Adam Thompson

My career in hospitality has been defined by hands-on leadership and a passion for developing people. Over the past 30 years, I’ve worked across every level of operations, from trainee manager to general manager, hotel director, and culture and engagement manager. I spent a decade with Hotel du Vin, starting as a trainee and rising to general manager, supporting the company’s expansion from four to fourteen hotels. During that time, I was privileged to work under the mentorship of hospitality icons such as Robin Hutson, Gerard Basset, Michael Warren, and Robert Cook, and to collaborate with Malmaison. This experience taught me the value of nurturing internal talent and building strong, distinctive cultures. During my time at Hickory’s Smokehouse, I played a key role in scaling up their unique culture and developing managerial talent - this contributed to the organisation being awarded ‘UK’s Best Large Company to Work For’ by Great Place to Work.

I’ve also held roles with The Pig Hotel Group, Rare Bird Hotels/Coppa Club, Accor, Royal Caribbean Cruises, Macdonald Hotels, Sodexo, and Fairmont Chateau Lake Louise. These experiences have given me a broad perspective on what it takes to succeed in hospitality, whether in boutique hotels, large resorts, or restaurant groups. I bring these real-world insights into the classroom, teaching modules here at UCB  in Hospitality Leadership, Business Finance, People Development, Hospitality Operations, Strategy, Entrepreneurship, Employability, and Marketing.

What excites me most about teaching here is seeing the energy and fresh perspectives that new generations bring to an industry that’s constantly evolving. Hospitality isn’t always easy, but it’s deeply rewarding, especially when you see your team members grow into confident leaders. I’ve taken great pride in watching waiters become supervisors, supervisors become managers, and managers become leaders who then pass on their knowledge to others. This passion for developing talent led me to transition into education, where I realised I could create even greater impact by preparing UCB students to thrive in this demanding industry and achieve their career goals. 

As a former UCB student myself, I know firsthand how the right training and support can transform your career trajectory. My advice to students is straightforward: understand what’s expected of you from the start, make use of all available resources, and manage your time to maintain a healthy balance between work, life, and studies. While the hospitality industry is demanding, it can reward dedication with exceptional opportunities for growth and advancement.