Experience

Park Hyatt St. Kitts

• Saint Kitts and Nevis
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Jun 2023 - Present



Hyatt Regency Bishkek

• Kyrgyzstan
• Hospitality
• 1 - 100 Employee

• Head Chef / F&B Department Head

  • Jan 2022 - Jun 2023

  178 rooms and 3 F&B outlets - In charge of the F&B department - Supervising Culinary, stewarding overseeing F&B - Mediterranean all-day dining 120 sits - BQT functions up to 500 max capacity - Local bar concept - Pool restaurant up to 120 sits, casual dining - Staff canteen 150 pax daily 178 rooms and 3 F&B outlets - In charge of the F&B department - Supervising Culinary, stewarding overseeing F&B - Mediterranean all-day dining 120 sits - BQT functions up to 500 max capacity - Local bar concept - Pool restaurant up to 120 sits, casual dining - Staff canteen 150 pax daily



Grand Hyatt

• Hospitality
• 700 & Above Employee

• Chef De Cuisine

  • Dec 2019 - Jan 2022

  249 Rooms, 91 Villas and 7 F&B Outlets - Hands on chef in charge of all day dinning, Beach Bar and Beach Club (Monkey Tale) - Managing and Supervising a Team of 20 chefs - Creating recipes, Menu Engineering, Supply Ordering, maintaining High Standards of Cleanliness and Food Safety. - Ensuring Sanitization Protocols, Cost Control Monitoring, Staff Training organization and Career Development of Staff. 249 Rooms, 91 Villas and 7 F&B Outlets - Hands on chef in charge of all day dinning, Beach Bar and Beach Club (Monkey Tale) - Managing and Supervising a Team of 20 chefs - Creating recipes, Menu Engineering, Supply Ordering, maintaining High Standards of Cleanliness and Food Safety. - Ensuring Sanitization Protocols, Cost Control Monitoring, Staff Training organization and Career Development of Staff.



Park Hyatt

• Hospitality
• 700 & Above Employee

• Chef De Cuisine

  • Mar 2019 - Dec 2019

  159 Rooms and 5 F&B Outlets, 1 Michelin Star awarded- In charge of Banquet Operations, Menus Development - Maintaining Hyatt Quality Standards and Hygiene Practices- Luxury Events, i.e. Weddings, Corporate events and Private Events up to 350 guests.- Implementing Culinary Art Trends, Event Planning Catering.

• Sous Chef

  • Mar 2018 - Feb 2019



Hyatt Regency

• United States
• Hospitality
• 700 & Above Employee

• Chef de partie

  • Nov 2016 - Jan 2018

  306 Rooms, 16 Suites and 5 F&B Outlets - In charge of the Regency Club daily Menu Development and Food Preparation. - Events, i.e. Weddings, Corporate and Private Events up to 1000 guests. - Support the Head Chef in the Menu Development for Banquet Events. - Requisition Management and Menu Engineering 306 Rooms, 16 Suites and 5 F&B Outlets - In charge of the Regency Club daily Menu Development and Food Preparation. - Events, i.e. Weddings, Corporate and Private Events up to 1000 guests. - Support the Head Chef in the Menu Development for Banquet Events. - Requisition Management and Menu Engineering



Noma

• Denmark
• Restaurants
• 1 - 100 Employee

• Stager

  • Sep 2016 - Oct 2016

  Worlds Best Restaurant 2010, 2011, 2021, 2014, 2 Michelin Stars - Learning advanced techniques and modern Nordic cooking Worlds Best Restaurant 2010, 2011, 2021, 2014, 2 Michelin Stars - Learning advanced techniques and modern Nordic cooking



Hyatt Regency

• United States
• Hospitality
• 700 & Above Employee

• Demi Chef De Partie

  • Dec 2015 - Sep 2016

  306 Rooms, 16 Suites & 5 F&B Outlets- Assist the chef in charge in Banquet operations

• Commis de cuisine

  • Dec 2014 - Dec 2015

  306 Rooms, 16 Suites & 5 F&B Outlets - First experience in Banquet Kitchen



XII Apostel Köln

• Colonia, Bonn y alrededores

• Chef de Partie

  • Oct 2013 - Nov 2014

  Chef de Partie Garde Manger Italian Trattoria, 200 Pax Capacity - Section chef in charge Chef de Partie Garde Manger Italian Trattoria, 200 Pax Capacity - Section chef in charge



Sentimiento restaurant

• Köln

• Head Chef

  • Oct 2012 - Oct 2013

  Spanish Restaurant, 60 Pax Capacity - Chef in charge - Menus Development (Spanish concept) - Managing and Supervising a Team of 3 Chefs Spanish Restaurant, 60 Pax Capacity - Chef in charge - Menus Development (Spanish concept) - Managing and Supervising a Team of 3 Chefs



Rocios restaurant

• Köln

• Chef de partie

  • Jul 2011 - Sep 2012

  Modern Peruvian Concept, 80 Pax Capacity - Section chef in charge Modern Peruvian Concept, 80 Pax Capacity - Section chef in charge



Aranda reataurant

• Caracas

• Chef de partie

  • Feb 2010 - Jul 2011

  Modern South American Concept, 120 Pax Capacity - Section Chef in charge Modern South American Concept, 120 Pax Capacity - Section Chef in charge



Casino and hotel "la trinidad"

• Caracas

• Commis de cuisine

  • Feb 2009 - Feb 2010

  International Restaurants, 500 Pax Capacity - Daily Buffet operation International Restaurants, 500 Pax Capacity - Daily Buffet operation



De casta restaurant

• Caracas

• Commis de cousine

  • Jan 2008 - Feb 2009

  Chef assistance Garde manger Chef assistance Garde manger