Discover hospitality founders with open roles and ideas

This profile represents the Founder’s Office at Venture Uplift. Its purpose is not to provide services or compete with experts on the platform. Instead, it exists to share platform direction, highlight real opportunities, and support the Venture Uplift ecosystem through insight, standards, and long-term vision. Venture Uplift was built to help hospitality founders move faster, avoid costly mistakes, and connect with the right people at the right time — including experts, partners, and investors. The Founder’s Office focuses on shaping that environment by setting quality benchmarks, sharing practical insights from real business experience, and ensuring the platform remains founder-first. This account may publish platform updates, business ideas, market observations, or ecosystem guidance. It does not offer paid services, accept hire requests, or engage in client work. For services, execution, or expert support, founders are encouraged to connect directly with verified Experts listed on Venture Uplif more

I’m an Australia-based business owner and founder with hands-on experience across food, hospitality, and consumer-focused businesses. I work closely with founders and small business owners, helping them move ideas forward through practical execution rather than theory. My work focuses on social media marketing, branding support, and everyday business problem-solving. I’ve supported projects such as coordinating food label design, fixing website issues, creating marketing materials, and assisting with catering-related work. I prefer clear goals, simple systems, and getting things done properly without unnecessary complexity. Through Venture Uplift, I’ve collaborated with multiple founders and experts, and I’m known for being reliable, easy to communicate with, and consistent in my delivery. The feedback on my profile reflects my working style — responsive, practical, and supportive from start to finish. Alongside client work, I’ve also developed and shared my own business ideas in the food and grocery space, including plant-based product concepts and snack manufacturing expansion. Being a founder myself helps me understand the real challenges business owners face and what kind of support actually makes a difference. I’m open to working with founders and business owners who value practical help, honest communication, and steady progress. more

I run EcoClean Solutions, a business focused on providing eco-friendly cleaning products designed specifically for the hospitality industry. I work with hotels, restaurants, and resorts that want high standards of hygiene without compromising on health or environmental responsibility. My products are built to handle the real demands of hospitality environments. They are effective, safe to use around guests and staff, and aligned with sustainable practices. Clean spaces should not come at the cost of indoor air quality, staff wellbeing, or environmental impact, and that balance is what I focus on every day. Beyond supplying products, I spend a lot of time educating hospitality operators on why green cleaning matters and how it can be implemented properly without increasing operational stress or costs. Sustainability only works when it’s practical and easy to adopt. My vision for EcoClean Solutions is to help set a higher standard for hospitality hygiene. I believe cleanliness and sustainability can work together, and the industry doesn’t need to choose one over the other. more

I am a sustainability consultant from Copenhagen with a deep passion for thermodynamic efficiency in the hospitality sector. My company, Vester-Heat Energy, was born out of a simple observation: commercial kitchens waste an incredible amount of heat energy every single day. I have developed a patented thermal-capture system that redirects the excess heat from industrial ovens and refrigeration units to provide 100% of a hotel’s hot water and floor heating. I am tired of seeing "green" hotels that only do the bare minimum; my system allows a property to become truly carbon-negative while saving thousands in utility costs. I’ve joined Venture Uplift to find adventurous boutique hotel owners who are willing to pilot this technology in their next renovation. I specifically need to connect with HVAC engineers who aren't afraid to rethink traditional plumbing and investors who are focused on the "Circular Economy." I believe the future of luxury travel is invisible sustainability, where the comfort of the guest is powered by the efficiency of the kitchen. more

I am a mechanical engineer turned restaurateur based in Osaka, and my mission is to preserve the art of high-end sushi through precision automation. I founded Orizuru Robotics because I saw a massive gap in the market: the shortage of highly skilled sushi chefs is making quality Japanese cuisine inaccessible to many. I have spent the last four years developing a haptic-feedback robotic system that replicates the exact pressure and temperature a master chef uses to form nigiri. Unlike cheap, mass-market sushi machines, my system respects the "soul" of the ingredient. I am on Venture Uplift because I am ready to take this technology to the global stage, starting with luxury airport lounges in London and New York. I am looking for strategic leaders who understand international franchise scaling and technical experts in AI vision systems to help the robots identify fish quality in real-time. My goal is to ensure that no matter where you are in the world, you can experience the perfect bite of sushi, exactly as it was intended. more

Beatriz Mendez is a landscape architect and culinary entrepreneur from Mexico City who is rethinking the relationship between urban buildings and food production. Her company, Flora-Facade Bistro, develops "Living Architecture" for the restaurant industry. This involves retrofitting restaurant buildings with vertical, edible facades that serve as the primary source of fresh produce for the kitchen. Beatriz’s patented irrigation system allows restaurants to grow everything from rare herbs to heirloom vegetables directly on the exterior of their buildings, providing a stunning visual aesthetic while drastically reducing "food miles" and waste. Each Flora-Facade project is a self-sustaining ecosystem that filters rainwater and provides natural insulation for the building, lowering energy costs. Beatriz is currently on Venture Uplift to find co-founders with experience in high-end restaurant management and horticulturists who can help expand the edible plant variety for colder climates. Her goal is to create a global chain of bistros where the building itself is the garden, proving that urban dining can be truly regenerative. more

Sterling Vane is a software architect and former luxury hotel manager who is bridging the gap between artificial intelligence and guest relations. Based in London, Sterling founded Neural-Nod Logic, a platform that provides an "Invisible Concierge" service for boutique hotels. Unlike standard chatbots, Neural-Nod uses high-fidelity biometric sensors and sentiment analysis to predict guest needs before they are even voiced. For example, the system can detect subtle changes in a guest's heart rate or voice tone to suggest room temperature adjustments or offer a specific drink when the guest returns to the hotel. Sterling’s vision is to return "intuition" to the hospitality experience, which has been lost in the digital age. He believes that technology should be used to make service feel more human, not less. Sterling is using Venture Uplift to recruit specialized Python developers with a background in machine learning and luxury brand consultants who can help ensure the AI maintains a "white-glove" tone of voice that aligns with five-star hospitality standards. more

Amara Diallo is an energy engineer and food-service pioneer who is revolutionizing the "Ghost Kitchen" industry in emerging markets. Based in Nairobi but operating globally, Amara is the founder of Helio-Griddle Systems, a company that builds industrial-scale, off-grid kitchens powered entirely by concentrated solar thermal technology. Her mission is to solve the high cost of energy that prevents small-scale food entrepreneurs from scaling in regions with unstable power grids. The Helio-Griddle system uses solar trackers and thermal storage to allow for 24-hour cooking operations without relying on the local electrical grid or expensive diesel generators. Amara’s background in renewable energy and logistics has allowed her to create a franchise-ready kitchen model that reduces operational overhead by nearly 75%. On Venture Uplift, Amara is looking to connect with strategic leadership experts who can assist in navigating international trade regulations and supply chain managers who specialize in sourcing sustainable, local food products for her growing network of solar-powered kitchen hubs. more