ABOUT

With three decades of hands-on experience in the hotel and restaurant industry, I am a seasoned professional who has worked as a cook, executive chef, and food & beverage manager. My career has been defined by a passion for culinary excellence, operational efficiency, and elevating guest experiences.

Throughout my journey,  I’ve honed a deep understanding of every facet of the hospitality industry, from kitchen operations to front-of-house management. My years as an executive chef allowed me to master menu creation, cost control, and team leadership, while my tenure as a food & beverage manager provided me with expertise in budgeting, staff training, and optimizing service quality.

A natural mentor, I am deeply committed to sharing my knowledge and empowering the next generation of hospitality professionals. Whether conducting hands-on culinary workshops, designing training programs for aspiring chefs, or coaching management teams, I approach each opportunity with a blend of expertise, patience, and enthusiasm.