Director of Food & Beverage and Culinary Operations

📍 Mamaroneck, NY USA

• Oversee all Food and Beverage aspects of one of the worlds most exclusive and recognized golf clubs.

• Reestablished high standards for member experience, operational structure and institutional culture in the Food and Beverage department that had been severely neglected.

• Winged Foot is home to 1000 members, completes 45,000 rounds of golf seasonally and generates 7.5M in F&B revenues.

• Developed and evolving F&B programing, seasonal menus, member events and tournament hospitality in close collaboration with club leadership.

• Building and mentoring a high performance F&B operations team of 70 line level staff and 7 managers.

• Oversee all F&B programming ands logistics of 10 club tournaments and 19 charity tournaments seasonally.

• Host Site to the 2028 US Open USGA Championship

EXECUTIVE CHEF

📍 Los Angeles, California, USA

• Oversaw all culinary aspects of the historic and world renowned LACC

• Cater to a discerning membership of 1600, their family and guest, generating 10 million in annual F&B revenues

• Involved with budgeting, forecasting and long term planning

• Deliver 5 Star Platinum Club Standards in all aspects of Food and Beverage

• Develop, drive and execute continually evolving Food and Beverage programing, seasonal menus changes, events and tournaments, through collaboration with Board of Directors, Chairs and internal team

• Host Site to the 2023 US Open USGA Championship

EXECUTIVE CHEF

📍 Park City, Utah, USA

• Oversaw all culinary aspects of this 5 Star 5 Diamond Resort

• Heavily involved in budgeting and forecasting,

• Operated a F&B program that generated 30 million dollars a year in annual revenue

• Responsible for maintaining luxury standards in our 7 F&B outlets and Banquet operation which serves in excess of 1000 guest

• Managed both Culinary and Stewarding operations that is comprised of 120 associates

EXECUTIVE CHEF

📍 Las Vegas, Nevada, USA

• Executive Committee Member

• Oversaw 20 million dollars of annual Food and Beverage Revenue

• Pre-opening and opening team for this 392 room luxury hotel located on the Las Vegas “Strip”

• Responsible for all culinary operations in the hotel which includes 6 F&B outlets and Banquet operation for up to 600 people, 60 culinary team members

• Focused efforts includes establishing Mozen Bistro, a 120 seat upscale all day dining establishment which features contemporary and classical cuisines from Asia and comfort foods from the United States

*4 week stage at Mandarin Oriental Bangkok in both their highly acclaimed Thai restaurant and fine dining Chinese restaurant

📍 Sentosa, Singapore

CHEF DE CUISINE OF THE CLIFF SEAFOOD RESTAURANT AND THE GARDEN “CONSCIOUS DINING”.

• Lead the kitchen brigade of the Sentosa Resort and Spa, 5 star luxury resort, signature award winning restaurant The Cliff

• Responsible for all menu planning, food cost, production and staffing of the contemporary fine dining 120 seat restaurant The Cliff

• Increased average check by 15% while increasing guest count by 10% within first few years

• Conducted and organized various food promotions with world renowned Chefs

• Involved with multiple PR exercises to promote the restaurant

• Helped to establish The Cliff as a benchmark in Singapore

• Involved with the conceptualization of the Hotels newest outlet The Garden, a high end Spa restaurant that focuses on nutritional cuisine using organic products

• Planned all menus, equipment needs, kitchen design, manpower and opening operational procedures for The Garden

* Global Chef of the year award 2006 by At-Sunrice Culinary Academy

* Best new restaurant award World Gourmet Summit 2005

* Best new restaurant award World Gourmet Summit 2004

* Received 2 star rating by Wine and Dine restaurant guide 2004-2009

* Singapore Tattlers top restaurant guide 2004-2009

* Received 3 chef hat rating (top 5 restaurants) by Business Review “The Top 50 Restaurant Awards 2008”

* Received 2 chef hat rating (top 12 restaurants) by Business Review “The Top 50 Restaurant Awards 2009”

*Voted as on of Asia top 100 restaurants in Meile dining guide in 2008

* Received Gold rating by Simply Dining Guide 2008