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Belmond has appointed Alex D’Aguiar as global head of Restaurants and Bars as it aims to “take its food and beverage offering to new heights”.
Belmond said D’Aguiar will be “instrumental” in shaping and delivering Belmond’s plans to elevate its restaurants and bars across its entire portfolio, spanning its hotels, trains, lodges, and boats.
With over 20 years’ experience in F&B, he has led and developed an array of successful restaurants and bars. D’Aguiar’s experience includes head of development at Eclectic Bar Group PLC and operations director at Gordon Ramsay Group, this was followed by being appointed as operations director of Goodman Restaurant Group in early 2019 and then managing director in early 2020.
After the successful navigation of Goodman Group through the pandemic, in September 2021 he was appointed as managing director of newly formed Creative Restaurant Group by Global Restaurateur Misha Zelman.
This was followed by his partnership with Michelin Star chef Endo Kazutoshi, which included the launch of multiple new concepts; Sumi Notting Hill, Humo Mayfair (1* Michelin), Niju Mayfair, Kioku by Endo at the OWO.
Alongside this, he also led the development and opening of Klaw Miami in the summer of 2022 and was a judge for the Restaurant and Bars Design Awards in 2024.
In his new position, which starts on 12 March 2025, D’Aguiar reports to Iain Langridge, VP Global Operations.
Langridge said: “The team and I are delighted to welcome Alex to Belmond as we continue to elevate our restaurants and bars offering. Alex will play a leading role in shaping our Restaurant and Bars strategy through the lens of Slow Luxury across our whole portfolio and will work with world famous chefs and on award winning dining and bar concepts that celebrate contemporary heritage and, are deeply rooted in their destinations.”
D’Aguiar added: “I am honoured to be joining Belmond, and to build on its impressive reputation for its bars and exceptional culinary experiences, where culture, food and design collide. I look forward to working with the team on further elevating these offerings and writing the brand’s gastronomic and bar experiences’ next chapter.”
