Drew Chigorimbo

Leader with 10+ years of experience across luxury 5-star hotels, fine dining restaurants, wine consulting, and mixology in the USA, France, and South Africa, with experience across land-based venues, luxury yachts, and private jets. Proven record in beverage program development, team training, cost control, guest experience, and sales growth.

Chief Mixologist / Beverage Manager at Grand Hyatt, Mplus Museum (2021-08 – 2024-07)

• Developed and managed beverage menus, package deals, and promotions across Grand Hyatt, banqueting, M+ Museum, and Hyatt Hong Kong.
• Monitored beverage inventory and maintained strong communication between bartenders, servers, and outlet managers.
• Ensured all beverages were served to brand standards across all onsite bars.
• Created beverage concepts and promotions, including wine dinners, Valentine's Day events, spirit dinners, and bar takeovers.
• Interviewed, hired, and trained beverage supervisors and staff.
• Monitored internal cost-control procedures, labour hours, and expenses.
• Maintained high standards of cleanliness, safety, and maintenance in all bar areas.
• Collaborated with the design team on renovations and new projects, including M+ Museum and Hyatt outlet revamps.
• Oversaw budget and staffing needs for the beverage department across 16 outlets.

Beverage Manager at Simon Rogan (Roganic and Aulis) (2019-10 – 2021-06)

• Maintained customer-focused service principles throughout Roganic and Aulis.
• Delivered fine dining food service standards aligned with Roganic and Aulis guest expectations.
• Created an evolving wine programme to excite guests and support innovation.
• Worked alongside chefs to maintain an excellent wine and drinks pairing programme.
• Ensured all financial and qualitative reporting was maintained in line with company policy.
• Created a culinary-inspired cocktail programme aligned with Roganic values.
• Kept beverage costs within pre-set targets.
• Ensured the beverage programme remained unique, up to date, and current.
• Stayed informed on beverage trends.

General Manager, Beverage Operations, Sommelier at Dining Concepts (2016-07 – 2019-08)

• Opened and set up J. Boroski Cocktail Lounge and Alto Causeway Bay.
• Hired and trained bartenders and staff.
• Set up and maintained the cocktail programme.
• Maintained high service standards to help the venue become one of the top cocktail bars.
• Set sales targets, beverage costs, and performance goals.
• Oversaw and structured events focused on enhancing customer experience, such as masterclasses, workshops, and themed promotions.
• Maintained strong relationships with marketing and PR teams.

Wine Consultant at Independent (2014-10 – 2016-07)

• Set up new restaurant wine lists for both new and established restaurants.
• Hosted food and wine pairings and training sessions.
• Assisted wine waiters and sommeliers with training.
• Conducted beverage training for new hires.
• Trained aspiring wine waiters.
• Sourced wines for clients.
• Worked as a blending consultant for various winemakers.
• Served on various judging panels.

Wine Room Storekeeper and Palo Head Sommelier / Cellar Master at Disney Cruise Line (2013-04 – 2014-10)

• Supervised four wine room storekeepers responsible for three dining locations.
• Hosted four seminars each week.
• Ensured staff training for 120 dining room assistants was conducted at least twice a week.
• Managed wine service ordering and maintenance for evening service.

Marketing and Brand Ambassador at Hermanuspietersfontein Winery (2011-02 – 2013-05)

• Worked directly under the National Sales Manager.
• Sourced new on- and off-consumption clients.
• Implemented new ideas to build brand awareness, including golf days, food and wine pairings, and wine networking sessions.
• Identified and maintained potential branding opportunities in various retail outlets and restaurants.
• Managed budgets and accounts.

Sommelier at Roberto's Signature Restaurant (2011-02 – 2013-03)

• Trained wine waiters and managed a team of 15 staff.
• Sourced and selected wines for the restaurant.
• Developed and set up wine, cocktail, and bar menus.
• Conducted food and wine pairings with guests.
• Managed bar and wine stock.

Advanced Diploma in Hospitality Management – Hong Kong University

Bachelor of Commerce in Maths Science – Stellenbosch University (2010)

Course in Cape Wine Evaluation – Stellenbosch University (2015)