Amine Deroui

Amine Deroui has a diverse range of work experience in the hospitality industry. In 2008, they started as a Front Office Manager at the Waldorf Astoria Hotel, where they later transitioned to Guest Services Manager and then became the F&B Manager for the Bull and Bear Restaurant. From 2012 to 2013, they worked as an F&B Manager at the InterContinental New York Times Square. In 2013, they joined The Plaza, A Fairmont Managed Hotel, initially as the General Manager of the Palm Court and later as the General Manager of The Plaza Food Hall by Todd English. In 2018, they became the Director of Food and Beverage at Aparium Hotel Group and held this position until 2020. Subsequently, they served as the Director of Operations at RK Hospitality Group from 2020 to 2021. In 2021, they worked as the Director of Property Management at SILVERMAN. In 2022, they founded and became the CEO of Avantgarde Hospitality Group. Currently, they hold the position of Corporate Director of Food & Beverage for Club Quarters Hotels.

Amine Deroui has a Master's degree in Hotel, Motel, and Restaurant Management from Cornell University, which they obtained from 2015 to 2017. Prior to that, they completed a Postgraduate program in the same field at Les Roches from 2007 to 2008. Amine also holds a Bachelor's degree in Hospitality Administration/Management from Universidad Europea, which they earned from 2004 to 2007.

In addition to their academic qualifications, Amine has obtained several certifications related to food safety and management. Amine obtained a ServeSafe Food Protection Manager certification from the National Restaurant Association in February 2020. In April 2019, they became a TIPS Trainer through Health Communications, Inc. (The TIPS Program). Furthermore, they hold a Food Protection Manager Certification from the NYC Department of Health and Mental Hygiene, which they obtained in April 2011.