Director of Culinary at Sofitel Sydney Darling Harbour (2022-01 – Present)
Provided strategic leadership and direction for all culinary operations across multiple restaurants, bars, banquets, conferencing, room service, and VIP events within a flagship luxury hotel (590 guest rooms).
- Provided strategic leadership and direction for all culinary operations across multiple restaurants, bars, banquets, conferencing, room service, and VIP events within a flagship luxury hotel.
- Led and managed Executive Chefs, Chef de Cuisines, and senior culinary leaders, ensuring alignment with Sofitel and Accor brand standards.
- Defined and executed the hotel's culinary vision, balancing French heritage with contemporary innovation and local produce.
- Directed large-scale banquet and conference operations, delivering high-profile events, international conferences, and VIP functions.
- Collaborated closely with Hotel Executive Committee, Sales & Events, Marketing, and Operations teams to support revenue growth and brand positioning.
- Represented the hotel's culinary brand at media events, guest engagements, and industry functions.
- Acted as a key member of the hotel executive leadership team, contributing to overall hotel strategy and long-term business objectives.
Executive Chef (Pre-Opening) at Hilton Melbourne Little Queens Street (2020-01 – 2022-12)
Directed all culinary operations across multiple outlets within a high-volume luxury hotel (244 guest rooms) during pre-opening phase.
- Directed all culinary operations across multiple outlets, including restaurants, banquets, conferences, room service, and executive functions within a high-volume luxury hotel.
- Developed, implemented, and maintained innovative menus in line with Hilton brand standards, guest expectations, and commercial objectives.
- Ensured consistent delivery of exceptional food quality, presentation, and service across all dining experiences and events.
- Oversaw all food safety, hygiene, and workplace health and safety standards, ensuring strict compliance with HACCP and local regulations.
Executive Chef at Orpheus Island Resort (2019-01 – 2020-12)
Led all culinary operations for a luxury, all-inclusive private island resort (14 guest villas), delivering exceptional dining experiences.
- Led all culinary operations for a luxury, all-inclusive private island resort, delivering exceptional dining experiences aligned with premium guest expectations.
- Developed and executed daily, island inspired menus showcasing fresh seafood and produce from the gardens, tailored to daily catch and guest preferences.
- Maintained strict compliance with HACCP, food safety, hygiene, and workplace health and safety standards across all kitchen areas.
Chef de Cuisine at Sofitel Broadbeach Gold Coast (2014-01 – 2019-12)
Led and managed all kitchen operations within a luxury hotel environment (296 guest rooms), ensuring exceptional food quality and consistency.
- Led and managed all kitchen operations within a luxury hotel environment, ensuring exceptional food quality, consistency, and presentation across all service outlets and events.
- Oversaw menu costing, food purchasing, and inventory control to achieve budget targets while maintaining premium product quality.
- Managed kitchen rostering and labor deployment to meet operational requirements while optimizing productivity.
- Led staff recruitment, onboarding, training, and performance management to build a skilled and motivated culinary brigade.
- Maintained strict compliance with HACCP, food safety, hygiene, and workplace health and safety regulations.
Sous Chef at Sofitel Melbourne on Collins (2010-01 – 2014-12)
Led daily kitchen operations within a luxury hotel environment (363 guest rooms), ensuring consistent delivery of high-quality food.
- Led daily kitchen operations within a luxury hotel environment, ensuring consistent delivery of high-quality food across banquets, conferences, events, and restaurant service.
- Supported rostering and labor planning to meet business needs while maintaining budget targets.
- Collaborated with the Executive Chef and senior leadership on menu development, recipe testing, and seasonal menu planning, incorporating French culinary influence with modern techniques.
- Conducted staff training, performance feedback, and skill development to enhance team capability and retention.
- Maintained strict compliance with HACCP, food safety, hygiene, and workplace health and safety standards.
