Experience

Woosong University

• South Korea
• Education Administration Programs
• 100 - 200 Employee

• Culinary Professor - Institut Lyfe at Woosong University (Former Institut Paul Bocuse)

  • Jun 2019 - Present

  Culinary Professor &Talent Manager  Admissions management for department students  Department curriculum management  Management of employment guidance for department students  Teaching of Modern Fine Dining Class  Teaching Gastronomic Cuisine Class  In charge to Creative Project Class  Fine dining Restaurant ‘Paul Dining’ Executive chef.  In charge professor to student`s international culinary competition  Director of student mentoring professor  Director of student internship professor Show less



Vinpearl Landmark 81, Autograph Collection by Marriott

• Vietnam
• Hospitality
• 1 - 100 Employee

• Pre-opening Executive Chef - Vinpearl Landmark 81 (Former Vinpearl Luxury Landmark81)

  • Dec 2018 - Jun 2019

  Pre-Opening Hotel Executive Chef  Hotel manning, recruitment and costing  Design BQ, Restaurant, Ex lounge, Tea break concept  SAP, SOP,PO,PR system training  Establish a Market list, Supplier list  Hotel All Food Menu Concept Creation  Make hygiene plan and training staff  BEO meeting intervention and service training  Make a recipes, make a new concept dishes  Establish a OS&E list of all the items in the kitchen  Design plating food concept (Fine dining 66F Oriental pearl)  Training all kitchen staffs. Show less



Marriott Hotels

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef - Marriott Resort & Spa Danang (Former Vinpearl Luxury Danang)

  • Jul 2018 - Nov 2018

  Hotel Executive chef  Training all staffs  Control all about Hotel Culinary.  Make creative new modern style food  Design plating food.  Control all menu and recipe  Hotel managing, recruitment and costing  Menu development, cost control and menu engineering  Control all resort food hygiene  BEO meeting intervention and service training Hotel Executive chef  Training all staffs  Control all about Hotel Culinary.  Make creative new modern style food  Design plating food.  Control all menu and recipe  Hotel managing, recruitment and costing  Menu development, cost control and menu engineering  Control all resort food hygiene  BEO meeting intervention and service training



Spread Boom Limited HongKong

• Culinary Director

  • Feb 2016 - Jul 2018

   Open 2 restaurants (Asian fine dining, Korean restaurant)  Training all staffs  Control all about restaurant.  Make creative new modern style food  Design plate  Making all Modern Asian menu and recipe  Restaurant managing, recruitment and costing  Menu development, cost control and menu engineering  Open 2 restaurants (Asian fine dining, Korean restaurant)  Training all staffs  Control all about restaurant.  Make creative new modern style food  Design plate  Making all Modern Asian menu and recipe  Restaurant managing, recruitment and costing  Menu development, cost control and menu engineering



City of Dreams Macau

• Macao
• Hospitality
• 300 - 400 Employee

• Sous chef - The tasting Room, City of Dreams Macau (2 Stars Michelin)

  • Aug 2013 - Feb 2016

   Cover 100 Guests per a day. Training all part line staffs (Food Hygiene) Design to all cold, hot side plate. Control food quality. Butchering all items Grill & sear all proteins for all VVIP guests. Control all stock and sauce. Cover all cold side, Dessert side.  Restaurant managing, recruitment and costing

• Sous Chef

  • Sep 2012 - Aug 2013

  ‘SURA’ Modern Korean Restaurant in Casino Menu development, cost control and menu engineering Making all Korean menu and recipe. Training all kitchen staff. Control food quality Cover 400 guests per a day Make season menu recipe Design food plate Control all stock and sauce



JW Marriott Indianapolis

• United States
• Hospitality
• 100 - 200 Employee

• Chef De Partie

  • Jun 2011 - Aug 2012

  Demi Chef (Acting Chef de partie) Banquet Kitchen  Worked concurrently with above position in catering a multitude of formal affairs such as banquets and special functions for up to 1000 – 8,000 people.  Supported Chef with improving quality of banquet food.  Making main hot food (Design the plate)  Making reception hot food (Design the plate)  Grill & sear all proteins (Beef, Pork, Fish)  Making all potato and puree (Mash potato, gratin etc.)  Making stir-fry east Asian food (Fried rice, veg & action station)  Making basic sauce (Demiglace, cream, tomato)  Making all hot part reception dipping sauce (Ginger dip etc.) Show less



Terranea Resort, A Destination Hotel

• Line Cook

  • Feb 2010 - May 2011

   Making main food (Design the plate)  Cooking steak (prime rib, short rib)  Grilling beef (tenderloin, sirloin, NY steak etc.)  Searing fish (cod, salmon, seabass etc.)  Making stock (veal, lobster ,chicken, vegetable)  Making main food (Design the plate)  Cooking steak (prime rib, short rib)  Grilling beef (tenderloin, sirloin, NY steak etc.)  Searing fish (cod, salmon, seabass etc.)  Making stock (veal, lobster ,chicken, vegetable)