Today I sit down with Oxford Brookes University graduate and hospitality veteran Edward Read to find out more about his career post-graduation.
Read graduated in 2002 with a Bachelor of Science in Hotel and Restaurant Management, a preeminent program for aspiring hospitality professionals. His career has taken him around the world, working for some of the world’s leading hotel brands, including Mandarin Oriental, The Ritz-Carlton, Shangri-La Group and Swire Hotels.
Read has just embarked on a new journey as General Manager of Typhoon Hospitality and will play a critical role in driving the company’s future expansion. Typhoon Hospitality is a subsidiary of Typhoon Group, a Hong Kong-based global holding company active in hospitality, real estate, agriculture and wellness, now expanding into the United States. Typhoon Hospitality leads the new restaurants and hotels in Montrose, Colorado, with radical hospitality at its core.
Read’s passion is mentoring the next generation of hospitality professionals. In recent years, he has mentored students in the hotel management program at Hong Kong Polytechnic University through the Club Managers Association, where he served on the board for several years. Read has also served as a judge on numerous industry competitions, including Master Shaker, which brings together top mixologists.
He takes the time to sit down with Daily Sparkz to share his in-depth knowledge and unique perspective on the hotel industry.
Q: How did you enjoy studying at Oxford Brookes University?
A: Living and studying at Oxford was a real joy and my time at Brookes is full of fond memories. The Hospitality program is highly regarded and I would highly recommend it to anyone thinking about studying Hospitality in the UK. The course is well structured and offers a good balance between practical experience and theoretical study. Aside from its excellent academic status, Oxford is a beautiful city with so much history and charm.
Q: Where did you start your career?
A: I started my career as a waiter at Toscana, the restaurant helmed by three-Michelin-star chef Umberto Bombana at The Ritz-Carlton in Hong Kong. It was an incredible experience and a steep learning curve. With limited hands-on experience in business or fine Italian cuisine, I quickly learned about Italian ingredients, fine wines, white truffles and aged balsamic. After a year, The Ritz-Carlton recognized my potential and accepted me into its 18-month intensive management trainee program, where I gained comprehensive insight into all departments of the hotel. This experience and knowledge in all departments of the hotel helped me in the later years of my career.
Q: What advice do you have for young hospitality professionals starting a career in this industry?
A: Never stop learning and master customer service. Consider taking part in a management trainee program with a leading hotel group. These programs provide a holistic hotel experience across all departments and help you discover where your strengths lie. The traditional GM paths via Rooms or F&B are no longer exclusive; GM roles now come from sales and marketing, finance and beyond. Once you choose a path, you become an expert in everything you do: I expanded my F&B knowledge by taking classes in wine, cheese, tea, spirits, coffee and cigars. Continuous learning is crucial for success. Knowledge is your greatest asset.
Working in hospitality is all about people; You have to be a people person. Mastering customer service is a rewarding journey. One of the reasons I love our industry is that no two days are the same and no two complaints are the same – every day is exciting.
Q: What has been one of the biggest challenges of your career?
A: Covid-19 has been a challenging time both personally and professionally. Like everyone in the world, I was affected. Business was slow, and as CEO of a large private members’ club with 400 employees, I played a critical role in weathering the business through this storm and had to make some difficult decisions. During this difficult time I learned a lot, grew and in the end we emerged as a stronger and more efficient organization.
Q: Do you have any career highlights?
A: Many of them, most notably joining the pre-opening team at the Ritz-Carlton Hotel in Hong Kong. I played a key role in the opening of the flagship hotel on floors 102-118 of the International Finance Center, which opened in 2011 – the tallest hotel in the world at the time. I was the restaurant manager for the lounge on the 103rd floor, every seat had a truly breathtaking view. As restaurant manager, I was given the freedom to be creative and introduced a chocolate-themed afternoon tea. Given the name of the restaurant, The Chocolate Library, I wanted to create an afternoon tea that perfectly complemented the theme. I imagined a playful, engaging presentation – afternoon tea served on a miniature bookshelf. To enhance the experience even further, I added an element of surprise: a decorative book cover that covers the pastries on the bookshelf. When served at the table, it aroused curiosity and anticipation – a visual and emotional element that enhanced the experience. The guest’s journey began with him uncovering the ‘book’ and revealing the elegantly presented afternoon tea behind the cover, making it an unforgettable moment.
Q: What’s next?
A: As General Manager of Typhoon Hospitality, I lead a dynamic initiative in Montrose, Colorado: two new restaurants opening soon and a 50-room boutique hotel in development. Montrose is a small town with immense potential. Our goal is to create purpose-driven projects that strengthen communities and transform lives through hospitality. The boutique hotel will be located in the heart of downtown in the historic City Hall building, which will be carefully restored and expanded to welcome guests. These are really exciting projects that will create local jobs and provide the city with much-needed additional dining and accommodation options.
