Experience

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  London Hilton on Park Lane

  • London, United Kingdom

  • Executive Chef

    • May 1991 - Present
    • London, United Kingdom

    Responsibilities include:•Managing all kitchens & ensuring the provision of nutritious safe, eye-appealing & properly flavoured food•Designing all menus in the changing seasons & in accordance with the constantly changing trends & demands•Hosting all menu tastings & securing the business•Managing & supporting an extremely diverse & multi-national workforce, ensuring full awareness of cultural diversity within the business•Managing & controlling all staff & food & kitchen equipment related costs within the business as well as formulating & presenting the budgets, headcount plans & annual payroll costs•Ensuring all kitchen staff actions fall in line with the statutory framework, Hilton Policy & ensuring minimal risk of exposure & compliance with the Health & Safety Regulations•Managing all kitchen recruitment & succession planning•Managing organisational restructures, closures & openings in line with hotel strategy plans •Implemented food concept in Whisky Mist a modern contemporary bar/clubAwards:- Winners of the hotel department of year 2014- Won Chain Des Rotisseurs Award 2010- Obtained the position to be a fellow at the Academy of Culinary Arts 2010- Won Manager of the Year 2009 at the London Hilton on park Lane- Winner of the Cateys Chef of the Year 2008 for over 250 covers- Won "Banqueting Chef Award 2001" from the Craft Guild of Chefs- Obtained Benedict`s Diploma for Good Food in May 2003- Achieved one Rosette in the Memory`s Kitchen for the Second Year- Key Player in the Langham`s achievement of the Award "Hilton of the Year"- Went on a 1.5 months cross-exposure in Japan- Won the 1995 Philadelphia Cooking Competition- Won Gold Medal at Culinary Olympics in Frankfurt 1984- Obtained HCITB Travel Scholarship worth £1,5k in 1978/9 (worked in the Palace ST Moritz, Hotel de Paris Monte carlo and Villa Magna in Madrid)- Won Chain Des Rotisseurs for UK 1978

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  The Langham, London

  • London, United Kingdom

  • Executive Chef

    • May 1991 - May 1997
    • London, United Kingdom

    5- Star Deluxe, 379 rooms & suites, traditional English fine dining restaurant for 300 covers, restaurant & theme barResponsibilities included:Managed all kitchens & ensuring smooth running of operationDesigned & Planned the menusManaged diverse & multi-national workforceManaged & controlled staff & food & kitchen equipment related costs & budgetsCompliance with Health & Safety RegulationsRecruitment & succession planningManaged organisational restructuresManaged the implementation of Kosher catering as a marketing niche, achieved award "Best Kosher Caterer"

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  Dukes Hotel

  • Head Chef

    • May 1985 - May 1991

    Worked with Susan Spicer in Philadelphia, with Ken Hom in San Francisco in a hotel promotion with involvement in the creation of one of his cookery booksWorked in Prague for the Heritage Weekend for Prince Charles with 1000 guests attending (plated; In 6 years in a row gained 2 AA Rosettes, Red Michelin Guide, 5 Blue

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  The Savoy, A Fairmont Managed Hotel

  • London, United Kingdom

  • Senior Sous Chef

    • Oct 1983 - May 1985
    • London, United Kingdom

    Part of The Savoy team entered, for the first time, the Frankfurt Culinary Olympics; we were part of the Gold Team for our plated main course. I was responsible for the River Restaurant, all private rooms & banqueting.

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  Grosvenor House, A JW Marriott Hotel

  • London, United Kingdom

  • Sous Chef, Senior Sous Chef

    • Dec 1981 - Oct 1983
    • London, United Kingdom

    I worked under Louis Outhier in the fine dining restaurant (3*Star Michelin).Then I worked with Anton Edelman in the fine dining room & the brasserie, and went on to join him at The Savoy later.

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  Four Seasons, London

  • Chef de Partie

    • May 1981 - Nov 1981

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  Hotel de Paris, Monte Carlo

  • Chef

    • May 1980 - Sep 1980

    Fine dining room; during the day worked in the Hotel de Paris in fine dining room

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  Badrutt's Palace Hotel

  • St. Moritz, Switzerland

  • Chef

    • Nov 1979 - Apr 1980
    • St. Moritz, Switzerland

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  The Dorchester (London)

  • London, United Kingdom

  • Apprentice

    • Jan 1974 - Jan 1979
    • London, United Kingdom

    Placement by Anton Mosimann, commenced as apprentice & was then promoted to 1st Commis Tournament