Executive Chef | Culinary Operations Leader
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Executive Chef with more than 20 years of international experience leading luxury hotel kitchens, pre-opening projects, fine dining restaurants, banqueting operations, and multi-outlet food & beverage departments across Africa and the Middle East. Proven record of improving guest satisfaction, controlling food costs, developing high-performing teams, and delivering exceptional culinary experiences.
Executive Chef - The Nordic Hotel Abuja
(2026-01)
Led culinary operations, menu development, food safety, cost control, staff training, and guest experience improvements.
Executive Chef - Four Points by Sheraton, Ikot Ekpene
(2023-01 - 2024-12)
Led culinary operations, menu development, food safety, cost control, staff training, and guest experience improvements.
Executive Chef (Task Force) - Marriott International
(2020-01 - 2022-12)
Led culinary operations, menu development, food safety, cost control, staff training, and guest experience improvements.
Executive Chef - Sheraton Lagos Hotel
(2015-01 - 2019-12)
Led culinary operations, menu development, food safety, cost control, staff training, and guest experience improvements.
Executive Chef - Rhapsody's Restaurant
(2012-01 - 2014-12)
Led culinary operations, menu development, food safety, cost control, staff training, and guest experience improvements.
Executive Chef - Elion House Hotel
(2009-01 - 2012-12)
Led culinary operations, menu development, food safety, cost control, staff training, and guest experience improvements.
Chef de Partie - Summerland Hotel - Lebanon
(2003-01 - 2006-12)
Led culinary operations, menu development, food safety, cost control, staff training, and guest experience improvements.
BSc - Hospitality Management & Culinary Arts
BTech - Hospitality & Culinary Arts
