Leading Hospitality Consultant & Champion of Food Industry Innovation – Interview with Alexander Muir
- Mar 13, 2025
- 3 min read
Alexander is a Senior Lecturer & Academic Subject Lead in Hospitality, Events and Tourism and a Subject Matter expert in Hospitality for leading universities in the United Kingdom and Ireland. Alexander also works as a business coach and consultant for charitable organisations and his family-owned food manufacturing business, The Clare Jam Company Ltd.
He has extensive operational management experience at some of the leading hospitality management companies, such as Dorchester Collection, Four Seasons Hotels & Resorts, Rosewood Hotels and Sketch London.
Alexander Muir, Senior Lecturer & Business Consultant
Please tell us more about yourself.
Alexander began his career as a Food and Beverage Management Trainee at the renowned Dorchester Hotel in London. He then progressed to the Rosewood London before assuming the role of Restaurant Manager at Nathan Outlaw's The Capital London. In 2016, he joined the Four Seasons Hotel London at Ten Trinity Square to help launch La Dame de Pic London, the UK’s first outpost of Michelin-starred French Chef Anne-Sophie Pic. Under his leadership, the restaurant was awarded two Michelin stars in 2020.
In 2020, Alexander took on the role of Deputy Director of Operations at Sketch London, where he managed the day-to-day operations of five unique food and beverage outlets, including the three-Michelin-starred Lecture Room & Library. During this time, he was recognized as one of the most influential Irish food and beverage managers by the Murphia List for three consecutive years. In 2022, Alexander transitioned to his family business, The Clare Jam Co., as Operations Manager, where he played a key role in overseeing the company’s expansion into new markets and significant new product development.
Currently, Alexander is a Senior Lecturer and Academic Subject Lead in Hospitality, Events, and Tourism, as well as a Subject Matter Expert in Hospitality for leading universities across the United Kingdom and Ireland. He also serves as a business coach and consultant, providing support to a charitable organisation and advising his family’s food manufacturing business, The Clare Jam Co. Alexander has ambitions to open his open business in the coming years so watch this space!
What is your work inspired by?
My diverse career journey in different countries and exposure to really talented professionals in the hospitality industry has embedded in me a deep passion for excellence in the hospitality and food industries, as well as a focus and urge to constantly to grow and innovate in my current lecturing role. My career has been shaped by a focus on elevating the dining experience, from managing Michelin-starred restaurants to supporting the expansion of my family business. My move into academia and business coaching inspires me to share my knowledge and contribute to the development of the next generation of leaders in hospitality and food.
From working in both large-scale operations and a family-run business means I understand how to get the best out of people, encourage a positive business mindset and focus on what’s important for the business and its people. My work is motivated by the pursuit of continuous improvement, the desire to create impactful experiences, and a passion for fostering growth in both individuals and businesses.
What specific goals/vision do you aim to achieve?
I have lots of personal goals but many of them focus on driving standards and excellence in organisations I work for and collaborate with. I want to contribute to the growth of our family business in Ireland The Clare Jam Co. and explore opportunities for expansion in new areas with others. In my current roles, I focus on educating and inspiring future professionals in a unique way that gets them truly ready for future roles in the sector. The hospitality, tourism and food industry have significant challenges to face and overcome but in general we can see high investor confidence across many key European capitals and countries with positive hotel investments figures, increases in inbound tourist, new food business popping up and lots of new job opportunities across a range of hotel types and tourism organisations, I think the future is very bright!
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