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.