Experience

Santiburi Koh Samui

• Thailand
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Sep 2023 - Present



Centara Hotels & Resorts

• Thailand
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Jan 2022 - Sep 2023



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Cluster Executive Chef

  • Jul 2021 - Jan 2022

  Pre-opening team of the Crowne Plaza Guam & Saipan Pre-opening team of the Crowne Plaza Guam & Saipan



Centara Hotels & Resorts

• Thailand
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Jan 2019 - Dec 2020



Resorts World Genting

• Malaysia
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Jan 2018 - Jan 2019



Walt Disney World Swan and Dolphin

• United States
• Hospitality
• 300 - 400 Employee

• Executive Sous Chef

  • Dec 2006 - Sep 2017

  • Responsible for multiple outlets with annual food and beverage revenue of over 100 million dollars • Supervise 4 fine dining, 4 Casual restaurants, 2 Banquet kitchen, 1 Japanese sushi restaurant and 1 -3 meal a day restaurants • Implemented labor and control management programs to ensure operating efficiency • Create plating guidelines, quality standards, labor standards, HACCP training programs and scheduling procedures • Developed vendor relationships, set up all credit accounts and billing procedures with corporate accounting department • Established point of sale system, reservation system, dining room management and all interfaces to corporate server and corporate accounting department • Manage a staff of over 200 employees • Goal-setting, training and follow-up for salary managers Show less



The Venetian Resort Las Vegas

• United States
• Gambling Facilities and Casinos
• 700 & Above Employee

• Assistant Banquet Chef

  • Apr 2006 - Dec 2006

  • Responsibilities of all food and food related items, including establishing standards and operating procedures for all employees, front and back of the house, including coordinating and planning all banquet events for a total F&B of $100 million • Directly responsible for all menu items, standardized recipes, literature and photos for training of all new employee’s of the organization • Development and implementation of new menu items, in accordance with seasonal ingredients and products, at the highest standard set forth by the competition of neat by hotels and colleagues in the surrounding area • Daily review of labor, weekly payroll and check distribution for all the employees, including front of the house service staff Show less



Paris Las Vegas

• United States
• Hospitality
• 1 - 100 Employee

• Executive chef

  • Jan 2001 - Apr 2006

  Pre-opening development of Food and Beverage division, with the concept in contemporary and innovate dining Responsibilities for managing al aspects of the kitchen and culinary team, ensuring the quality and preparation of all menu items, including handling and storage of all food items in accordance with established standards Daily review of inventory and expenses, to optimize operating efficiency and to insure budget limitations are not exceeded Development and implementation of new menus in multiple outlets at the highest level of creativity as it relates to quality, consistency and profitability Show less

• Restaurant chef les artistes steakhouse

  • 2000 - 2001

  • Pre-opening development of Food and Beverage division, with the concept in contemporary and innovate dining• Responsibilities for managing al aspects of the kitchen and culinary team, ensuring the quality and preparation of all menu items, including handling and storage of all food items in accordance with established standards• Daily review of inventory and expenses, to optimize operating efficiency and to insure budget limitations are not exceeded• Development and implementation of new menus in multiple outlets at the highest level of creativity as it relates to quality, consistency and profitability Show less



Caesars Palace Las Vegas Hotel & Casino

• Saudi Arabia
• Hospitality
• 1 - 100 Employee

• Chef de Cuisine

  • Apr 1997 - Jan 2001

  • AAA Four Diamond Award at palace court for the years 1998 to 2001 • Mobil Four Star Award for years 1998 to 2001 • Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality and presentation of all menu items • Working under such great chefs as Marc Guizol (Former chef of “The Dining Room” at the Ritz Carlton in Naples and Chef Laurent Tourondel (Chef of “Les Trois Gros” in New York.) Dealing with a large international clientele • AAA Four Diamond Award at palace court for the years 1998 to 2001 • Mobil Four Star Award for years 1998 to 2001 • Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality and presentation of all menu items • Working under such great chefs as Marc Guizol (Former chef of “The Dining Room” at the Ritz Carlton in Naples and Chef Laurent Tourondel (Chef of “Les Trois Gros” in New York.) Dealing with a large international clientele



The Ogden Group Entertainment

• United States
• Entertainment Providers

• Sous Chef

  • Jan 1996 - Feb 1997

  • Responsible for the Food preparation and Service for 35 VIP boxes in this concert and sports arena. Dealing with ongoing relationship with corporate sponsors such as BMW, Mercedes, AT&T and other • Also responsible for the Food and Beverage needs of celebrities such as Elton John, Billy Joel and many more with unlimited budget, creating menus with fresh and exotic produce • Responsible for the Food preparation and Service for 35 VIP boxes in this concert and sports arena. Dealing with ongoing relationship with corporate sponsors such as BMW, Mercedes, AT&T and other • Also responsible for the Food and Beverage needs of celebrities such as Elton John, Billy Joel and many more with unlimited budget, creating menus with fresh and exotic produce



The Sutton Place Hotels

• Canada
• Hospitality
• 100 - 200 Employee

• Chef Garde Manger

  • May 1995 - Dec 1995



HOTEL LE MERIDIEN NEW DELHI

• India
• Hospitality
• 1 - 100 Employee

• Sous Chef, private dining room

  • Jun 1994 - Apr 1995



Radisson

• Belgium
• Hospitality
• 700 & Above Employee

• Sous Chef, Banquet

  • Oct 1992 - Jun 1994



Cedar Lodge

• Falls Creek, Australia

• Chef de Cuisine

  • May 1992 - Sep 1992



Auberge De Trelex

• Trelex-Nyon, Switzerland

• Demi-Chef de partie

  • Nov 1991 - Apr 1992



Hotel Majestic

• Cannes, France

• Commis De Cuisine at Fleur De Lys restaurant

  • May 1990 - Oct 1991

  • Worked under Chef Bruno Oger, 18/20 Gault et Millau • 1 Star Michelin restaurant • Worked under Chef Bruno Oger, 18/20 Gault et Millau • 1 Star Michelin restaurant



Le Coq Hardy restaurant

• Paris, France

• Commis De Cuisine

  • Sep 1989 - Apr 1990

  3 Star Michelin restaurant 3 Star Michelin restaurant