Today I sit down with Edward Read—Oxford Brookes University alumnus and hospitality veteran—to hear about his post-graduation career.
Read graduated in 2002 with a Bachelor of Science in Hotel & Restaurant Management, a standout program for aspiring hospitality industry professionals. His career has taken him around the world, working for some of the world’s top hotel brands, including Mandarin Oriental, The Ritz-Carlton, Shangri-La Group, and Swire Hotels.
Read has just embarked on a new journey as General Manager of Typhoon Hospitality, playing a critical role, spearheading the company’s future expansion. Typhoon Hospitality is a subsidiary of Typhoon Group, a Hong Kong–based global holding company active in hospitality, real estate, farming, and wellness, now expanding into the US. Typhoon Hospitality oversees the new restaurants and hotel in Montrose, Colorado, with radical hospitality at its core.
Read’s passion is mentoring the next generation of hospitality professionals. In recent years, he has mentored students in the Hotel Management program at the Hong Kong Polytechnic University through the Club Managers Association, where he served on the board for several years. Read has also judged numerous industry competitions, including Master Shaker, which brings together top mixologists.
He takes some time to sit down with Business Matters to share his in-depth knowledge and unique perspective on the hospitality industry.
Q: How did you enjoy studying at Oxford Brookes University
A: Living and studying in Oxford was a genuine pleasure, and my time at Brookes is filled with fond memories. The hospitality program is highly regarded, and I’d enthusiastically recommend it to anyone considering studying hospitality in the UK. The course is well structured with a good balance between practical experience and theoretical studies. Besides its well-placed academic standing, Oxford is such a beautiful city with so much history and charm.
Q: Where did you start your career?
A: I began my career as a waiter at Toscana, the restaurant led by three-Michelin-star Chef Umberto Bombana at The Ritz-Carlton, Hong Kong. It was an incredible experience and a steep learning curve. With limited hands-on experience in operations or Italian fine dining, I quickly learned about Italian ingredients, fine wines, white truffles, and aged balsamic. After a year, The Ritz-Carlton recognized my potential and enrolled me in its 18-month intensive management trainee program, where I gained broad exposure to all departments of the hotel. Having this experience and knowledge across departments of the hotel helped me in the later years of my career.
Q: What is your advice to young hospitality professionals starting a career in this industry?
A: Never stop learning and master customer service. Consider joining a management trainee program with a leading hotel group. These programs provide a holistic hotel experience across departments and help you identify where your strengths lie. The traditional GM paths through Rooms or F&B are no longer exclusive; GM roles now come from Sales & Marketing, Finance, and beyond. Once you choose a pathway, become an expert in everything you do: I expanded my F&B knowledge by joining courses in wine, cheese, teas, spirits, coffee, and cigars. Continual learning is crucial to success; knowledge is your strongest asset.
Working in the hospitality industry is all about people; you need to be a people person. Mastering customer service is a rewarding journey. One of the reasons why I love our industry is that no single day is ever the same, and no complaint is ever the same – every day is exciting.
Q: What has been one of the biggest challenges of your career?
A: Covid-19 was a challenging period both personally and professionally. Like everyone in the world, I was affected. Business was slow, and as the General Manager of a large private members’ club with 400 staff, I played a critical role in weathering the business through that storm and had to make some difficult decisions. Through that difficult period, I learnt a lot, grew, and we came out the other end a stronger and more efficient organization.
Q: Do you have any Career highlights?
A: Many, one of which stands out was joining the pre-opening team at the Ritz-Carlton Hotel in Hong Kong. I played a key role in opening the flagship hotel, which opened in 2011, situated on floors 102–118 of the International Finance Centre—the tallest hotel in the world at that time. I was the Restaurant Manager for the lounge situated on the 103rd floor, with truly stunning views from every seat. As Restaurant Manager, I was given the freedom to be creative and introduced a chocolate-themed afternoon tea. Given the restaurant’s name, The Chocolate Library, I aimed to craft an afternoon tea that perfectly complemented the theme. I envisioned a playful, immersive presentation—an afternoon tea served on a miniature bookshelf. To elevate the experience further, I added an element of surprise: a decorative book cover that concealed the pastries on the bookshelf. When served at the table, it created curiosity and anticipation—a visual and emotional element that heightened the experience. The guest’s journey began by uncovering the “book,” revealing the elegantly presented afternoon tea behind the cover, making it an unforgettable moment.
Q: What’s next?
A: As General Manager of Typhoon Hospitality, I’m spearheading a dynamic initiative in Montrose, Colorado: two new restaurants that are opening soon, and a 50-room boutique hotel in the development stage. Montrose is a small town with immense potential, and our goal is to create purpose-driven projects that strengthen communities and transform lives through hospitality. The boutique hotel will be in the heart of downtown, housed in the historic city hall building, which will be carefully restored and expanded to welcome guests. These are really exciting projects that will create local jobs and provide much-needed additional dining and lodging facilities to the town.
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Mastering Hospitality: Interview with Oxford Brookes Alumnus, Seasoned Hotelier Edward Read