My career has taken me to many places. I believe that life is a journey. There is no ultimate destination. With every step I take, every mile I travel, I just strive to be better.
I’m a leader not a boss. I’m always out in front showing the way. I motivate my staff to enjoy hard work, to delight in spending 10+ hours in creating culinary masterpieces. They are like my family. Their dedication shows in the fabulous food that results.
I’m a leader not a boss. I’m always out in front showing the way. I motivate my staff to enjoy hard work..
I never stop working. I’m on duty all the time I’m awake. But it’s a pleasure – my passion – not toil.
My mantra is straight forward. Every day is a quest for the finest ingredients. Never compromise. If you can’t find the best then don’t put it on the menu!
Objective : To lead the culinary operation and become part of a team with a common vision to achieve excellence within a growing company.
Summary of Qualifications : 15 years of experience in the luxury restaurants and hotels. Experience in Europe, Australia, Hong Kong, Macau, Vietnam, Indonesia and Thailand.
Graduated as Hotel and Restaurant Services Specialist and Food and Beverage Executive from Instituto Amerigo Vespucci, Italy.
Certified Master Chef of Italian Cuisine (CMIC) by Academia Barilla. Won “Great Hotel Restaurants in 2010” award by HOTELS magazine when leading the Culinary team of Angelina Restaurant at Metropole Hanoi.
Leading the team of 18 kitchen staff, manage culinary activities of two outlets, work along with Executive Chef to improve menu and food preparation for room service.
Design and supervise the production of upscale food at high volume levels for the hotel, managing staff, pay close attention to the cost standards associated with each menu item, manage inventory and ensure the kitchen operates according to safety and sanitation standards.
Effectively train and delegate tasks to the kitchen staff