Head Chef
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A versatile, hands-on, and highly accomplished Head Chef and Roving Culinary Consultant with over 15 years of comprehensive expertise in the global food industry, luxury hospitality, and multi-unit kitchen operations. Adept at bridging foundational kitchen management, stringent safety compliance (USPH, ISO, HACCP, SQF 2000), and P&L control with modern culinary trends. Specializing in strategic kitchen leadership, operational troubleshooting, standard operating procedure (SOP) development, menu engineering, and food cost optimization.
Anchored in Blue Zone living principles and Longevity Gastronomy, expertise extends to transforming health-focused ingredients into extraordinary fine-dining creations. Proven capability as an educator and strategic advisor, training multicultural kitchen brigades of up to 120+ staff to deliver exceptional consistency. Backed by extensive international travel spanning over 77 countries, serving VVIP and luxury-level travelers, and a recognized background as a Food Critic (2011–2017) and media professional.
LUXENT HOTEL (Quezon City, Philippines)
Interim Head Chef Consultant | July 2026 – Present
Provided hands-on culinary leadership for the 4-star property, directly managing and overseeing a kitchen brigade of 45 culinary professionals, including Sous Chefs and Chef de Parties.
Developed and implemented all chef-tested authentic Thai menus for the international buffet line, including full recipe documentation and R&D support.
Delivered hands-on training on professional workflows and quality assurance standards to ensure service excellence.
MAMI AUTHENTIC THAI FOOD & FUSION
Culinary Founder / Operations Specialist & Head Chef | July 2019 – Present (Based in the Philippines)
Founded an independent culinary brand, leveraging on-the-ground experience to help established kitchens refine operations, streamline workflows, and enhance overall kitchen efficiency without unnecessary complexity.
Specialized in optimizing back-end processes, implementing real-world solutions for storage management, temperature control, and odor control tailored to Thai and Asian cuisines.
Dedicated to preserving authentic Thai flavor profiles while creating innovative R&D concepts that empower team members to master consistent quality through logical hands-on techniques.
RED CRAB GROUP (Crustasia Asian Restaurant, Seafood Island El Nido, The Penta Beach Resort, etc.)
Roving Head Chef Consultant (Contract) | February 2022 – July 2026
Spearheaded multi-branch culinary operations, directing and auditing diverse kitchen brigades ranging from 35, 40, to large-scale operations of 120+ kitchen staff depending on branch capacity.
Spearheaded R&D for innovative menu items and engineered standardized recipes with precise costing to ensure brand profitability.
Conducted intensive training for kitchen staff, focusing on authentic Thai cooking, operational efficiency, and standard compliance.
Designed "Operational Backup Systems" for large-scale kitchens and executed regular quality audits across regional branches to maintain brand excellence.
Top Private Chef on TAKE A CHEF / Brand Ambassador on AIRBNB Private Chef EXPERIENCES
Private Chef & Brand Ambassador | 2024 – Present
Curate bespoke, daily multi-course menus tailored to the precise preferences of elite private families and high-net-worth individuals.
Deliver high-end private dining experiences blending luxury hospitality with customized longevity and wellness gastronomy.
UPSKILLZ STUDIO
Chef Instructor & Content Consultant | September 2025 – Present
Lead intensive 8-hour workshops and public masterclasses teaching advanced cooking techniques and authentic recipes covering 8–9 dishes.
Deliver online culinary programs, providing proprietary instructional content and technical recipe guides.
MAYA KITCHEN CULINARY ART CENTRE MAKATI
Culinary Consultant & Guest Chef Instructor | July 2025 – Present
Facilitate high-impact 3-hour interactive workshops, guiding students through the preparation of 4-course authentic Thai menus.
Act as a culinary advisor, providing curriculum design and expert advice on food costing and procurement.
Designed comprehensive training materials, presentations, and educational resources using digital productivity tools to deliver professional learning experiences.
TEACHING, TRAINING & MEDIA EXPERIENCE
CELEBRITY CHEF COMMUNITY & EVENTS (Member & Featured Celebrity, 1 of 8 Main Chefs | "Camping with the Chefs", January 2025 – Present): Represented elite celebrity chefs, engaging with high-end entrepreneurs through exclusive culinary experiences and live demonstrations.
MAFBEX (Manila Food and Beverage Expo – Featured Celebrity Chef, 2025–2026): Performed high-profile live cooking demonstrations showcasing traditional Thai techniques to international audiences and trade professionals.
MEDIA & CONTENT CREATION (Professional TV Host, Presenter & Content Producer, 2011–2017): Served as lead presenter for premium travel and gastronomy programs across free TV and cable channels. Managed digital content platforms featuring luxury hotels and culinary destinations.
INTERNATIONAL TRAVEL PROGRAMMING PLANNER (Lead Host & Production Planner, 2014–2016): Filmed and produced travel promotion programs across Japan (Tokyo, Kyoto, Osaka, Wakayama) and South Korea (Jeju Island) in collaboration with international tourism organizations.
Japanese Culinary Arts (4 Years in Japan): Immersed in discipline, precision, and respect for ingredients inherent in Japanese food culture.
European Gastronomy: Visited France over 30 times, spending extensive time in Tuscany and Provence, mastering classic European roots.
Pan-Asian & Thai Mastery: Authentic & Modern Asian fusions, Royal & Historical Thai Cuisine (preserving heritage and intricate profiles), Cantonese delicacies, and wood-fired techniques.
Health & Longevity Gastronomy: Specialized in designing anti-inflammatory, disease-preventing (NCDs) fusion fine-dining menus integrating wellness retreats.
EDUCATION, CERTIFICATIONS & LICENSES
Bachelor’s Degree in Political Science: Pathumthani University, 2014–2016
Baking & Culinary Arts Certificate Class: Bangkok, Silom, 1999–2000 (Trained under Ajarn Yingrak)
Culinary Training: Le Cordon Bleu (CIA / Professional Culinary Foundations & Wine Specialization Certificate: Le Cordon Bleu Dusit, Bangkok, 2016)
Food Safety & Quality Management Training (Internal Training by SGS Thailand): HACCP, SQF 2000, and USPH standards, including practical audit experience for large-scale production plants.
Quality Management Systems (UKAS Accredited Auditor): ISO 9001:2000 & ISO 14001:1996 Lead Auditor/Auditor Course Certifications.
Professional Tour Guide License: Holder of Thailand Professional Tour Guide License Platinum Card (No. 11-39317).
