BEYONDHOSPITALITY was founded in 2008 by Tobias Mattstedt, following a career spanning more than 20 years working for the world's finest hotels and developing world-class hospitality projects.
We obsess over the creation of successful hospitality venues – ranging from master-planning to conceiving new hotels and restaurant concepts; from project development to operational implementation – for hotels, resorts, restaurants, spas and really anything hospitality related.
Food & Beverage in particular is both our specialty and passion – conceiving, creating and managing restaurants, lounges and bars that are the benchmark in the industry.
In early 2012, we incorporated BEYONDHOSPITALITY Far East in Hong Kong, which is also home to BEYONDSPA, specializing in Spa Concept, Development and Spa Technical Services.
Last but not least, as we are hoteliers by heart with friends and colleagues all over the world, we specialize in Executive Recruitment of luxury hospitality professionals.
Any company is only as good as the collective wisdom and experience of its team members. Our executives have managed some of the finest hotels and resorts, created unique experiences and provide the ability of bringing the best of the world to a unique solution tailor made for you.
Tobias is a seasoned hospitality professional that combines experience ranging from senior executive roles of both luxury hotel operations – from boutique to some of the largest properties in the world - to corporate roles in both hospitality development and operations.
After completing his education and hotel management training in Germany, he worked in some of the finest hotels in Europe such as the Carlton in Cannes, the Suvretta House St. Moritz and the Hyde Park Hotel (now Mandarin Oriental) in London.
Following studies at the School of Hotel Administration at Cornell University, he took on senior leadership positions with Ritz-Carlton in the US and the Peninsula Group in Hong Kong.
His career shifted from the world of luxury hotels to a challenge and scale that few people are exposed to during their career: he joined the 6800 room MGM Grand in Las Vegas as Vice President, Food & Beverage, responsible for 55 profit centers, 2,500 employees with an annual F&B revenue of US$275m and led the exercise of partnering up with the world’s finest chefs, restaurateurs & designers and creating more than 20 new venues.
Following his tenure at MGM Grand, he joined the parent company MGM MIRAGE and became Senior Vice President, Development and International Operations, responsible for projects such as MGM Grand Macau and the launch and initiation of MGM MIRAGE Hospitality, the non-gaming hotel management subsidiary with projects throughout the world.
In 2009, Tobias Mattstedt founded BEYONDHOSPITALITY; specializing in Hotel Development as well as F&B Master-planning, Concept Creation and providing management services for some of the biggest names in the culinary & restaurant world.
In addition, BEYONDHOSPITALITY provides advisory service for both owners and operators, ranging from operational reviews to Executive Recruitment and any other exiting task pertaining to outstanding Hospitality.
In 2012, BEYONDHOSPITALITY Far East (based in Hong Kong) extended the reach of the company and added Spa Services to the portfolio.
Through his background and constant exposure to the very global world of hospitality, Tobias is an advisor and speaker on hospitality trends to both corporations and organizations throughout the world.
He lives with his wife Britta and his three Children Julia, Noelani and Felix in Las Vegas, Nevada (though living on planes might be an equally as accurate description).
A luxury hotelier for over 30 years, Sebastian’s background is truly a showcase of some the finest destinations and properties, ranging from the famous ‘Vier Jahreszeiten’ in Hamburg to Grand Hyatt in New York, includes corporate leadership roles as head of Food & Beverage for Hilton Europe as well as Miramar Group, Hong Kong.
For over 10 years, Sebastian was Managing Director for two of Europe's finest hotels: Hotel Atlantic Kempinski Hamburg and Schloss Reinhartshausen near Frankfurt. Over the past few years, Sebastian has developed various Hotel and Restaurant concepts for private investors.
Reinhold Nagler is one of the world’s top Culinary and F&B executives and has worked for some of the most renowned hotel companies in the world prior to joining BEYONDHHOSPITALITY as a partner and Vice President, Food & Beverage.
Following an early career with Crystal Cruises and Seabourn, he worked for the biggest names in luxury hotels: Peninsula, Ritz-Carlton, Four Seasons and until recently, Jumeirah in senior leadership positions in both culinary and Food & Beverage.
With a German culinary education and over 25 years in the luxury hotel and restaurant world, Andre has worked across Europe, Asia Pacific, America and the Middle East for companies such as The Ritz Carlton, Marriott, Kempinski, Jumeirah, Capella & Troon Golf Club Management. Over the years he has been an integral member of project teams for various re-branding exercises, refurbishments and new openings. Andre is well versed in operational and financial aspects, starting from pre-project planning to openings, from the nitty-gritty details of kitchens and kitchen management to both operational and corporate management.
Andre is the BEYONDHHOSPITALITY ‘culinary guru’ …
Anis Abidin has been working with BEYONDHOSPITALITY since 2009, following a lifelong career running the finance department of a number of Four Seasons flagship properties. Anis started her career in hospitality after completing her BA in economics and accounting at the University of Durham.
Following her studies she joined the Four Seasons in London as Assistant Director, Finance, followed by Director of Finance positions at the Four Seasons Hotel Canary Wharf, Four Seasons Hotel in Dubai and Four Seasons First Residence in Cairo, Egypt.
Britta is BEYONDHOSPITALITY’s founding principal, business manager and spearheads our Executive Recruitment activity.
Her experience spans three continents and reads like a Who's Who of the world’s great hotels: Hotel Vier Jahreszeiten - Hamburg, The Dolder Grand - Zürich, Hotel Martinez - Cannes, Turnberry Isle - Miami, The Ritz-Carlton - Hong Kong – properties where she held senior management positions in both Rooms Division and Sales & Marketing.
Chris has a long pedigree in restaurant operations spanning over 30 years encompassing management, executive directorship and as a restaurateur. He held multiple General Manger positions for some of the most noteworthy chefs and culinary venues including: Charlie Palmer’s Steakhouse (Four Seasons Hotel), Kerry Simon’s SIMON Kitchen & Bar (Hard Rock Hotel), Tom Colicchio’s CraftSteak and Michael Mina’s Nob Hill (both at MGM Grand).
Additionally, outside of Las Vegas, Chris served as Director of Food & Beverage for The Aspen Meadows Resort (Aspen Institute) in Aspen, Colorado and General Manager for Michelin Star Chef Jean-Georges Vongerichten at The Phoenician Resort in Scottsdale, Arizona. Besides restaurant operations projects, he oversees Beyond Hospitality’s digital media projects and is an established food & architectural photographer and restaurant website designer.
Katharina has been in the Spa Business for the last 15 years. She played a leading role in concept, design and development of award winning Spas around the world, working with clients such as Four Seasons, Peninsula, MGM, Ritz Carlton, Starwood and Hilton as well as independent hotel chains and Developers. Katharina has extensive construction, manufacturing and technical experience in all aspects of Spa design.
In 2008, Katharina launched Concept Saphyr and her partnership with BEYONDSPA, offering spa consultancy, design and operational services to clients all over Asia. Over the last 4 years, Katharina has been one of the leading Spa specialists in the industry and is currently a preferred consultant with Four Seasons, Starwood, Accor, Hyatt and China Greentown.