Experience

La Mamounia Marrakech

• Morocco
• Hospitality
• 300 - 400 Employee

• Assistant Director Of Food And Beverage

  • Nov 2021 - Present



Nanyang Polytechnic

• Singapore
• Higher Education
• 700 & Above Employee

• Food & Beverage Industry Panel Member

  • Apr 2020 - Jan 2022



Raffles Hotel Singapore

• Singapore
• Hospitality
• 200 - 300 Employee

• Director of Wine and F&B Special Projects

  • Jun 2018 - Oct 2021

  Department Head & Pre-Opening Management Team; Further to two years renovation the Hotel Official Re-Opening was launched in August 2019. Re-conceptualization and marketing strategies for 10 F&B point of sales with a focus on launching 3 Celebrity Chef Restaurant unique business models: Anne-Sophie Pic, Alain Ducasse & Jereme Leung. Creation of the wine program, OS&E, purchasing and talent recruitment in line with Raffles Hotel Singapore new strategic F&B repositioning P&L budget responsibilities, forecast management reviews; cost control and revenue projections to boost GOP Show less



MGM MACAU

• Macao
• Hospitality
• 700 & Above Employee

• Executive Director Beverage

  • Jul 2015 - Apr 2018

  MGM Cotai 3.46B USD project pre-opening management team and in charge of the MGM beverage program for the two Macau properties Macau & Cotai MGM Cotai is the second MGM integrated luxury resort to open in Macau and it was officially opened in February 2018 MGM Cotai conceptualization for 9 F&B point of sales with a focus on launching 4 Celebrity Chef unique busines models: Janice Wong, Mauro Colagreco, Mitsuharu Tsumura, Graham Elliott. P&L budget and sales responsibilities; forecast management reviews; cost control and revenue projections to boost GOP. Show less



Raffles Hotel Singapore

• Singapore
• Hospitality
• 200 - 300 Employee

• Wine Director

  • Jul 2009 - Jul 2015

  2010- 2015 Wine Spectator Best of Award of Excellence for Raffles Grill Singapore first Wine Director appointed in July 2009 Sourcing direct imports from Europe and generating sales up to 5 million SGD wine revenue yearly 2010- 2015 Wine Spectator Best of Award of Excellence for Raffles Grill Singapore first Wine Director appointed in July 2009 Sourcing direct imports from Europe and generating sales up to 5 million SGD wine revenue yearly



The Imperial

• India
• Hospitality
• 200 - 300 Employee

• Head Sommelier

  • Jun 2007 - Jun 2009

  Ranked #1 India’s business hotel in 2006 by travel & leisure magazine Leading hotel in India for 2005-2006 at the prestigious world travel awards Creation and management of 3 modules certification IWEP/ Imperial Wine Education program (training program for 50+ employees practice and theory) Sourcing direct imports and managing India’s most ambitious wine program with a master wine list of over 500 different labels & 24000 bottles in inventory A total average of 3500 bottles sold each month throughout the hotel various F&B operations Over USD 15 Millions in sales generated by 10 F&B outlets and Banquets Show less



Hyatt Hotels Corporation

• United States
• Hospitality
• 700 & Above Employee

• Head Sommelier

  • Aug 2006 - May 2007

  Ranked #1 Dubai’s business hotel in 2006 by travel & leisure magazine Sourcing and managing the hotel’s wine program: Banquets and 14 F&B outlets generating over USD 30 Millions in sales Responsible for Hyatt Wine Training in conjunction with WSET London USD 140 000 / +22 % wine sales variance 2005/2006 (Sept 1 to December 31st report) Ranked #1 Dubai’s business hotel in 2006 by travel & leisure magazine Sourcing and managing the hotel’s wine program: Banquets and 14 F&B outlets generating over USD 30 Millions in sales Responsible for Hyatt Wine Training in conjunction with WSET London USD 140 000 / +22 % wine sales variance 2005/2006 (Sept 1 to December 31st report)



Mosimann's

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Head Sommelier

  • Nov 2005 - Jul 2006

  London's most exclusive private member's club restaurant Reporting directly to owner Anton Mosimann OBE Sourcing and managing half million pounds wine cellar Wine events for Members only: special event tastings and wine dinners London's most exclusive private member's club restaurant Reporting directly to owner Anton Mosimann OBE Sourcing and managing half million pounds wine cellar Wine events for Members only: special event tastings and wine dinners



Ministère des Affaires étrangères français

• France
• Public Policy Offices
• 700 & Above Employee

• Maître d’Hôtel & Sommelier

  • Mar 2003 - Aug 2005

  Reporting to Minister Dominique de Villepin at Quay d'Orsay Palais du Ministre des Affaires Etrangeres Catering to the highest foreign official authorities visiting from around the world in compliance with the Foreign Ministry of France exclusive protocol and F&B service Reporting to Minister Dominique de Villepin at Quay d'Orsay Palais du Ministre des Affaires Etrangeres Catering to the highest foreign official authorities visiting from around the world in compliance with the Foreign Ministry of France exclusive protocol and F&B service



Four Seasons Hotel George V, Paris

• France
• Hospitality
• 300 - 400 Employee

• Sommelier

  • Nov 2002 - Feb 2003

  3 Stars Michelin Restaurant Le Cinq reporting to Enrico Bernado: 2004 World’s Best Sommelier 3 Stars Michelin Restaurant Le Cinq reporting to Enrico Bernado: 2004 World’s Best Sommelier



Vigneron Imports San Francisco California

• San Francisco, California, United States

• Sales Manager

  • Jun 2000 - Oct 2002

  Importation, distribution, sales & marketing of fine French wines Creation of 20 accounts out of 50 accounts managed; both F&B operations and retails Sales average up 14 % until 9/11/2001 Importation, distribution, sales & marketing of fine French wines Creation of 20 accounts out of 50 accounts managed; both F&B operations and retails Sales average up 14 % until 9/11/2001



Wine.com

• United States
• Beverage Manufacturing
• 100 - 200 Employee

• Wine Merchant

  • Jan 2000 - Jun 2000

  Wine merchant for the pioneer of internet e-commerce specializing in wine: Sourcing, selecting, buying and writing about wine My associates and I built an outstanding wine selection from 100 references when I joined the company to nearly 900 in september 2000 Responsible for business development and project both in France and California Consolidating account with Bay area restaurant group for unique wine by the glass program Wine merchant for the pioneer of internet e-commerce specializing in wine: Sourcing, selecting, buying and writing about wine My associates and I built an outstanding wine selection from 100 references when I joined the company to nearly 900 in september 2000 Responsible for business development and project both in France and California Consolidating account with Bay area restaurant group for unique wine by the glass program



Taj Campton Place, San Francisco

• United States
• Hospitality
• 1 - 100 Employee

• Restaurant Director/Sommelier

  • May 1999 - Jan 2000

  Restaurant Director/Sommelier and Executive committee member Featured nationwide in December 99 Gourmet magazine Five Diamonds award restaurant & Wine Spectator best of award of excellence wine list Restaurant Director/Sommelier and Executive committee member Featured nationwide in December 99 Gourmet magazine Five Diamonds award restaurant & Wine Spectator best of award of excellence wine list



The Pierre New York, A Taj Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Asst F&B Manager/Sommelier

  • 1996 - 1999

  AM/PM Four Seasons standards operation management of 3 outlets: Café Pierre Bar, Café Pierre Restaurant and the Rotunda Wine & Spirit buyer for the hotel master wine list Increased beverage profitability through wine training programs designed for food server Maintained a wine column called “the grapevine” for the Pierre’s 600 employees newsletter AM/PM Four Seasons standards operation management of 3 outlets: Café Pierre Bar, Café Pierre Restaurant and the Rotunda Wine & Spirit buyer for the hotel master wine list Increased beverage profitability through wine training programs designed for food server Maintained a wine column called “the grapevine” for the Pierre’s 600 employees newsletter



The Stanhope Hotel

• New York City Metropolitan Area

• Management Trainee

  • May 1994 - Dec 1995



Hôtel de Crillon, A Rosewood Hotel

• France
• Hospitality
• 200 - 300 Employee

• Management Trainee

  • 1993 - 1994



Hotel Meurice Paris

• Paris Area, France

• Assistant Chef Sommelier

  • 1990 - 1991