James Hitchens

I am an Executive Chef operating at group and multi-venue leadership level, with full accountability for commercial performance, strategic F&B direction, and concept development across large-scale entertainment businesses. My experience spans P&L ownership, capital project delivery, pre-opening execution, and EBITDA-focused optimisation. I am now seeking progression into a Director of Food & Beverage / Culinary Director role, where I can lead at board level, scale high-performing teams, deliver commercially robust concepts, and contribute directly to long-term growth, profitability, and brand value.

Executive Chef – Group F&B & Concept Development at Dubai Golf (2020-09 – Present)

Group-level leadership role with director-level accountability for F&B strategy, culinary standards, and concept development across multiple entertainment venues. Full commercial responsibility for food cost, labour efficiency, menu margins, supplier contracts, and profitability. Lead, mentor, and develop 80+ culinary professionals, building leadership depth and succession pipelines. Central leadership role in pre-opening, launch, and optimisation of flagship venues.

• Portfolio: Topgolf Dubai, Tiger Strikes, WIKIT, Topgolf Abu Dhabi (pipeline), F1 Arcade Dubai (pipeline)
• Led reinvention of guest areas to create revenue-driven spaces and increase SPV
• Concept creator and launch lead for Toad in the Hole, an award-winning British gastropub within Topgolf Dubai
• Delivered consistent YOY revenue growth at Topgolf Dubai: +14% (2023) +7% (2024) +9% (2025)
• Achieved Net Profit growth of +12% YOY and F&B revenue growth of +9% YOY
• Operate the lowest food cost in the company at 25%, while maintaining quality and guest satisfaction
• Corporate and large-scale events contribute 24% of total venue revenue
• Oversight of food truck operations supporting major regional events (Dubai Rugby Sevens, Dubai Desert Classic, DP World Tour)
• Heavily involved in Topgolf Abu Dhabi (Q3 2026) and F1 Arcade Dubai (Q4 2026 / Q1 2027) concept creation, kitchen design, bar design, menu strategy, and operational frameworks

Executive Chef at The Firmament Restaurant LLC (2019-12 – 2020-09)

• Oversaw culinary operations for The London Project and London Slide
• Delivered a successful turnaround, reducing food cost from 38% to 25% and labour to 21%
• Implemented SOPs, structured training, and performance frameworks
• Supported ownership and senior leadership through operational restructuring

Founder & Personal Chef at Hitchens Kitchens (2017-10 – 2019-11)

• Founded and operated a private chef and bespoke catering consultancy
• Delivered premium dining experiences for UHNW and corporate clients internationally
• Managed all commercial, financial, and operational elements of the business

Head Chef at JB's Gastropub – Amwaj Rotana Hotel (2015-01 – 2017-09)

• Led pre-opening and daily operations of a high-volume gastropub
• Managed a 14-chef brigade, maintaining food cost below 26%
• BBC Good Food Award – Best Bar Food (2016)

Executive Chef / Head Chef at Luxury Hospitality & Yachting (2008-01 – 2015-01)

• Senior culinary leadership roles across superyachts and luxury chalets
• Delivered bespoke dining for VIP and UHNW clientele

GCSEs – Mounts Bay School

Level 2 in Electrical Engineering – Camborne College