I possess a wealth of experience in leading kitchen teams within high profile 5 star hotels & restaurants globally. Among my assets are creativity and modern approach to food preparation and presentation techniques within a vast range of cuisines from working in areas such as Dubai, Ibiza and London. Result oriented achiever with proven ability to exceed targets and drive success in fast-paced environments. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance.
My key skills are experience in volume quality-driven environments, pre-opening, leadership abilities, and attention to detail, customer-centric approach and excellent interpersonal abilities.
With The Maine Oyster Bar and Grill is where my career really blossomed the most. From opening 5 restaurants in multiple countries, being flown to Spain to cook an event alongside Feran Adria, travelling across several countries to source products as fresh as humanely possible, and just the sheer exposure to the business acumen that came with it all is what has made me the chef that I am today.
Awards
Opening Conrad Hotel in Dubai was my first real glimpse at a corporate beast of a business and my first experience managing multi unit. I was quite young and even with my past experience of leadership this was a big sink or swim moment in my career. With hard work and dedication I managed to successfully pre open 6 venues within the hotel overseeing them all. During the pre opening time the hotel was delayed after an inspection so during this time I was sent off as Hilton Task Force which is what they call to send chefs to other properties to help with openings. When I came back my largest focus was on Marco Pierre Whites restaurant with the others still running successfully by well trained sous chefs managed them. As a senior member of the pre-opening team my key responsibilities were;