Keith Lawrence

Award-winning Executive Chef with 12+ years in luxury hospitality, having led 7 pre-opening projects across 3 continents (India, UAE, East Africa). Track record of building kitchen operations from the ground up for high-end resorts and restaurants, including Safira Blu Luxury Resort where signature dining concepts attracted presidential-level clientele. Combines rigorous cost control and HACCP compliance with creative menu development — from modern Indian tapas to farm-to-table experiences featured in South African travel media.

Career Trajectory: Well-positioned for a Corporate Executive Chef, Director of Culinary Operations, or multi-property F&B leadership role where pre-opening expertise and cross-cultural experience can drive brand expansion.

Executive Chef at Turaco Spice Tree – A Tribute Portfolio Marriott (2026-02 – Present)

Leading kitchen operations for Business hotel with 58 keys; Marriott Brand Standard compliance, menu development, Buffet planning, budget management, guest relations and team learning & development.

Executive Chef at Amaan Kendwa Beach Resort, Zanzibar (2025-06 – 2025-12)

Leading kitchen operations for beach resort with 98 keys; menu development, budget management, guest relations, and team development.

Executive Chef (Pre-Opening) at Safira Blu Luxury Resort & Villas, Zanzibar (2022-06 – 2025-06)

Built kitchen operations from ground up for luxury resort. Created signature dining experiences including Bush Dining (locally-sourced ingredients with traditional techniques), Sand Bank Experience (catch-and-cook on private sandbar), and Farm-to-Table tours. Cooked for President of Tanzania.

F&B Consultant & Executive Chef at RT Hospitality Services (Chef Rakesh Talwar) (2021-12 – 2022-06)

Consulted on restaurant openings across India, Dubai, and Zanzibar including Grape County Eco Resort, Saffron Restaurants, and Veganesha Dubai. Kitchen design, staffing, menu development, and SOP creation.

Executive Chef (Pre-Opening) at VICE Global Tapas Bar, India (2020-01 – 2021-12)

Launched modern tapas concept featuring global cuisines; menu curation, seasonal concepts, and full kitchen management.

Executive Chef (Pre-Opening) at O2 Group, India (2019-03 – 2020-01)

Modern Indian cuisine focus; traditional dishes with contemporary presentation.

Executive Chef at Butterfly High BKC, Mumbai (2017-06 – 2019-02)

Full kitchen oversight for upscale Mumbai venue; menu design, staff management, quality standards.

Chef de Partie (Pre-Opening) at Oceania Cruises (2014-07 – 2017-05)

Pan-Asian, French, and American steakhouse stations on luxury cruise line; USPH compliance.

Cook (Pre-Opening) at Hard Rock Café Mumbai (2013 – 2014)

Trainee at Hyatt Regency Mumbai (2011)

Bachelor's Degree in Hospitality & Food Technology – Mumbai University (2013)