Cluster Executive Chef at Maistra d.d. (Adris group) Responsibility: for four Hotels, one leading hotel of the world, best luxury five star hotel in Croatia, and numerous independant restaurants (including Gault & Millau 16 points & 2 toques) within the Luxury Division of Maistra d.d. for all culinary operations. Assistance and guidance in setting up all aspects of Food and Beverage operations. Chef development and training. Creativity and advancement training using modern trends. Concept development. Marketing and PR activities.
Total of 59 Gault Millau points (across 4 restaurants) 3 toques Gault Millau
Michelin Guide recommendation
Global Foodart 2017 Runner up No. 64 in Top 100 The Best Chef Awards 2017
London, United Kingdom
October 2014 – March 2015 (6 months)
Managing Director at BLUE TRUFFLE CONSULTANCY Responsibilities: Freelance F&B Consulting in numerous Hotels and Independent Restaurants in London and several locations in mainland China. Managing the P&L of the F&B operation whilst maintaining the highest of standards expected for cuisine and service. Chef Development and training. Menu engineering, S.O.P.s creation, Dining concept development. Implementation of HACCP policies and procedures. Creativity and advancement training using modern trends. Advice with Marketing and PR activities. Achievements: London contract received a 5 Star rating for Health and Safety and also HACCP Hygiene after just one month work.
Bora Bora, French Polynesia
July 2013 – October 2014 (1 year 4 months)
Executive Chef at STARWOOD HOTELS N.A.D.
Le Meridien Bora Bora is one of the leading resorts in the world, located on the Southern point of Motu Piti Aau, a 10 kilometer long islet on a coral reef The resort offers 5 F&B venues with International, Polynesian and Italian cuisines highlighted, all overlooking the resorts pristine lagoon. The resort has both overwater bungalows and beach villas. Responsibilities: leading a team of 35 within a 5 star resort. In direct charge of
all kitchen operations Manage the P&L of the kitchen whilst maintaining the highest of standards expected for cuisine.
February 2012 – June 2013 (1 year 5 months)
Pre Opening Executive Chef at STARWOOD HOTELS Asia Pacific
Le Méridien Zhengzhou is at the crossroad of Zhengzhou Avenue and Zhengbian Road in Henan’s capital
city the center, a city that’s growing quickly and drawing the attention of domestic and
international visitors. The hotel has 330 spacious guest rooms and suites. Responsibilities: opening of new build hotel to Le Meridien operational culinary brand standards. Recruiting and training a team of 70 with numerous dining venues over three floors. Menu engineering, S.O.P.s, Dining concepts, Implementation of HACCP procedures. On-going pre-opening operations and set up of all kitchens from project to opening HOT. Achievements: Global Winner of Le Meridien Creative Canvas 2012.
October 2011 – January 2012 (4 months)
Executive Chef at ROCCOFORTE HOTELS Europe
Verdura Golf Resort and Spa, a 5-star luxury 203 Room hotel in Sciacca, Sicily, servicing a VIP clientele base, one of Europe’s most exciting new resorts, located on the south coast of Sicily near the seaside town of Sciacca. Recently picked by Conde Nast Traveller to appear on their 2010 Hot List, the resort offers discreet exclusivity that few places can match. Reporting: direct to General Manager A Fulvio Pierangelini, consultancy operation for fine dining Responsibilities: leading a team of 30 within a 5 Star hotel. In direct charge of the kitchen operations. Manage the P&L of the kitchen and maintaining the highest of standards expected for cuisine. Achievements: introduction of HACCP Procedures Review of food suppliers and prices
to achieve a drop of 12% food cost.
June 2011 – September 2011 (4 months)
Task force Executive Chef at STARWOOD HOTELS Asia Pacific
Along the picturesque Hai River lies the St Regis Tianjin, a 286 room property with numerous dining options. Responsibilities: opening of new build hotel to St Regis operational culinary brand standards. Recruiting and training a team of 73 with dining outlets over three floors. Menu engineering, S.O.P.s, Dining concepts.
March 2011 – May 2011 (3 months)
Task force Executive Chef at STARWOOD HOTELS Asia Pacific
The magnificent St. Regis Bangkok Hotel is a pagean to timeless elegance, stately situated in most coveted address along Ratchadamri Road, the city’s key commercial corridor, where major corporations and elite financial institutions make their home. Responsibilities: opening of new build hotel and responsible for induction programme and all training for kitchen operations. Help leading a team of 54 within a 227
bedroom 5 Star hotel whilst maintaining the highest of standards expected for cuisine. Achievements: implementation of New Menus and HACCP procedures.Training of brigade to develop correctly the recipe cards into IT system. Development of market boomer by inserting appropriate data. Developing Health and Safety and HACCP Starwood procedures and standards. Created Menu training and food S.O.P.s.
Porto Cervo, Sardinia
April 2008 – October 2009 (1 year 7 months)
Executive Chef at STARWOOD HOTELS EAME Division
Hotel Pitrizza, a 5-star luxury hotel in the heart of Porto Cervo, Sardinia, servicing a VIP clientele base. Reporting: direct to General Manager. Responsibilities: leading a team of 30 within a 5 Star hotel. In direct charge of the kitchen operations. Manage the P&L of the kitchen and maintaining the highest of standards expected for cuisine. Achievements: successfully developing, training and driving all members of brigade to new standards. Increasing the GOP of food and beverage revenue by a 14% food cost whilst decreasing expenses yet maintaining guest satisfaction. Implementing training plan for the operation. Spearheading an Italian kitchen to the highest level expected by the astute clientele.
Saint Julian’s, Malta
January 2006 – March 2008 (2 years 3 months)
Pre Opening Executive Chef at STARWOOD HOTELS EAME
Le Meridien Saint Julian’s, a 5-star 276-bedroom hotel in the heart of Malta, mostly occupied by leisure clients. A Michel Rostang consultancy operation for fine dining. Reporting: direct to General Manager Responsibilities: opening of new build hotel and responsible for induction programme and all recruitment for kitchen operations. Leading a team of 40 from a multitude of different nationalities. Achievements: formed part of hotel opening team and introduced an effective company training scheme. Implemented HACCP plan. Planned, organised and managed all five kitchens. Working stages: 3 star Michelin Fat Duck, Heston Blumenthal UK, 2 star Michelin Michel Rostang corporation in Paris, 1 star Michelin Rome, Nice and Monte Carlo.
Le Meridien Breakfast recipe global challenge finalist.
Green Belt Six Sigma.
June 1995 – December 2005 (10 years 7 months)
Executive Chef at STARWOOD HOTELS EAME
Le Meridien Phoenicia, a 5 Star hotel set in Valletta Malta with extensive banqueting facilities up to 1000 covers, famous as a wedding venue. Fine dining restaurant. Reporting: direct to General Manager. Responsibilities: Overall responsibility for all kitchen operations and budgets.