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Teachers and Alumni

Kostas Sillignakis, MBA, MSc, BA (Hons)

CEO & Academic Dean of SWISSAM, Hospitality Business & Culinary Arts School 

Senior Lecturer of Food Costing, F&B Service, Marketing, Strategic Management and Leadership in Hospitality, Event Management.

Educational Qualifications


Strategic Management and Business Development, Oxford Brookes University, UK (2009)

  Dissertation: ‘Is Internationalisation a Suitable Growth and Expansion Strategy for Late Night Entertainment Venue (LEV) Enterprises’


Tourism Planning and Development, University of Surrey, UK (2003)

  Thesis: ‘The Effects of UEFA's Football Cups in European Tourism Development’

BA (Hons)

Hospitality Management with Tourism and Leisure, University of Huddersfield, UK (2002)

  Dissertation: ‘The Development of Rural Tourism in Eastern Crete’

Professional Experience

2013 – Present | Worldwide

SavvyIQ Hospitality Consultants

Director of operations

  • Playing a pivotal international role in overseeing all aspects of hotel, restaurant and bar concept development, master planning, feasibility studies, corporate auditing and F&B Project Management.

2014 – Present


MMC Group, Kuwait

Director of Operations

  • Responsibilities: Change management, Growth and Expansion strategies, New concepts Development,
  • Managing 6 Brands (20 outlets) LeNotre Paris (High End French Concept), Café Meem (Arabic Concept), Crimson Gardens (Iranian Concept), Rice (Kuwaiti Concept), Dikakeen (Kuwaiti Concept), Nagwa (Arabic Sweets and Café), Dar Hamad (High End Arabic Concept), Before Chocolate (Chocolate inspired Café),
  • In the pipeline: Esta Chido (Mexican Concept), Di Oro (Venician Café),
  • Overseeing LeNotre Catering, an extremely high-end service catering all over GCC countries while providing all food services for Costa Coffee, Second Cup and Papparoti,
  •   With up to 550 employees, operating on an annual sales budget EUR150 million.

2013 – 2014

Almathaaq Hospitality Ltd., Saudi Arabia

Director of Operations

  • Effectively managing the growth and expansion of the company by penetrating a highly competitive market and opening several restaurants and arbitrating significant catering deals with Aramco Petroleum, National Central Bank of Saudi Arabia, IKEA, and King Abdullah University of Science and Technology.
  • Total Outlets 20, Brands: Margherita (Italian Concept), Semsom (Lebanese Concept), Aseil (Saudi Arabian Concept), Bahreez (Egyptian Concept), Square Meater (American Burger Concept), PanJan (PanAsian).
  • Number of employees 200, Operating on an annual sales budget of EUR30 million.

2012 - 2013

Santoku Restaurant & Bar by Yolo Experiences, Daisu Hospitality Ltd., Ghana

Director of Operations

2012 – 2013


  • Successfully planning, developing and launching the first high-end Japanese restaurant and bar in West Africa while effectively managing the US million investment.
  • Working in conjunction with international experts, such as; De Givenchy Design House, Paris; and “Nobu” executive chefs in creating the interior and world renowned menu.

Visiting lecturer

Swiss Business School Alpine Centre

2013 – Present

Switzerland, Greece, India, Russia, UK, Kenya

  • Facilitating engaging seminars and courses around food and beverage operational management, sharing knowledge base, skill set and expertise within the hospitality sector.
  • Conducting courses on restaurant and bar operations, concept development and design, growth and expansion strategies, marketing strategies, late night entertainment venues management and project management.