JAJA is a laid-back wine bistro serving natural wines and local organic food. A place where we think politically and act collectively, from concept to fine touch. We serve over 200 different kinds of fresh and lively natural wine from growers that work close to nature, mostly from France, or crafted in small wineries around Europe.

PRODUCE-FOCUSED, FLAVOUR-DRIVEN. ORGANIC, NATURAL, LOCAL. FUCK INDUSTRIAL AGRICULTURE. FARM REGENERATIVELY OR DIE.

Kōnā is a Japanese inspired eatery in Carlsberg Byen, DenmarkDesigned by our friends at Archival Studies, Kōnā brings together our favourite influences and ingredients from our experiences in Japan

Deeply rooted in the local ingredients of the seasons, which in the best way are transformed into sublime French and Nordic dishes, while at the same time having their feet firmly planted in the Funen soil. Michelin guide 2016-2020

Culinary holistic experience, which adds a fully classic Japanese cuisine to a number of successful futuristic interpretations by lovingly integrating fresh Danish ingredients and Japanese Progressive CuisineWhite Guide Denmark 2020

At.mosphere brings a brand-new dimension to fine dining. Offering breath-taking views of the city and beyond, the fine dining restaurant and lounge, located on Level 122 of Burj Khalifa, delights visitors with its ambience, delectable food and impeccable service. A height of 1,350 ft, At.mosphere is the world’s tallest restaurant

In Charge at Ithaa Undersea Restaurant the world’s first all-glass undersea restaurant & Sunset Grill RestaurantIthaa Undersea RestaurantSavour fine contemporary European cuisine 16 feet below sea level at Ithaa Undersea Restaurant, the world's first all-glass undersea restaurant, a truly unique and unforgettable experience.Sunset Grill Restaurantopen-air à la carte restaurant specialises in freshly grilled seafood and meat matched with an eclectic wine menu that showcases our sommelier's selections of old and new world wines

Commis 2 | Fairmont Hotel 5* – Jakarta | March 2015 – August 2015 (6 Months)

Kitchen Trainee| Hotel Concorde Shah alam 4* - Malaysia | August 2013 – February 2014 (7 Months) Incharge in Xin Cuisine (Chinese Kitchen 2 Months), Pastry Kitchen ( 1 Month), Western Kitchen ( 2 Months), Coffeehouse Kitchen ( 2 Months).

Cook Helper| Saisan Japanese Restaurant - Bandung | Jan 2013 – June 2013 ( 6 Months)