Experience

Maple Leaf Tavern

• Canada
• Food and Beverage Services
• 1 - 100 Employee

• Executive Chef

  • May 2021 - Present



Eden Rock - St Barths

• France
• Hospitality
• 100 - 200 Employee

• Private Chef

  • Dec 2020 - Mar 2021



INK Entertainment

• United Kingdom
• Consumer Services

• Chef de cuisine at Kost

  • Jul 2019 - Nov 2019



Chase Hospitality Group

• Canada
• Hospitality
• 1 - 100 Employee

• Executive Sous-Chef

  • Dec 2018 - Jun 2019

• Sous chef de cuisine

  • Mar 2018 - Dec 2018

• chef de partie

  • May 2017 - Feb 2018



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• Sous chef de cuisine

  • Jun 2014 - Jan 2017

  Four seasons resort Bora Bora, 5 stars hotel, capacity 250 pax, 6 restaurants: June 2014 – January 2017:Executive CHEF: Edgar KANO.• Sous-chef in charge of “Sunset Bar” (Asian restaurant) for a year: production, coaching, team leading, menu creation, technical recipe creation, costing, training, scheduling, guest special request, ordering supplies and requisitions.• Chef de Partie Tourant, all the restaurants, Sous-chef and Chef de Partie coverage during their days off or holidays in any position for a year and a half: production, commis coaching, and training.

• Chef de partie

  • Jan 2012 - Apr 2013

  • Chef de Partie Sand Bar, world cooking brasserie, 400 pax: cooking station, garde-manger, pizzaiolo.• Demi-Chef de Partie Sand Bar, world cooking brasserie, 400 pax: garniture, garde-manger. • Chef de Partie Sand Bar, world cooking brasserie, 400 pax: cooking station, garde-manger, pizzaiolo.• Demi-Chef de Partie Sand Bar, world cooking brasserie, 400 pax: garniture, garde-manger.