With a robust 19-year tenure in the culinary field and food education, my professional journey encompasses impactful contributions to esteemed establishments, fostering expertise and leadership across diverse culinary roles.Current Role: Executive Chef at 101restos:In my present position as Executive Chef at 101restos, I orchestrate culinary operations to uphold unparalleled standards in food quality and presentation.Previous Role: Head Chef and Practical Arts Senior Instructor at Glion Institute of Higher Education:I previously held the esteemed position of Head Chef and Practical Arts Senior Instructor at Glion Institute of Higher Education, guiding aspiring professionals in acquiring culinary knowledge and skills.Previous Role: Chef Lecturer at Les Roches Crans-Montana:As a Chef Lecturer at Les Roches Crans-Montana, I contributed insights to students, nurturing their growth in the culinary arts.Previous Role: Sous Chef at Ecole Hotélière de Lausanne:In the capacity of Sous Chef at Ecole Hotélière de Lausanne, I enhanced the educational environment by infusing practical industry experience into culinary education.Michelin Star Experience: Mandarin Oriental Hotel, Geneva:For a substantial four-year period, I honed my craft at a distinguished Michelin Star contemporary Indian restaurant in Mandarin Oriental Hotel, Geneva, crafting exceptional culinary experiences.Early Career: The Oberoi Hotels & Resorts:Commencing my career at The Oberoi Hotel New Delhi as a Commis, I progressed to Chef de Partie, overseeing banquet kitchen operations in the absence of the Head Chef.Leadership and Expertise:As a forward-thinking culinary professional well-versed in current food trends, I possess intimate familiarity with all facets of kitchen activities. My dedication to quality, service, and sustainability permeates every culinary creation. Thriving in fast-paced kitchens, I exhibit adaptability and strong leadership skills with patience, poise, and effectiveness.Passionate about pushing culinary boundaries, leading teams to excellence, and seamlessly adapting to new work environments, my journey underscores an unwavering commitment to continuous learning and the relentless pursuit of culinary excellence.