CHEF, SOUS CHEF , HEAD CHEF ,CHEF DE CUISINE
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Dynamic sous chef with 15+ years of fine-dining and luxury hospitality experience across Canada, Lebanon, Syria, and Kuwait. Trained under Michelin-star chefs including Adrien Trouilloud (Alain Ducasse, Paris) and So Sakta (Japanese-European fusion). Recognized for precision, elegant plating, and mastery of French, Mediterranean, Japanese, and Italian cuisines. Strong leadership in high-pressure kitchens with a proven record of menu innovation, banquet execution, and staff training.
Chef So Sakta (Canada) – Current Sous Chef at Dopamina (Japanese-European fusion). Leading culinary execution and innovation with Japanese minimalism and French refinement.
Chef Daniel Corona (Danico, 1 Michelin Star) – Stage focused on modern Italian fine dining, high-end pasta, and plating finesse.
Dynamic sous chef with 15+ years of fine-dining and luxury hospitality experience across Canada, Lebanon, Syria, and Kuwait. Trained under Michelin-star chefs including Adrien Trouilloud (Alain Ducasse, Paris) and So Sakta (Japanese-European fusion). Recognized for precision, elegant plating, and mastery of French, Mediterranean, Japanese, and Italian cuisines. Strong leadership in high-pressure kitchens with a proven record of menu innovation, banquet execution, and staff training.
Chef So Sakta (Canada) – Current Sous Chef at Dopamina (Japanese-European fusion). Leading culinary execution and innovation with Japanese minimalism and French refinement.
Chef Daniel Corona (Danico, 1 Michelin Star) – Stage focused on modern Italian fine dining, high-end pasta, and plating finesse.
studied Fine Dining at Le Cordon Bleu Academy and graduated from the Institute of Culinary Arts Management and Hotel Secondary School. My education provided me with strong skills in professional cooking, kitchen management, and hospitality.
