Experience

Atlantis Hotel

• Australia
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Dec 2018 - Present

  •Pre-opening pioneer for Wavehouse at Atlantis, the Palm •Directly worked with Group Executive Chef Rob Rathbone of Solutions Leisure Group in developing the menu •Pre-opening pioneer for Wavehouse at Atlantis, the Palm •Directly worked with Group Executive Chef Rob Rathbone of Solutions Leisure Group in developing the menu



Tryp by Wyndham

• Germany
• International Trade and Development
• 1 - 100 Employee

• Junior Sous Chef

  • Aug 2017 - Dec 2018

  •Pre-opening for Barbary Deli + Cocktail Club •Worked with Head Chef Rob Rathbone in developing the menu; responsible for recipe creation and costing •Chef-in-Charge for 6 months in the absence of our head chef •Pre-opening for Barbary Deli + Cocktail Club •Worked with Head Chef Rob Rathbone in developing the menu; responsible for recipe creation and costing •Chef-in-Charge for 6 months in the absence of our head chef



JW Marriott Marquis Hotel Dubai

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Pastry Chef

  • Oct 2016 - Jul 2017

  •Pre-opening for Morah at JW Marriott Marquis, Dubai •Worked with Head Pastry Chef Marinos Kosmas in Dessert Development •Specialised in dessert spreads for brunch (thirty varieties) and daily bread production •Pre-opening for Morah at JW Marriott Marquis, Dubai •Worked with Head Pastry Chef Marinos Kosmas in Dessert Development •Specialised in dessert spreads for brunch (thirty varieties) and daily bread production



4-Front Hospitality

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Senior Chef de Partie

  • Oct 2014 - Oct 2016

  •Pre-opening team for The Scene by Simon Rimmer at Pier 7 Dubai Marina •Worked with Michelin Star Chef Dom Robinson in developing Larder (Cold) and Pastry dishes •Pre-opening team for The Scene by Simon Rimmer at Pier 7 Dubai Marina •Worked with Michelin Star Chef Dom Robinson in developing Larder (Cold) and Pastry dishes