As Global Director of Food and Beverage, Leigh Allan leads the Global Food and Beverage operations for Valor. Leigh brings two decades of Luxury hotel and restaurant experience to his leadership role and is the guiding force behind Valor’s Food and Beverage operations.
Leigh began his career at the world-renowned Savoy Hotel in London, England and has since worked in a variety of leadership roles in some of England’s most well-known and respected hotels, including The Dorchester and Claridge’s. Leigh was then recruited to travel to Italy to be a part of the opening team aboard The Regent Seven Seas Voyager and was part of the successful Maiden Voyage. Leigh was later recruited to the U.S.A where he worked in some of the Southeast regions finest restaurants including the Joel Restaurant, a James Beard-winning restaurant, under Michelin starred Chef Joel Antunes.
Leigh then returned to hotels and took up a director position with W Hotels before joining Wischermann Partners. Leigh started with Wischermann Partners as Director of Food and Beverage at Le Meridien Atlanta. After only two years in the role, Leigh was promoted to Corporate Director before eventually moving to Vice President of Food and Beverage where he would oversee all aspects of Food and Beverage for the twelve-hotel portfolio. Leigh transformed the companies F&B operations, providing new perspectives to find optimal solutions for operators, owners and guests.
Leigh is well experienced in operations, concept design and development, beverage program development, menu creation, purchasing, kitchen design, staff recruitment, third-party partnerships and training as well as cost control over all disciplines. Leigh is leading the change in the way guests think about hotel restaurant and bars by creating unique experiences and programs, while helping Valor Hospitality become one of the leaders in the hospitality industry.