About

Alexander is experienced, practical, creative, and no-nonsense. He responds positively to challenges such as difficult locations, time pressures, tight budgets and limited resources.

He has worked in many hospitality environments but really enjoys remote locations and the great outdoors. His style is clean, fresh and honest. He is great at building a team and creating warm, exciting, unexpected events. He will always go the extra mile. Generally, he is based in New Zealand from October to May and France/UK from June to September but is flexible and happy to travel. He has worked in many of the hospitality trades; chef, front of house, F+B manager, organic start-up, production designer, events creator – so he understands the business from all angles.

He is currently working with Passage Rock Winery, Waiheke, New Zealand.

He is particularly interested in helping new business start-ups or refreshing existing businesses.

"I believe passionately in creativity, energy, quality and honesty in hospitality and in the transformative power of an inspired and sensitive environment and service. I have worked in UK, France, Switzerland, Mexico, New Zealand and Uganda and love the richness and diversity of cultures. I have absorbed influences from the best of these rich and exciting environments."

Alexander Blee

Languages;

English (native), Spanish and French (fluent) German and Lugandan (Basic)

Qualifications;

Diploma in Hotel Management 1992, Les Roches, Switzerland, Swiss Hotel Association School of Hotel Management www.lesroches.edu.

Awards:

UK Organic Food Awards: Trophy 1996, 1997 (2 awards) , 2000, 2001 (3 awards).

Organic Food Product of the Year 1996. Awarded by The Soil Association U.K

The Independent top 50 Best Office Lunches in London

The Independant top 50 Best Organic Places

Shortlist: BBC Good Food Awards for Vegetarian Food

Best Cabernet in New Zealand