Modestus Chinonso

Accomplished Executive Chef with 13+ years of expertise in culinary management, food and beverage operations, and hospitality service delivery. Proven track record of managing kitchen operations in luxury hotel environments, creating innovative menus, and maintaining exceptional quality standards. Skilled in staff leadership, event catering coordination, and delivering outstanding customer experiences.

Executive Chef at Smokey House Durumi (2025-01 – Present)

Oversee all culinary operations and kitchen management; maintain food quality standards and ensure exceptional guest satisfaction.

Executive Chef at Savannah Suite & Apartment (2019-01 – 2024-12)

Managed food preparation, kitchen staff coordination, and dining services; executed special events and catering operations.

Executive Chef at House 919 Suite and Apartment (2017-01 – 2019-12)

Led comprehensive kitchen operations and delivered high-quality culinary services to residents.

Chef De-Partee at Reiz Continental Hotels (2013-01 – 2016-12)

Coordinated kitchen management and maintained food service standards across luxury hotel operations.

Cumis Chef at Nippon Grand hotel (2012-01 – 2012-12)

Sous Chef at Crossover Restaurant (2012-01 – 2013-12)

Assisted Executive Chef in food preparation and kitchen operations supervision.

Advanced Certificate in Hotel Management – Kuzang International Institute

Certificate in Food and Beverage Management – Kuzang Global Academy (2025-01)

Certificate in Hospital Management – Bensteve College of Hospital (2023-01)

Certificate in Hotel Management & Catering – Benstev Institute (2012-01)

National Certificate in Education (NCE) – Ikere-Ekiti College of Education (2008-01 – 2011-12)

Certificate in Computer Appreciation – Marist Computer Institute (2008-01)

Senior Secondary Certificate Examination (SSCE) – Assumption Model Secondary Technical School (2008-01)

First School Leaving Certificate (FSLC) – Marist Brother's Nursery/Primary School (2002-01)