People & Events
Peter Fulton brings three decades of experience to new Grand Hyatt Dubai
Peter Fulton who is the general manager of the Grand Hyatt Dubai, has spent almost 30 years in the hotel industry, starting in his homeland of New Zealand in 1974.He grew up with two ambitions - to be a chef and to work abroad. In order to get some experience in the first and help fund the second, Peter's introduction to the hotel industry was as kitchen porter/3rd Cook at the Travelodge in Christchurch: "Because I was saving to go travelling, the cheapest way to get to and from work was to run, so that's what I did," he recalls. By the time Peter got to Scotland a few months later, not only was he extremely fit he also had a new ambition - to pursue a career in Food and Beverage Management. He embarked on an HND course in Napier, Scotland, and during his course furthered his experience with jobs in local restaurants and hotels. After graduating, Peter headed to Claridges Hotel in London, officially as Assistant Head Controller, but supplemented his income by moonlighting as fully-liveried elevator attendant. After three years at Claridges, Peter moved to Le Beau Rivage Palace Hotel in Lausanne, Switzerland, making a move back into Food & Beverage as Commis De Cuisine. In 1981, he returned to New Zealand as Assistant Food & Beverage Manager at the Airport Travelodge in Auckland. In 1985, Peter embarked on his career with Hyatt International as Food & Beverage Manager at the Hyatt Regency in Auckland. For the next seven years, he filled senior food and beverage positions at Hyatt properties in Dubai, Canberra and Macau before receiving his first appointment as Manager at the Hyatt Regency Acapulco. In 1994, Peter was made General Manager of the same hotel. Three years later, Peter was appointed General Manager of the Hyatt Regency Delhi where he remained before taking up his position at Grand Hyatt Dubai. "Running a hotel is like running a little city with so many elements and a chance to get involved in so many things," he says.