Timothy Hocks
About
Timothy Hocks is from Riyadh, Saudi Arabia. Timothy works in the following industries: "Food & Beverages", "Retail", "Hospitality", "Facilities Services", and "Real Estate". Timothy is currently Head Of Business Development GCC at Lowe Rental - Refrigeration and Catering Specialists, located in Saudi Arabia. Timothy also works as Co-Founder & Chief Ice Cutter at Artisan Ice Co., a job Timothy has held since Jun 2019. In Timothy's previous role as a Co-Founder & Joint Owner at AKIN Barber & Shop, Timothy worked in Dubai, United Arab Emirates until Feb 2021. Prior to joining AKIN Barber & Shop, Timothy was a General Manager - Casual Brands at Skelmore Hospitality Group and held the position of General Manager - Casual Brands at Dubai, United Arab Emirates. Prior to that, Timothy was a General Manager Business Development & Co-Owner at Lady Battenberg FZ-LLC, based in Dubai, United Arab Emirates from Mar 2013 to Nov 2017. Timothy started working as Co-Founder & Joint Owner at Henriettas Chicken Shop in Melbourne, Australia in Jan 2014. From Apr 2012 to Nov 2016, Timothy was General Manager at Taqado Mexican Kitchen, based in Dubai, UAE. Prior to that, Timothy was a General Manager Hospitality at PT Bali Unicorn, based in Denpasar Area, Bali, Indonesia from Feb 2011 to Mar 2012. Timothy started working as Hospitality Consultant at Foodcraft Solutions in Dubai in May 2009.
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Timothy Hocks's current jobs
We Are LOWE. Award Winning Worldwide Rental Specialists in Refrigeration, Fridge Hire, Freezer Hire, Commercial Catering Equipment & Cold Rooms
Dubai’s first boutique hand cut ice company. Specifically designed for bars, restaurants, catering companies, and speciality roasters. Stay tuned
Timothy Hocks's past jobs
Very proud to be involved in this project. As yahtzer.com said it was just a matter of time before Dubai, a burgeoning global design hub, got its own design-perfect barbershop. Filling a gap between “street level barbershops and the upmarket spa salons found in hotels or malls”, AKIN Barber & Shop located at Burj Al Salam (a glass tower opposite the World Trade Centre) in the heart of the city caters for a “growing urban community” and now at The Beach in JBR.
Established in 2012, Skelmore Hospitality is a dynamic young company which has leveraged it’s strong business acumen and innovative ideas to disrupt the establish F&B market in Dubai. Our strength lies in our ability to develop innovative concepts which are executed to achieve clear business objectives ensuring a world class experience for our customers while exceeding standard industry KPI’s. We have built a vibrant and talented in-house team with a diverse skill set, both from within and outside the industry who collectively insure we continue to be at the height of industry standards while maintaining our strong growth trajectory. Our brands include the award-wining Italian fine-dining Roberto’s Dubai and Abu Dhabi, causal dining cafe Urban Bistro in Media City, and Mercato, Dubai International Financial Center, offering the the best of casual Italian cuisine.
Lady Battenberg is an independent GCC based food development company specializing in menu design, creative food concepts, project management, original and bespoke products with specialised training.
Henrietta’s is half restaurant, half local chicken joint. Decked out with reclaimed pallets, rustic metal lampshades and a touch of faux-forestry, the 91-seat venue is casual. The project is a partnership between Stuart Brookshaw and Ruth Giffney, both formerly of Albert St Food and Wine; chef Daniel Morgan (previously of The Fat Duck); and restaurateur Tim Hocks. With their collective background in fine dining the team is doing restaurant-quality fare. The team says, "it comes down to the dressing, the quality of the produce and the way it’s treated."
An original homegrown Mexican Food UAE concept, created by a group of people with an interest in making a commercial project out of a food they all loved. I was very lucky to be involved during the start up phase. We grew to 12 locations during my time and started what is now known as the “Home Grown Quick Service” restaurant revolution in this region.