurance industry and FSA regulations.

Senior Insurance Advisor

ICS Temperature Control

•	Comprehensive database management
•	Regular marketing
•	Lead generation, client communication, relationship building
•	Networking to improve business potential
•	Handling sales relating to mechanical engineering 
•	Managing client accounts in multiple areas of the country

B2B Sales

As the CEO and Founder of The Burnt Chef Project, I lead a globally recognised non-profit that raises awareness, provides training, and offers market-leading support for mental health issues within the hospitality industry. With over 4.5 years of experience in this field, I have successfully launched and managed multiple initiatives that empower individuals, businesses, and teams to improve their wellbeing and sustainability, and to challenge stigma and discrimination.

Some of the key achievements of The Burnt Chef Project include the creation of the Burnt Chef Journal Podcast, the Burnt Chef Support Service UK, the Burnt Chef Academy Training App, and the Burnt Chef Ambassador Programme, which have reached and helped thousands of hospitality professionals across the world. In addition, I serve as a Board Member for CHOW, a non-profit that provides peer support and wellness resources for the culinary community, and as a Director for Laser Assault Somerset, a business venture that promotes outdoor activities and fun for all ages. 

My core competencies include concept design, marketing, sales, personnel management, project management, and business management. 

I am also a passionate and creative keynote speaker, mentor, and stress reduction and cultural change expert, who strives to inspire and motivate others to achieve their personal and professional goals.

Kris Hall MIH

Auden Hospitality

We are on a mission to make hotel F&B great again because great hotels need great food & beverage outlets.

This belief resonates throughout every project we undertake. Whether we are implementing transformative opportunities within your restaurant, bar or lounges, providing guidance during a launch, or creating a new strategy or concept, we approach each project with humility and collaboration to craft the very best experience for you, your team and your guests.

Partner with us to bring your vision to life.

Founder & Managing Director

Did you know, 4 out of 5 hospitality professionals report having experienced at least one mental health issue during their career?

The Burnt Chef Project is a globally recognised not-for-profit Social Enterprise, fully committed to making the hospitality profession healthier and more sustainable by focussing on people's wellbeing first.

Chief Ambassador

SISBAN

Responsible for the implementation of key business strategy in the Food division of SISBAN with direct responsibility for the central support functions to assist the three UK operating brands over 16 locations and one brand in New York as well as specific projects around successful scaling of the brands, implementing a new operating principle into the management teams and the launch of the SISBAN Leadership Academy.   

Reporting directly to the Group CEO, this role also encompasses the direct management of the Project Management Office across all operating regions.

Chief Operating Officer

A fantastic role leading the Qoot Co. businesses in London and Dubai responsible for the ongoing operation and growth of our key brands across our casual, quick service and delivery kitchen businesses.  

In the role I have been given full responsibility for the business to ensure we not only meet our financial targets to build value in the company and our brands but to also increase our team engagement and integrate our businesses into the community where we operate.

Managing a central team of 12 people, a store workforce of 300 and reporting directly to the board this is a role that never stops evolving or growing.

Vice President Operations

Responsible for the operations in London and supporting the set up of office and operations in Riyadh as the company portfolio grows.  This role is focussed around managing special projects as well as ongoing F&B operations.  

The key highlight of the role was to act on the companies behalf to assess the operations during a company acquisition in Kuwait as well as the onboarding and integration once the agreement had been made implementing key systems into the operation in line with our company operating model.

Senior Operations Director

TGP International 

I was promoted in August 2017 to oversee all operations including special projects including a hotel opening in Montenegro and pop up in Davos for the World Economic Forum.

During my time in the role I was responsible for overseeing the U.A.E managed properties in Dubai and Abu Dhabi liaising with site teams and owners as well as brand representation, pre-opening and concept development projects.

UAE Operations Director

Conrad Hotels & Resorts

Conrad London St James, 256 room five star hotel, 1 restaurant, 1 bar, 1 tea lounge, 7 meeting rooms, 1 Executive Lounge

In August 2014, I was a key driver in the conversion to the Conrad London St James, working with the owning company and Conrad Brand team to ensure a successful rebrand in five weeks as well as the IHG team to ensure a smooth transition.

Part of the Pre-Opening team for the InterContinental that opened in November 2012, had a successful opening that cemented the hotel as the hub of the 'Westminster Village' establishing the hotel in the top 30 hotels in London on Trip Advisor and a guest survey satisfaction of 87.7% average over the two years. 

Responsible for the strategy for F&B departments, I established with my team the Blue Boar restaurant which won Diners Choice Award in 2014 by Opentable customers and established Afternoon Tea to deliver avg. 1000 covers per month in 2014.

Hotel Manager

Dorchester Collection

AA 5 star hotel, 70 bedrooms, 2 restaurants; Restaurant Coworth Park (1 Michelin Star, 3 Rosette's), The Barn (1 Rosette), The Drawing Room, Spatisserie, C&B 4 rooms, Outside Events up to 400 people.

Part of the Dorchester Collection, Coworth Park is one of the finest country house hotels in the UK.  Responsible for the running of the F&B operation as well as strategic planning and marketing of the outlets working closely with The Dorchester and 45 Park Lane.

Food & Beverage Manager - Coworth Park

Cedar Court Grand Hotel & Spa

York's first AA 5 star hotel, 107 rooms including 13 suites, 2 Restaurants, 1 Bar, Whisky Lounge, C&B 7 rooms, Spa

Approached to join the opening team for Cedar Court Hotels, Yorkshire's largest independant hotel group.  Hotel opened 7th May responsible for Food & Beverage, Reception, Concierge, Guest Services, Housekeeping.  Managed operation in absence of General Manager July '10 - Jan '11 reporting directly to Group Operations Director.

Deputy General Manager

De Vere Hotels

I was appointed Deputy General Manager following a re-structure of the Senior Management team that included taking on the responsibility of the rooms division in the hotel in particular housekeeping and Front of House as well as F&B.  My role also involved managing the health & safety requirements in the operation to ensure all departments complied with regulations and the development of my teams.

Deputy General Manager - Oulton Hall Hotel & Spa

AA 5 Star hotel, 152 bedrooms, 2 Restaurants, Drawing Room, 4 Bars, C&B 13 rooms, Spa & 27 hole Golf Course

Progressed through junior and deparmental management roles before being promoted to F&B Manager, part of the Senior Management team. In this role I managed the £7m refurbishment of all the food & beverage outlets as well as the opening of new £5m clubhouse.

Food & Beverage Manager - Oulton Hall Hotel & Spa

In 2015 I threw away a 15-year career... and it was the best thing I ever did!

I left luxury hotels to work in independent restaurants and quickly learnt that restauranteurs think differently than Hoteliers.

While doing so, I worked across 14 countries in Europe, the Americas and the Middle East.

With some amazing brands & chefs like Dorchester Collection, InterContinental hotels, Alain Ducasse, Dominique Ansel, Greg Malouf, Frederic Vardon and Asia de Cuba.

It has been an amazing journey.

Opening multiple restaurants (40+ and counting)
Opening hotels (4 in total in two countries)
Remotely managing operations internationally (16 brands and 85 restaurants)
Working with suppliers, investors, clients, owners and teams to create unique experiences.  

By the end of 2021, in my role as the COO of a global investment firm, it dawned on me that the skills honed during my time as a restaurateur could be leveraged to benefit hoteliers. 

It became apparent through recurrent feedback that Food and Beverage posed persistent challenges for hoteliers.

So, in March 2022, I created Auden Hospitality with a mission to help hoteliers think differently about their F&B operations to create outlets their guests will love.

All while doing this with a people-centric approach, working with The Burnt Chef Project as an Ambassador to improve the conditions of the amazing people that work in the industry.

Fast forward two years, we are an award-winning agency building a reputation within the industry, we aren’t normal consultants because we are also operators, we understand the challenges the industry faces because we face them too!

It’s why we can bring real-life knowledge and experience to your operation.


My Interests:

➡️ Auden Hospitality, an advisory agency determined to challenge the expected.
➡️ Keynote speaker sharing ways to think differently about F&B.
➡️ Industry-focused focussed podcast, Hospitality Huddles.
➡️ Newsletter specifically aimed at F&B Leaders, read in 57 countries, F&B Insider.
➡️ Eliminating the stigma around mental health in the hospitality industry.
➡️ Advisor to SaaS products in the hospitality space.


My Highlights:

➡️ Opened 40 restaurants and counting.
➡️ Opened four hotels in two countries.
➡️ Worked in 14 countries across 3 continents.
➡️ Created and opened 8 restaurant brands.
➡️ Managed global operations grossing over $50m annually.


Get in touch:
📝 Send me a message on LinkedIn, and let's connect.
🖥 Visit our website at www.audenhospitality.com

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Kris Hall MIH

Scot Turner

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