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May 2024 – Present, South & West Europe, currently based in Bangkok, open to APAC opportunities
Reporting to VP of F&B & Regional Managing Director | 35 managed properties, 70+ outlets (24 direct, 46 franchise)
Region: Italy, France, UK, Greece, Croatia, Montenegro, Albania, Malta, Portugal
• Market Differentiation: Directed F&B strategy across multiple countries, tailoring approaches for emerging vs. established markets. Advised GMs on performance, revenue growth, and concept repositioning. Pre-Openings &
• Expansion: Led 5 openings and supported multiple franchise pre-openings, managing operational planning, staffing, and kitchen design.
• Guest Experience: Developed 5 culinary concepts, engineered menus, coordinated promotions, and drove brand-aligned guest experiences.
• Compliance: Achieved 20-point increase in mystery guest scores and HACCP scores ≥90, maintained costs on budget, and restored underperforming properties to brand standards. Financial &
• Talent Management: Optimized budgets, controlled costs, improved staff retention, and mentored leadership teams.
-(Project) July 2021 to April 2024, F&B Culinary Director, Operations and Strategy Expert
Directed multi-outlet F&B strategy, driving revenue growth, customer acquisition, and brand expansion through marketing, menu engineering, and SOP frameworks. Managed 3 outlets, reducing procurement costs by 15% and improving food cost ratios. Launched 3 new locations, overseeing planning, staffing, and central kitchen design for scalable operations.
Created 5 culinary concepts, engineered menus, and coordinated promotions to enhance guest experience and brand identity. Implemented sustainability practices, HACCP manuals, and staff training programs; mentored cross-functional teams.
-White Plate, Thailand, August 2019 to July 2021, Group Executive chef in charge of F&B (multi-unit)
Promoted from Executive Chef to Group Executive Chef Oversaw multi-unit operations across 3 locations, managing teams, offers, and promotions. Optimized processes with centralized purchasing, delivery coordination, and DIY kits during COVID-19. Drove +15% sales, +15% revenue, and 20% reduction in food waste through operational improvements. -Le Cordon Blue Dusit, Thailand, Culinary Lecturer, July 2017 to July 2019 Michelin Chef collaboration Designed and delivered Italian & French cuisine programs, including 10 Italian wine masterclasses.
Achieved 100% student pass rate and high conversion to professional roles. Ranked consistently as a top instructor, enhancing the school’s reputation.
-Appia & Peppina, Thailand, Executive Chef, April 2016 to July 2017 Michelin Chef collaboration
Delivered premium dining experience; restaurant ranked 6th in Bangkok Top Table 2016.
-Swire Hotels, Beijing, China, Chef de Cuisine, Sureno & Colibri, April 2015 to April 2016
Culinary Leadership Managed a team of 30+ between Sureno at Opposite House, Bei event space, and Colibri
-Starwood Hotels (Marriott), APAC, Chef De Cuisine, September 2007 to April 2015
Westin Guangzhou: Managed teams, developed menus, drove profitability Michelin Chef collaboration
St. Regis Shanghai: Showcased fine dining expertise Michelin Chef collaboration
Sheraton Suzhou: Expanded kitchen management skills, oversee MICE. CORE TEAM in the Pan Pacific Hotels rebranding
Sheraton Shenzhen: Contributed to kitchen management and operations and conducted staff training.
-Shangri-La, Manila, Philippines, Chef De Cuisine, October 2011 to October 2013
92/100