- Ernesto Andrades GarcíaGeneral Manager
- The Team
Ernesto can look back on many years of experience in gastronomy and understands every little detail thanks to his professional career, which has given him the opportunity to carry out step by step every job function until reaching the Gastronomic Management. At the age of 18, after his high school graduation, he decided to follow his attraction towards the gastronomy and hotel industry and took advantage of the opportunity given to him by the restaurant of the Guadalmina Golf Club.
Here he started his professional path as Assistant Waiter, shortly after that he was given a great opportunity at the international hotel chain Kempinski Hotels by joining their team of waiters. After several years of continuous evolution and an unlimited urge to keep facing new challenges he had performed the role of team leader at the Beach Restaurant, Assistant Restaurant Manager, Restaurant Manager and Senior Restaurant Manager in the Food & Beverage Department of the Hotel, always taking on more responsibilities from other departments and staff.
At the same time Ernesto combined his professional progress and practical experience with further studies and training courses in his free time to cover all areas of his daily tasks: accountancy, costs, leadership and team management, protocol, oenology… During the summer of 2007 he made a big step forward in his career when he was offered the leadership of the Food & Beverage Department of the Hotel, a challenge he accepted with the excitement and eagerness for improvement he had shown for previous ones. This proved to be a very enriching period, even though uncertainties about his future path started to rise.
He decided to undertake an MBA in Hotel Management to provide a good theoretical support to his solid experience. A year and a half later, his Master was completed and he decided go for his own personal project and ventured into this new concept called Ophira. Ernesto relies on the fusion of modern technical innovations and traditional gastronomy and decides to give personalised attention, elegant service and surprising high class products in an exclusive atmosphere.
For him true value is found in the team, that this is what even the best company in the world depends on, that is why he makes sure that the Ophira team is the most appropriate one possible from the start, taking into account continuous training, work environment, incentive programs etc.
A great amount of time will be spent on supervising and making sure that the team can count on all means to offer great service.