Experience

La Réserve Resort

• Belgium
• Hospitality
• 1 - 100 Employee

• Executive Pastry Chef

  • May 2023 - Present

  Executive Pastry Chef , fully in charge of all pastry, viennoisserie, bakery, desserts at La Reserve Resort Knokke Belgium. La Rigue Fine Dining Restaurant under 3 Michelin Star Peter Goossens. Executive Pastry Chef , fully in charge of all pastry, viennoisserie, bakery, desserts at La Reserve Resort Knokke Belgium. La Rigue Fine Dining Restaurant under 3 Michelin Star Peter Goossens.



Freelance

• Executive Pastry Chef

  • Oct 2021 - Apr 2023



The Farmasist 🌱

• Bangkok City, Thailand

• Culinary Director

  • Feb 2021 - Aug 2022

  Culinary Director R&D Project Brand Ambassador Atlete at The Farmasist R&D Project Quality Manager creating 100% Plant🌱Based CBD top notch goodies and products made my Atletes for Atletes. Culinary Director R&D Project Brand Ambassador Atlete at The Farmasist R&D Project Quality Manager creating 100% Plant🌱Based CBD top notch goodies and products made my Atletes for Atletes.



The Farmasist

• Bangkok, Bangkok City, Thailand

• Atlete Brand Ambassador The Farmasist

  • Feb 2021 - Aug 2022



Esculent Culinary -Wandee Culinary College

• Bangkok, Bangkok City, Thailand

• Executice Pastry Chef Culinary Arts Docent

  • Feb 2021 - Aug 2021

  Teaching practical culinary classes, setting up the Esculent Patisserie business and curriculum for Esculent Culinary School and Wandee International Bangkok Thailand . TV Host at The Lost Recipes,on CH7 one of the top TV channels in Thailand. Assisting and conducting Desserts, Bakery , Pastry classes for the Australian Cert ||| in Commercial Cookery units. Teaching the B Tech Pearson’s UK Bachelor with the hospitality units in pastry and bakery. Daily developing and creating newly trends on the full line of pastry and bakery products. Show less



Grand Hyatt

• Hospitality
• 700 & Above Employee

• Executive Pastry Consultant

  • Oct 2020 - Dec 2020



Accor

• France
• Hospitality
• 700 & Above Employee

• Executive Pastry Chef

  • Apr 2019 - Sep 2020



ChocGuru

• Bangkok Thailand

• Entrepreneur -Pastry Consultant -Superfoods-Healthy Nutrition Chef

  • Jan 2018 - Apr 2019



Self-employed

• Thailand

• Executive Pastry Chef

  • Dec 2017 - Apr 2019



Conrad Hotels & Resorts

• Hospitality
• 700 & Above Employee

• Cluster Area Executive Pastry Chef

  • Dec 2015 - Dec 2017



Bangkok Air Catering - Bangkok Airways

• Bangkok

• Executive Pastry Chef

  • Jun 2015 - Nov 2015

  As Executive Pastry Chef, been in charge of almost 100 staff in pastry, bakery. Producing quality high level pastries for over 29 top airlines, 4 hospitals and free standing top restaurants.' As we'll large outside catering events. Complete I charge of overall food cost, HACCP overview daily, menu planning, food-show presentations. As Executive Pastry Chef, been in charge of almost 100 staff in pastry, bakery. Producing quality high level pastries for over 29 top airlines, 4 hospitals and free standing top restaurants.' As we'll large outside catering events. Complete I charge of overall food cost, HACCP overview daily, menu planning, food-show presentations.



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Executive Pastry Chef

  • Jun 2013 - May 2015

  Fully in charge of a pastry and bakery team manning of 25. In charge for all pastry and bakery quality pastries for both Intercontinental Hotel and Holiday Inn hotel, includes around 700 rooms, 3 ballrooms, 20 function and events rooms, 2 fine dining restaurant, two all day dining restaurants, pastry boutique, two executive lounges, lobby lounge with high pastries for afternoon high tea. Crafted a new line of up to date weddings cakes with a touch of glamour and classic touches. Been part for two years in the "Ratchaprasong" cake event witch is held at the Central Bangkok with great results to be in the top 3 for two times in the row. Fully support my executive chef on the overall food cost by controlling very tight my spending but to keep top quality pastries and bakeries, scrap, and al all times strong partnership with the PC. As well been part with the corporate office from IHG to establish a new line of standard high end pastries and bakeries. Aiming every month to create more revenue at my pastry boutique, including resources to stay up to date with the pastry and bakery and to stay at the top at the pastry scene in Bangkok. Keeping all the HACCP norms in line by daily checking, re training and focus. Show less



The Fullerton Hotel &The Fullerton Bay Hotel

• Singapore

• Executive Pastry Chef & Executive Sous Chef

  • Jun 2011 - May 2013

  Fully in charge of the pastry and bakery operation for Fullerton Hotel and Fullerton Bay Hotel. Together 800 rooms and 11 outlest where high quality pastries and bakeries are daily served with a team of 19 staff. I have opened the cake bouqitue since i have joined the hotel and the place is very well know in Singapore already where we are specialized with are French pastries and custommade cakes and 3D cakes. Daily in charge for all the foodcost and revenue boosting to make sure all numbers are on target. Also daily operate as Executive Sous Chef to support my Executive Chef for both hotels. Show less



The Waldorf Astoria

• Executive Pastry Chef

  • Jun 2010 - Jun 2011

  I have been appointed as the Executive Pastry Chef been part off the Pre opening team for this outstanding Waldorf Astoria Luxury Collection hotel witch will feature the Heritage building and one splendid new fase hotel. At the Heritage an amazing Salon The Tea with splendid Bund vieuw and a Long Bar Lounge Club ,include also Ballroom space and meeting space with 20 exclusive suites. A Chinese restaurant and New York Fine Dining restaurant will also be part off these wonderful concept. Further stage we will have Boutique pastry shop with high end quality pastries. At present setting up all menu's and recipe books and planning all the kitchen ready for operations in the near future,realy so amazing and exciting to be part off this pre opening team for this exceptional concept from scratch knowing that the Waldorf Astoria Bund will be a Landmark for the Waldorf Astoria in China, Shanghai. Show less



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• • Jan 2010 - Jun 2010

  I will be fully in charge for the whole culinary pastry-bakery production witch will produce top quality desserts and create personalise amenitie for the L&G who stay at The Portman Ritz Carlton Shanghai witch is centraly located at the most famous Nanjing Xi Lu with all the top fashion brand stores.Hotel count 610 rooms. Ritz Carlton Portman has a fabolous lobby where guest can enjoy afternoon high tea from high quality.Also include 6 F&B dining outlets where the guest can enjoy a great exceptional dining experience including All Day Dining Tables,Italian Fine Dining Palladio,Chinese Restaurant Summer Palace and Hana Gatami witch is Japanese Restaurant.On top off that there is the exclusif Club Lounge on the 43 Floor where we have selected fine pastries al day long. Show less

• • Oct 2008 - Jan 2010

  Fully in charge for the whole pastry and bakery operation witch include all day dining restaurant, fine dining, pastry boutique, beach restaurant French cuisine, banquets, innovative amenities.Make sure the foodcost is in line and overall F&B set up of banquets and display areas at full top range.Creating all menu's related to all seasons and a splendid afternoon high tea spread.Overall support to the Executive chef when on leave with a supervision of all outlest at all times.



Conrad Maldives

• Executive pastry chef

  • Aug 2008 - Sep 2008



Hilton Phuket Arcadia Thailand

• Executive pastry chef

  • Jan 2007 - Jul 2008

  As Executive pastry chef of the Hilton Phuket i was in charge of opening the pastry shop and revamping the whole pastry and bakery creations witch include all menus , recipies, presentations. In charge of a team of 12 chefs with huge banquet facilities. Overall in charge for the food cost to support the Executive chef and running the whole kitchen operation while the Ex chef is on leave. As Executive pastry chef of the Hilton Phuket i was in charge of opening the pastry shop and revamping the whole pastry and bakery creations witch include all menus , recipies, presentations. In charge of a team of 12 chefs with huge banquet facilities. Overall in charge for the food cost to support the Executive chef and running the whole kitchen operation while the Ex chef is on leave.



Hilton Shanghai

• Executive pastry chef

  • Jan 2004 - Jan 2006

  As the Executive pastry chef for the Hilton Shanghai,I was fully in charge for a team of 26 pastry and bakery chefs and cooks. We had a great pastry cake shop witch was always in the top 3 of the Shanghai pastry cake boutique scene. Overall in charge of all pastry and bakery aspects as menu planning and presentations and delevering the best of the best quality at all times. Foodcost control and supporting the Executive chef whikle on leave to look after the whole kitchen operations. Also competed at the "WorldChocolate Masters" witch we won with my team of 3 chefs the Gold Medal. Show less



Conrad Centennial Singapore

• Executive pastry chef

  • Oct 2003 - Dec 2004



Hilton Bangkok Nai Lert Park

• Executive pastry chef

  • Sep 2002 - Sep 2003

  As the Executive pastry chef fully in charge of the pastry& bakery team. Revamping of the newly openend pastry boutique"Gourmandise" to strive to be in the topline of the Bangkok pastry Scene. Overall in charge of all menu's and banquets, all day dining buffets and pastry aspects. Fully in charge for the foodcost to be keeping the numbers in line. Wedding cake competitions. As the Executive pastry chef fully in charge of the pastry& bakery team. Revamping of the newly openend pastry boutique"Gourmandise" to strive to be in the topline of the Bangkok pastry Scene. Overall in charge of all menu's and banquets, all day dining buffets and pastry aspects. Fully in charge for the foodcost to be keeping the numbers in line. Wedding cake competitions.



Hilton International Bangkok

• Executive Pastry Chef

  • 2002 - 2003