The Chef

I am well trained Executive Chef, with European background. My specialties are French and Mediterranean Cuisines, and my focus is to work with fresh products to create a pure cuisine experience.

I am a multi-skilled and innovative chef with 20-years career in food preparation, banquet and a la carte operations for leading hotels, resorts, food service and restaurants.

I am a culinary innovator, known for producing top quality, creative products, contributing to revenue growth while simultaneously reducing food and labor costs. Proven ability to effectively lead multi-section a la carte and high-volume operations.

Superior leadership, coaching and team building skills towards multi-races, culture and work ethic. Committed to creating a memorable dining experience for all guests including world leaders and VVIP guests. Thrive in high-pressure environments. Passion for food and flawless service. Excellent in wide range of food expertise especially in Asian , Nordic, Western Cuisine and modern fusion.

I collect my gastronomy experience from the best restaurant in the world: Charlie Trotter, El Bulli, Noma, Alain Ducasse, Alain Passard.