Experience

Gran Melia Jakarta

• Indonesia
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Feb 2023 - Present



Nala Luxembourg

• Luxembourg, Luxembourg

• Executive Chef/Consultant (Pre-Opening team)

  • Jul 2022 - Dec 2022

  In charge of the opening of Nala Luxembourg which is Bar - Kitchen - Clubbing in Luxembourg city center in the role of Executive Chef & Consultant for the opening. Creating the Innovative menu selection and in charge of all Culinary operations. In charge of the opening of Nala Luxembourg which is Bar - Kitchen - Clubbing in Luxembourg city center in the role of Executive Chef & Consultant for the opening. Creating the Innovative menu selection and in charge of all Culinary operations.



Gran Melia Arusha

• Tanzania

• Executive Chef (Pre-Opening team)

  • Apr 2019 - Apr 2022

  As the Executive Chef in charge of the entire Culinary operation, including Banqueting, Signature restaurant, Rooftop restaurant, Pool bar & Market Place! - In charge of the daily Culinary operation of all outlets - Part of creating the several F&B outlets and train them to the teams - Created & Trained the recipes of each menu for each specific outlet - Also in charge of the F&B department with the absence of a F&B manager from November 2019 until September 2020 I was delighted having the opportunity to be part of the opening in August 2019 the first Gran Meliá brand in Africa and flagship hotel in Arusha following a fruitful & strong partnership with Albwardy Investment. Gran Meliá Arusha have 171 rooms with several top outlets and a signature restaurant. Hotel is located on 18 acres of land with a tea & coffee plantation along a river running through the grounds. KPI & Accolades: • 2021 World Luxury Hotel Awards | Restaurant & Spa • 2021 World Travel Awards | Tanzanian's Leading Hotel • 2020 & 2021 World Travel Awards | Tanzanian's Leading Hotel Suite • 2019 The International Hotel Awards | Tanzania: Luxury Hotel, Convention Hotel • 2019 World Luxury Hotel Awards | Luxury New Hotel



Nam Nghi Coral Peninsula Phu Quoc

• Vietnam
• Hospitality
• 1 - 100 Employee

• Executive Chef/F&B Manager (Pre-Opening team)

  • Apr 2017 - Feb 2019

  As the Executive Chef I did the pre-opening of Nam Nghi resort and after some months added F&B manager for 2 years. I was in charge of the 4 F&B outlets! - In charge of the Culinary and F&B daily operation - Building up the 4 outlets, including menu development, recipes, training, etc. - In charge of events in the different outlets As the Executive Chef I did the pre-opening of Nam Nghi resort and after some months added F&B manager for 2 years. I was in charge of the 4 F&B outlets! - In charge of the Culinary and F&B daily operation - Building up the 4 outlets, including menu development, recipes, training, etc. - In charge of events in the different outlets



Villa Song Saigon

• 1 - 100 Employee

• F&B Operations Manager & Executive Chef

  • Jan 2015 - Mar 2017

  - In charge of the Food & beverage department at Villa Song - In charge of the kitchen, such as creating new recipes, menus, etc. - Event organization, such as weddings, Birthdays, Company events, etc. - Work close to Accounting department regarding Cost controlling, P&L reports, etc. - Control daily food orders and Food cost - In charge of the Food & beverage department at Villa Song - In charge of the kitchen, such as creating new recipes, menus, etc. - Event organization, such as weddings, Birthdays, Company events, etc. - Work close to Accounting department regarding Cost controlling, P&L reports, etc. - Control daily food orders and Food cost



LuxDev

• Luxembourg
• International Trade and Development
• 200 - 300 Employee

• Culinary Expert/Executive Chef

  • May 2013 - Dec 2014

  - Professional teacher training in several tourism colleges around Vietnam - Support the culinary team of several schools, restaurants and hotels on a daily basis - Teach different subjects, such as: Marketing, Cookery, Baking and desserts, etc. to teachers & students - Set up the team, menus, kitchen etc. for the pre-opening on the F&B and Culinary of a 4 star hotel which is part of the Hue Tourism college - Professional teacher training in several tourism colleges around Vietnam - Support the culinary team of several schools, restaurants and hotels on a daily basis - Teach different subjects, such as: Marketing, Cookery, Baking and desserts, etc. to teachers & students - Set up the team, menus, kitchen etc. for the pre-opening on the F&B and Culinary of a 4 star hotel which is part of the Hue Tourism college



La Residence & Spa Hue Mgallery

• Hue, Vietnam

• Western Sous Chef

  • Feb 2010 - May 2013



Casino 2000

• Luxembourg
• Gambling Facilities and Casinos
• 1 - 100 Employee

• Chef tournant

  • 2008 - 2009

  - As commis de cuisine supporting 5 different Culinary outlets: * Restaurant ``Les Roses``: Fine dining restaurant (1*Michelin) * Restaurant ``Purple lounge``: Brasserie restaurant * Restaurant ``Le Manege``: Buffet restaurant * Banqueting * Staff restaurant - Supporting the Entremetier post in the restaurant ``Les Roses`` - In charge of the Staff restaurant for approx. 200 guests daily on weekends - In charge of Sandwich production at the Winny Bar - Supporting the Banqueting department on big events up to 600 guests with Set menus and up to 3000 guests for canapes service - Prepare the cold section of the buffet for ``Le Manage`` restaurant



Lea Linster

• Germany
• Restaurants
• 1 - 100 Employee

• Commis

  • 2005 - 2008

  Worked period wise at 1 Michelin star rated restaurant ``Lea Linster`` as commis during my Internships, in Frisange, Luxembourg. Worked period wise at 1 Michelin star rated restaurant ``Lea Linster`` as commis during my Internships, in Frisange, Luxembourg.