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Sean Flakelar

Luxury Boutique Resort & Restaurant Ops.

Sydney, New South Wales, Australia
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Specializing in hospitality management, Sean's experience includes the management of small boutique resorts, unique guest experiences and Food & Beverage operations.

Key Consulting Services

  • Boutique Hotel Management
  • New Guest Experience Development
  • Restaurant Pre Opening & Operational Services
  • Menu Design and Rollout
  • Kitchen Design & Management


Specializing in small luxury boutique hotel management for over 30 years, Sean’s expertise covers: Sales & Marketing Strategies to drive targeted revenue whilst monitoring financial performance and to maximise profitability. Unique Guest Experiences to create the Wow factor particularly for return guests, who can be your greatest ambassadors. Restaurant Pre-Openings, this is a make-or-break for resorts or restaurants. It requires careful planning, market knowledge and the right service ethos. Creative Food Concepts, knowing your competitors will help decide your food concept which goes hand in hand with a menu design and pricing. Kitchen Design, is essential to allow a space to produce the best food quality, allow efficiency in a compliant & hygienic level. Kitchen Management to include menu design, recipe costings, budgeting staffing levels, overview of monthly P&L’s and monitoring food costs, all require constant management and benefit from regular external reviews. Crisis Management support on natural and man made disasters such as earthquake, volcano eruption, guest accident or illness, equipment malfunction, pandemic's are all apart of crisis management support.


  • Sean has managed some of the most iconic 5-star luxury boutique properties in the world including 27 years with Aman Resorts, which he joined in 1992 during the early development of the Aman brand. Starting off as Executive Chef, Sean went on to be Aman’s longest standing General Manager. In 2018 he was voted Best General Manager World Wide by Gallivanter’s Guide. Sean has also managed Cuixmala, a high-end luxury resort in Mexico and Kokomo Private Island in Fiji. This invaluable overseas experience provided tremendous insight into catering to the high-end luxury market. Meticulous attention to detail, unique guest experiences and unintrusive, attentive service, alongside driving revenues and exceeding target levels have all been main points of focus. With 17 years in the kitchen as Chef, 17 years in Management and an on-going passion for exceptional F&B, Sean has an extensive knowledge of International and Asian cuisines, cultures, local procedures and languages.


Professional & Other

Having been integrally involved with small luxury resorts overseas for over 30 years it was time to come home to Australia and consolidate these unique experiences as a Hotelier and Chef into Sean Flakelar Consultancy.

Current and completed projects include the pre-opening of a small Sports Bar and Restaurant and a kitchen performance review for a Golf Club both in Australia. The development of a new food concept and rollout for a restaurant in Indonesia and an F&B audit and kitchen redevelopment for a high-end luxury camp in Tibet.

Qualifications - Graduate of East Sydney Technical College for Commercial Cookery, RSA certificate, Bar Proficiency Certificate, 27 years’ service with Aman resorts.

Industry Associations

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