Entrepreneurship in the hospitality industry often begins with years of hands-on experience in kitchens and hotel operations. This path is evident in the career of Cladys Magagna, whose professional journey eventually led him to establish his own hospitality consultancy.

Magagna’s early career focused on building culinary expertise in Europe. Working in professional kitchens in Italy and Austria allowed him to refine his technical skills while learning the operational discipline required in high-level hospitality environments.

His transition into international hospitality began when he joined Fairmont Hotels & Resorts. Serving as Executive Chef at the Fairmont Southampton in Bermuda, he managed large culinary teams and contributed to initiatives that connected the hotel with the local community.

Magagna later moved to Abu Dhabi to work at the Fairmont Bab Al Bahr, where he continued to expand his leadership experience. His work during this period earned him the Executive Chef of the Year award at the Gourmet Abu Dhabi Awards in 2014, highlighting his influence within the regional hospitality industry.

As his career progressed, Magagna moved into broader executive roles. In Riyadh, he joined Al Khozama Investment Company, where he became Director of Food and Beverage and Culinary Operations at the Al Faisaliah Hotel. In this position, he oversaw restaurant concepts, operational strategy, and large-scale dining experiences in one of the city’s landmark hotels.

After years of experience across different hospitality markets, Magagna decided to apply his knowledge to consulting. In 2021, he founded Clamagroup, a Dubai-based firm that advises hospitality businesses on culinary strategy, restaurant development, and operational planning.

Clamagroup works with restaurants, hotels, and food service projects seeking guidance on everything from menu development and kitchen design to brand positioning and operational efficiency. The consultancy reflects Magagna’s belief that successful hospitality concepts require both creativity and strong business fundamentals.

Today, Magagna continues to combine his culinary background with strategic consulting, helping hospitality businesses navigate an increasingly competitive global market. His journey from executive chef to entrepreneur illustrates how industry experience can evolve into leadership beyond the kitchen, shaping the future of hospitality ventures.