Ian Kidd
Welcome to Season 6, Episode 5 of “Monday motivation – Felix asks” on Monday, 7 November.
It is insane how time is flying. It was November 2020, exactly a year ago, when Germany went into lockdown, and this little project started.
In today’s episode, I am taking you to Paris, the capital and most populous city of France with around 2,175,000 people, and home to some of the most beautiful hotels worldwide. One of them, the Mandarin Oriental Paris, was one-stop in our guest’s career. During the interview, he said, "this was not only a professional but a personal journey, absorbing a new culture, a new set of working regulations, as well as learning a new language. It is the reason I now consider Paris as my second home,” he added.
After Paris, he moved back to London, where our paths crossed at the Savoy. Please welcome Ian Kidd, former General Manager at the Carton House, a Fairmont Managed Hotel, and the founder of Ian Kidd Consulting Ltd since October this year. I enjoyed working with Ian, especially due to his straightforward feedback, and for always having the guest's needs in focus.
During the interview, Ian defined five stages that defined him, starting in Belfast where he realized that hospitality is the career for him, until today, to the launch of his consultancy. Besides the start of his career, we also talked about his definition of hospitality; various mentors Ian meet along the way and some great advice that was shared with him. Ian also shared his advice for the younger generation, his favorite book but also the importance of Music, which plays an important life in Ian’s life. I should have asked Ian earlier for a restaurant recommendation because the restaurant he mentioned in question 8 just sounds fantastic and is now on my “must-visit list” for London.
I hope you will enjoy today’s read as much as I did, and please do not forget to share positive stories.
Question 1: Can you take us through your career? Where did you start and what do you love most about your current role?
Ian Kidd (IK): “The Stages that Defined Me:
Stage 1
I have worked since a young age in several roles in my hometown of Belfast and once I undertook my culinary studies this is when I realized that hospitality was the career for me. During these studies, I worked as a chef in Belfast first at a brasserie and then at a Michelin starred restaurant called Shanks whilst undertaking regional and national competitions. I knew however that there was more to the world so at the age of 18 I embarked on my travels and settled in Sydney working in a seafood restaurant. These travels defined me and opened my eyes up to the diversity of the world, the cultures, the landscape, and the ingredients that changed the complexity of a dish.
Subsequently, I spent 4 years undertaking my degree in Hotel & Catering Management at the University of Surrey where I continued working full time in boutique hotels, restaurants, and bars, and I was starting to explore more about the luxury hospitality world.
Stage 2
Upon completion, I applied for the Savoy scholarship and was called for an interview at Claridge’s where they explained that the scholarship was no longer available, but would I like to interview for Assistant Back of House Manager. The interview alone opened my eyes to a level of detail, luxury, and sophistication and I was delighted to join the team. I can firmly say that this was my education in the world of luxury hotels. During the next ten years, I undertook management roles in Events Operations, Butlers where I led the reorganization and growth of the department, Guest Relations introducing partnerships with luxury providers, and assisting in the design programs of the Linley and Diane Von Furstenburg suites. I concluded my time at Claridge’s as Front Office Manager feeling confident that the transition from Food & Beverage to Rooms was solidified. I have always said that it was important for me to understand the complexities of all operations to be the most all-around leader possible and someone who understood the challenges of the teams that surrounded them.
Stage 3
I then embarked on a move to Paris joining the Mandarin Oriental post opening and taking the position of Director of Guest Services. This was not only a professional but a personal journey, absorbing a new culture, a new set of working regulations, and learning a new language. It is the reason I now consider Paris as my second home. The time came to return to London to the iconic Savoy first as Director of Rooms then quickly being promoted to Hotel Manager where I oversaw all operations, a team of 600, and managed all capital projects for the ownership team.
Stage 4
Five years later Covid hit and whilst one of the most challenging times it was also extremely rewarding. I was asked to lead onsite the renovation and rebranding of Carton House to become the first Fairmont in Ireland. Being the sole representative onsite and managing all stakeholders developed core competencies immensely and enabled me to successfully lead the team to the pre-opening.
Stage 5
As a result of my diversified experiences and time working on the Carton House project, I realized what was important and the opportunities that lay ahead. I was observing the struggles that hotels were facing in the post-Covid crisis and wished to work alongside organizations and operations in defining what hospitality will look like in the future. Since launching Ian Kidd Consulting, I have completed a repositioning exercise for a hotel in Geneva and at present am collaborating on a new luxury boutique opening in Riyadh, Saudi Arabia. Being able to work alongside passionate individuals from various areas of expertise such as architects in New York to design teams in Paris I greatly enjoy the diversity each day brings and watch projects that I have contributed to taking life. “
“Hospitality for me is about human connections and experiences”
Question 2: What does hospitality mean to you?
IK: “Hospitality for me is about human connections and experiences. Despite it being global it is a remarkably small world and the relationships made along the way make it the most refreshing industry to be part of.
I like the feeling of non-transactional processes, natural service flows, and the ability for people to share their stories and their personality. I recently tried to make a money transfer and whilst I fully understand the need for security I was baffled to be asked ‘What was my address before 2002’ When I asked which year before 2002 and since my birth in 1979 (I had 5 different possibilities) they responded that I had failed the security clearance. This for me was a clear signal that the process had outnumbered the ability for a smooth customer experience. The focus should be on what can be done to make the customer happy and what is getting in the way of achieving it?”
Question 3: Can you please share an anecdote you experienced, that shows the variety and beauty of our industry?
IK: “I was in the process of setting up an event one day when an external guest entered the space, walked up to me, and shouted ‘You stupid man!!’ – To this day I still have no understanding as to why, but it did make me realise from that point forward to ask more questions to get to the root of the problem. :) :) ”
Question 4: Have you had a mentor/role model/hero in your career? Who was it and did she/he give you a piece of advice you still follow? What was the most powerful advice you have received so far?
IK: “I have several individuals who have been key influencers in my career from Michael Young, Chef Tutor at the Belfast Institute, who pushed me to believe in myself and my abilities, Nick Price, Restaurateur, who showed me what it is to care about your team, Thomas Kochs, Managing Director, The Corinthia, London defining what detail is and Philippe Leboeuf, Managing Director, The Raffles OWO, London for encouraging change and challenging the norm. Most of all however my family for demonstrating what support is meant to resemble.
There have been so many great pieces of advice along the way that to define one would be unfair to the others. Some simple principles however are:
· If you have an opinion don’t be afraid to share it
· Be courteous and respectful
· Look after yourself as you are number 1
· You don’t need to be praised to be recognised
· You are more than just a number
· It's ok to make a mistake - Be honest and we can fix it together
· Trust is paramount”
Question 5: What would you like to say to a hospitality/ tourism student/professional who recently started his/her career, at this right moment?
IK: “Hospitality is a respected and fulfilling career that can lead to expertise in multiple facets of a business. It is a profession that requires equal measures of ambition, perseverance, and patience as gained knowledge is what will set your levels of confidence - The more experience you have the more you can challenge yourself, make strategic and informed decisions and lead diverse teams. The industry is in a ramp-up phase following the pandemic and brands are diversifying in technology, wellbeing, sustainability, and creativity so there is something that will suit everyone. Overall, my biggest advice is to ‘take it seriously, don’t take it personally.”
“Take it seriously, don’t take it personally”
Question 6: Do you have a book recommendation – this could be everything from a novel to an autobiography, etc.
IK: “I am not an avid book reader and prefer listening to music for inspiration, motivation, and relaxation. As a keen drummer, I look at an album having each song as a chapter and often the lyrics tell a great short story covering all aspects of a human’s emotions. It could be sensory such as Pink Floyd, thought-provoking with a few simple words such as those lyrics found in Minor Thing by The Red Hot Chilli Peppers – ‘I change the key from C to D it’s just a minor thing or ‘To readjust, you got to trust that all the fuss is just a minor thing’ all things that I can apply to my daily working practice. I regularly share classic album choices with friends which often sparks debate and interpretation differences, and this is what I love about music. It can mean different things to different people.
From a book perspective, I recently re-read Thrive by Ariana Huffington in preparation for creating Ian Kidd Consulting. It is based on 7 key principles which are:
1. To live a life of real fulfillment, think beyond the usual metrics of money and power
2. Find a daily rhythm to support your well-being; it will help you thrive and prevent stress-related health risks.
3. Find wisdom by learning from your own experiences and listening to your intuition.
4. Foster a sense of wonder about the world to make your life more joyful.
5. Give generously to others to bring joy and happiness to your life.
6. Our rushed, overconnected lives stand in the way of our thriving.
7. Prioritize your well-being: it will support your professional success – not jeopardize it.”
Question 7: Which other industry expert would you like to see to answer these questions as well?
IK: “Having had the opportunity to work alongside world-renowned chefs including Gordon Ramsay and Thierry Marx I would be very interested to learn more about Rene Redzepi, famed for his restaurant NOMA in Copenhagen. I had the pleasure to work alongside him and his team-leading the floor during the London Olympics 2012 when we hosted a NOMA pop-up in our Ballroom.
I have been fascinated by how Rene maintains a passion for his craft, developing new techniques, searching for new ingredients, and solidifying a team spirit that is globally recognized. To be named Best Restaurant in the World once is a significant achievement yet to retain four more times most recently in 2021 shows determination and grit rarely seen.”
Question 8: What is your favorite place/bar/restaurant in Paris and/or London?
IK: “Aside from the great restaurants available in both cities whether in one of the famed Palaces or brasseries by the river I opt for one which I stumbled across first when in Jerusalem. It is called MachneYuda by the chef Asaf Granit and is my restaurant highlight and its sister restaurant in London called The Palomar. Inspired by his local cuisine the blend of food, service, authenticity, creativity, and ambiance all combine to make it the best and most memorable experience. In Paris, I enjoy spending time in the cafes and bistros located around Canal Saint-Martin which is always buzzing with live music and entertainment.”
Question 9: “What is your favorite hotel to stay in and why?”
IK: “Part of why I love hospitality is being able to experience new hotels and concepts in more and more adventurous locations. To observe a destination emerging from nothing to becoming globally recognized is always intriguing. It is for this reason that I rarely return to the same hotel as I always feel there is more to see and learn from each location however one outstanding experience was La Mamounia in Marrakech. As I have mentioned previously Hospitality is about emotional connections and aside from the exceptional product and amenities, this hotel has to offer it also has exceptional talent that takes care of you and your stay most naturally and humbly. It does not surprise me that it was recently named Best Hotel in the World by Conde Nast Traveller under the leadership of the respected hotelier Pierre Jochem and I am confident its 100-year history will remain strong for the century to come.”
Ian, thank you so much for taking the time and I cannot wait to see you again in Paris, London, or here at Lake Tegernsee.
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