Edson Silva

As a hospitality executive with 24+ years of international experience, I specialize in driving operational excellence, guest satisfaction, and revenue growth within the luxury F&B and hospitality sector.
I have led award-winning restaurants, opened iconic venues across Dubai and London, and collaborated with Michelin-starred and celebrity chefs to deliver unforgettable dining experiences. My expertise spans multi-unit leadership, P&L optimization, concept innovation, and franchise development.
Passionate about creating elevated guest journeys and high-performance cultures, I thrive on building transformative strategies that deliver lasting brand impact. Currently completing a BBA while continuing to evolve with the industry, I am excited to contribute to forward-thinking brands shaping the future of hospitality.

I launched my career in 2001 at the Savoy Hotel London as a Bar Team Leader in the banqueting department, mastering large-scale event execution and beverage service. In 2003, I joined Compass Group UK to oversee front-of-house operations at The Admiralty Restaurant and The River Terrace Café, then moved on to The Berkeley Square Restaurant in 2006. By 2007, I stepped into my first General Manager role at Rhodes Mezzanine in Grosvenor House Hotel, where I led a high-performing team, upheld rigorous service standards alongside the Michelin-star ethos, and drove consistent year-on-year revenue growth through operational excellence.

In 2012, I transitioned to Le Royal Meridien Dubai as General Manager of Rhodes Twenty Ten Steakhouse, maintaining Michelin-level benchmarks and enhancing guest loyalty with strategic menu and service refinements. From 2013 to 2014, I headed Prime 68 at JW Marriott Marquis, boosting profitability through creative concept roll-outs and robust P&L management. I then managed OKKU Dubai by Whissle Group (2014–2015), where I refined luxury Japanese dining standards and cultivated an upscale lounge atmosphere that elevated guest engagement and repeat business.

In 2015, I joined Solutions Leisure Group, first as General Manager of Karma Kafe by Buddha Bar (2015–2017) and then Asia Asia Restaurant & Lounge at Pier 7 (2017–2020), overseeing concept development, staff training, and multi-venue consistency. As Operations Manager (2021–2023), I broadened my scope to include Abu Dhabi’s Asia Asia, Business Bay outlets, The Green Room, and spearheaded landmark projects like En Fuego at Atlantis The Palm and the Asia Asia 2.0 relaunch. Most recently, as Corporate F&B Director at Emaar Hospitality Group (2024–2025), I led 27 hotels and 107 outlets across Milan, Saudi Arabia, and Istanbul—driving feasibility studies for leasing, franchising, and “manchising” models, and partnering with celebrity and Michelin-star chefs to redefine luxury dining. 

I’m currently completing my Bachelor of Business Administration at Unicesumar University Dubai, studied at E E de 1 e 2 Graus Dr. Bulcão Institute in Brazil—where I earned International GCSEs in English and Mathematics and a Technical Diploma in Business Administration and Accounting (1992–1994)—hold WSET Levels 1 & 2 and an ESSM certification from Marriott International, and am fluent in English and Portuguese with intermediate Spanish.