Experience

Regionalspital Surselva AG

• Switzerland
• Hospitals and Health Care
• 1 - 100 Employee

• Chef

  • Feb 2022 - Present



EHL Swiss School of Tourism and Hospitality (SSTH)

• Higher Education
• 1 - 100 Employee

• Chef - Lecturer

  • Aug 2018 - Jan 2022



Radisson Hotel Group

• Belgium
• Hospitality
• 700 & Above Employee

• Executive Chef - Pre Opening - Radisson Blu Phu Quo

  • Aug 2017 - Jul 2018

• Executive Chef

  • Jan 2016 - Jul 2017



Marriott Executive Apartments

• Hospitality
• 200 - 300 Employee

• Executive Chef

  • Jun 2015 - Dec 2015

  New opening of the first Marriott Executive Apartments in Africa New opening of the first Marriott Executive Apartments in Africa



Radisson Hotel Group

• Belgium
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Dec 2014 - May 2015



Amari

• Thailand
• Hospitality
• 300 - 400 Employee

• Executive Chef

  • Nov 2013 - Oct 2014



Garden Cliff Resort & Spa

• Hospitality
• 1 - 100 Employee

• Executive Chef

  • May 2010 - Sep 2013



Radisson Hotel Group

• Belgium
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Apr 2009 - May 2010

  Newly built hotelPart of the pre- opening and opening team. Hiring and training of all staff up to Rezidor's standards. Sourcing of local suppliers who could serve our demands, since we were the biggest hotel with 201 rooms, and 207 deluxe furnished 1,2 and 3 bedroom apartments. And total of 14 different F&B outlets and 1’102 square meters of conference area, including a ballroom for up to 500 pax capacity.

• Executive Chef

  • May 2008 - Mar 2009

  Newly built hotel. The first to be renamed 'Radisson BLU'Part of the pre- opening and opening team. Hiring and training of all staff up to Rezidor's standards. Sourcing of local suppliers for our 3 F & B outlets including Europes highest wine tower and 23 M&E rooms of various sizes.

• Executive Chef

  • Aug 2007 - Apr 2008

  Leading a team of 25 local staff. Implementation of/ and re-training on Rezidor's standards. After only 8 months on the job in St. Petersburg, I was called away for the new opening in Zurich.



lux le morne

• Le Morne, Mauritius

• Executive Chef

  • Jul 2006 - Jan 2007



Banana Fan Sea Resort

• Koh- Samui, Thailand

• Executive Chef

  • Dec 2004 - Jan 2006

  Leading a team of 20, and together with the GM managed to turn around the hotel and bring a structure in place, to a previousely 'very local' managed hotel. Leading a team of 20, and together with the GM managed to turn around the hotel and bring a structure in place, to a previousely 'very local' managed hotel.



Rembrandt Hotel Bangkok

• Bangkok, Thailand

• Executive Chef

  • Jun 2000 - Apr 2004

  Leading a team of 120, overseeing 9 F&B outlets, including Rang Mahal, Senor Pico and Red Pepper. Planing and overseeing the opening of the 'Da Vinci' Italian restaurant. Leading a team of 120, overseeing 9 F&B outlets, including Rang Mahal, Senor Pico and Red Pepper. Planing and overseeing the opening of the 'Da Vinci' Italian restaurant.



Samui Paradise Beach Resort

• Koh- Samui, Thailand

• Executive Chef

  • May 1998 - May 2000

  Leading a team of 22, planing and overseeing an extension of the kitchen, as well as an additional restaurant, 'Roma'. Leading a team of 22, planing and overseeing an extension of the kitchen, as well as an additional restaurant, 'Roma'.



Centara Hotels & Resorts

• Thailand
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Apr 1996 - Apr 1998

  Newly built hotel Part of the pre- opening and opening team. Hiring and training of all staff, implementation of all the menus in our 6 F&B outlets. Newly built hotel Part of the pre- opening and opening team. Hiring and training of all staff, implementation of all the menus in our 6 F&B outlets.



Radisson Hotel Group

• Belgium
• Hospitality
• 700 & Above Employee

• Executive- Sous Chef

  • May 1993 - Feb 1996

  Re- opening after the first Gulf War, during which parts of the hotel were destroyed and looted. Working closely together with the executive- chef. Mainly in charge of the banquetting of up to 1500 pax. Re- opening after the first Gulf War, during which parts of the hotel were destroyed and looted. Working closely together with the executive- chef. Mainly in charge of the banquetting of up to 1500 pax.