Experience

Regent Phu Quoc

• Vietnam
• Hospitality
• 100 - 200 Employee

• Chef De Cuisine

  • Jan 2022 - Present



Nobu Newport Beach

• Newport Beach, California, United States

• Executive Chef

  • May 2020 - Sep 2022



Nobu Atlantis in Bahamas

• Bahamas

• Executive Chef

  • Apr 2018 - May 2020



Nobu Caesars Palace

• Las Vegas, Nevada Area

• Executive Sous Chef

  • Nov 2012 - Mar 2018

  * Maintain daily kitchen operations of a 11,200 square-foot restaurant grossing upward of $24 million USD annually * Responsible for hiring, training, and supervising 50 unionized back of house and hotel in-room dining employees to the Forbes Five Star Service Standards * Meeting Budgets and goals by monitoring labor and food cost to stay within parameters of forecasted Profit & Loss statements * Create new standardized operating procedures to improve workplace efficiency * Maintain daily kitchen operations of a 11,200 square-foot restaurant grossing upward of $24 million USD annually * Responsible for hiring, training, and supervising 50 unionized back of house and hotel in-room dining employees to the Forbes Five Star Service Standards * Meeting Budgets and goals by monitoring labor and food cost to stay within parameters of forecasted Profit & Loss statements * Create new standardized operating procedures to improve workplace efficiency



Nobu san diego

• Chef De Cuisine

  • Nov 2010 - Nov 2012

  * Hired and supervised a team of 20 cooks* Coordinated functions and logistics of off-site catered events * Accountable for sourcing and procuring quality products from vendors while being conscious of par levels and spending

• Sous Chef

  • Aug 2009 - Nov 2010

  * Developed monthly specials feature in Chef’s tasting menus* Mastered skills and techniques required to operated grill, sauté, and tempura stations* Train and mentor prep cooks and line cooks in their respective stations* Forecasted purchasing needs based on volume of events and guest covers

• Sushi Chef

  • Apr 2008 - Aug 2009

  * Mastered knife skills to create sashimi, nigiri, and cut roll sushi preparations* Fabricated and temperature treat whole fish, mollusks, and shellfish to bring up to sushi grade consumption* Exercise customer service by engaging and menu designing for guests dining at the sushi bar

• Sushi Prep

  • Mar 2007 - Apr 2008

  * Cultivated and practiced the essential of cooking sushi Rice* Understandings the culture of Japanese cuisine* Developed sushi making skills and techniques* Prepared sushi bar mise en place