Experience

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  Hotel - restaurant frohberg, jona rapperswill, switzerland

  Jun 1995 - Nov 1997

  Chef de partie entremetier/saucier

  www.frohberg.ch

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  Millennium & copthorne hotels

  Dec 1997 - May 1999

  Chef de partie entremetier/saucier

  - Country Club Hotel with 227 Rooms- In Charge of Brasserie/Bistro (modern style) and In Room Dinning- Design and Writing Menus

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  Cambridge beach, bermuda

  May 1999 - May 2000

  Chef de partie entremetier/saucier

  - Conde Nast Traveler 1998, top 5 in the World- In Charge of Entremetier/ Saucier- Executive Chef and Meilleur Ouvrier de France, Jean-Claude Garzia

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  Hotel-restaurant frohberg, jona rapperswill, switzerland

  May 2000 - Oct 2000

  Senior chef de partie/sous chef

  - 150 Seat Restaurant- Best Managing Team 2000 Passport Bleu Swiss- 14 Points Gauld Millau- Managing a Brigade of 8 Chefs- Menu Design and Writing

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  Four seasons hotels and resorts

  Nov 2000 - Jun 2001

  Chef de partie saucier

  - 5 Star Deluxe Hotel - Voted Hotel of the Year 2000- In Charge of Saucier and Special Dinning Promotions

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  Putney bridge restaurant, london

  Jul 2001 - Mar 2002

  Chef de partie/tournant

  - 1 Star Michelin / 2 AA Rosettes- Voted top 6th Restaurant in London 2002 - In charge of Entremetier/ Garde Manger- 75 Seat Restaurant run by Chef Anthony Demetre

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  Las dunas beach hotel & spa

  Apr 2002 - Oct 2002

  Chef tournant

  - Member of the Leading Small Luxus Hotels of the World- Five Star Diamond Award- Restaurant Lido (1 Star Michelin)- Supervised by Celebrity Chef Heinz Winkler (3 Star Michelin, Residenz Winkler)- In charge of all Sections in the Kitchen - My Duties also included Ordering and Supervision in the Kitchen - Helping Design Dishes

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  Great eastern hotel, restaurant aurora, london

  Nov 2002 - Jun 2003

  Senior chef de partie saucier

  - In Charge of Saucier and overseeing other aspects in the Kitchen- 75 Seat Restaurant run by Warren Geraghty, (former Chef de Cuisine for Richards Neets in Cannes, France, 1 Star Michelin)

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  Jumeirah group / jumeirah hotels & resorts

  Jul 2003 - Feb 2013

  Jumeirah Dhevanfushi, opened in April 2011 with 38 luxurious furnished spacious villas, one over water Spa and four F&B outlets. The all-Suite resort, located on the southern end of the rich Maldivian landscape, achieved with 160 associates: Worlds best coastal resort, Certification of Excellence for the year 2012 from Trip Advisor, Conde Nast Traveller’s Hot List 2012 and published in Vogue Magazine for the 100 Best Holidays. Member of Senior Leadership Team, (Ex-Com) responsible for F&B strategy, development and implementation. Functional responsibilities include F&B operations, positioning of the Restaurants, middle Management development, internal/external communication, F&B price strategy, liaison between Jumeirah and Owners. Show less - 38 Exclusive all suite private island resort - 3 Restaurants/ 1 Bar - Conde Nast Traveler Hot List 2012- Member of the Pre-opening Team- Reporting to the General Manager- Overall in charge of Food and Beverage - Successfully completed the Pre-opening plan for Culinary and F&B- Successfully opened the Resort and set up the culinary operation and F&B,- Played a critical part in the pre-opening of the entire resort in all aspects (F&B/Rooms/HK/Arrivals/Departures)- Created and Developed the Food Concepts of the Resort- Implemented Culinary Image of all 3 Restaurants- In progress of implementing ISO 22000 (HACCP)- Implementing cost saving initiatives- Menu design for all outlets/off site events- Managing Food Cost and Hitting Target at 35%- Budgeting and re-forecasting/Manning Guide and Pay roll control Show less - 400 Rooms and Suites - 15 Restaurants and Bars- Best Business Hotel of the Middle East (eight consecutive years) - Assumed full responsibilities of Culinary Department in the absence of Executive Chef during my tenure- Redesigned Culinary Image for Restaurants- Manage and run Brigade of 160 Chefs and Stewards - Managing Food Cost and Hitting Target at 27.5%- Budget Planning - Extensive Outside Catering- In Charge of all aspects in the Kitchen including Menu Planning, Costing, Writing Menus, Training and Growth of all Staff - HACCP Certified Show less - 584 Rooms/ Suites and Summer Houses- 42 Restaurants and Bars, 22 owned and operated by the Resort - Member of Leading Hotels of the World, Conde Nast Hot List 2005- Created and Developed Food Concepts - Implemented Culinary Image for Restaurants- Manage and run Brigade of 200 Chefs and Stewards- Managing Food Cost and Hitting Target at 29%- Budget Planning- Extensive Outside Catering (Royal Family and Private)- Running Best Friday Brunch in Dubai (Time-Out Magazine 2007/ 2008/ 2009)- In Charge of all aspects in the Kitchen including Menu Planning, Costing, Writing Menus, Training and Growth of all Staff - HACCP Certified Show less - Chef de Cuisine Pier Chic (fine dining Seafood) and Napa Restaurant (modern Mediterranean Cuisine and progressive Californian Cuisine)- Best Seafood Restaurant Pier Chic, (Time Out Awards 2009)- Managing Food Cost and Hitting Target at 31%- Member of Leading Hotel in the World, Conde Nast Hot List 2005- Manage and run Brigade of 17 Chefs and Stewards- In Charge of all aspects in the Kitchen including Menu Planning, Costing, Writing Menus, Training and growth of all direct reports Show less

  • Executive Chef/ Director Food & Beverage

    May 2012 - Feb 2013

  • Executive Chef (in charge F&B)

    Oct 2010 - May 2012

  • Executive Sous Chef

    May 2010 - Oct 2010

  • Executive Sous Chef

    Jun 2008 - May 2010

  • Chef de Cusine/Sous Chef

    Jul 2003 - Jun 2008
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  Intercontinental hotels group (ihg®)

  Mar 2013 - May 2018

  • Director Food & Beverage

    Aug 2015 - May 2018

  • Director of Food and Beverage

    Mar 2013 - Jul 2015
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  Hyatt hotels corporation

  Jun 2018 - Nov 2019

  Director of food and beverage
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  Vaya group

  Aug 2020 - Feb 2022

  Hoteldirektor
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  Intercontinental cairo semiramis

  Oct 2022 - now

  Executive assistant manager i/c f&b