I founded 208, a renowned countryside restaurant celebrated for its focus on local ingredients like chicken and fish, as well as our authentic Neapolitan pizzas. All dishes are prepared in a wood-fired oven, a signature approach that has garnered us widespread recognition in the Shanghai restaurant market. By blending traditional cooking techniques with a dedication to locally-sourced produce, we've created a dining experience that resonates with both locals and city visitors alike.

(previously known under Maiks Gourmet, ChefsToChefs)we integrate menu development, standard operating procedures, and supply chain management into a single, easy-to-use platform. With Chef’s Clouds, you gain access to data analytics and insights that drive informed decision-making, ensuring your culinary creations not only delight customers but also contribute to your bottom line.我们将菜单开发、标准操作程序和供应链管理集成到一个易于使用的单一平台中。借助 Chef’s Clouds，您可以访问数据分析和见解，从而推动明智的决策，确保您的烹饪创作不仅让顾客满意，还有助于提高您的利润。

- 3 Restaurants/ 1 Bar / Banquet Operation- Reporting to the Executive Chef- Over seeing 3 Restaurants and Banquet Operations and a Brigade of 40 Chefs- Appraising of Manager and Colleagues- In Charge of all aspects in the Kitchen, Menu Planning, Costing, new projects- Managing Food Cost and Hitting Target - Manning Guide control

- 3 Restaurants/ 1 Bar / Banquet Operation- Reporting to the Executive Chef- Over seeing 3 Restaurants and Banquet Operations and a Brigade of 40 Chefs- Appraising of Manager and Colleagues- In Charge of all aspects in the Kitchen, Menu Planning, Costing, new projects- Managing Food Cost and Hitting Target - Manning Guide control

- Exclusive all suite private island resort - 4 Restaurants/ 1 Bar - Reporting to the Executive Chef - Overall in charge of 4 Restaurants and a Brigade of 40 Chefs/Stewards - Appraising of Manager and Colleagues - In Charge of all aspects in the Kitchen, Menu Planning, Costing - Managing Food Cost and Hitting Target - Manning Guide control

- 38 Exclusive all suite private island resort - 3 Restaurants/ 1 Bar - Conde Nast Traveler Hot List 2012- Reporting to the Executive Chef- Overall in charge of 3 Restaurants and a Brigade of 35 Chefs/Stewards- Appraising of Manager and Colleagues- In progress of implementing ISO 22000 (HACCP) - In Charge of all aspects in the Kitchen,Menu Planing, Costing- Managing Food Cost and Hitting Target at 35%- Manning Guide control

I ll been opening yummys german sausages in july 20011.I implemet during this time original German recepies, International Hygiene Standards, and make it to a supplyer of Major Hotels in Manila the Capital of Philippines.We proudly deliver high quality sausages and coldcuts to:Marriotte, Intercontinental, Hyatt, Mandarin Orientel .......

I worked in an Chalet with around 20 Guest in Charge of the kitchen cooking fine dinning menues at night, and organizing there Vacation, to make sure every guest enjoys his stay.This was an Season Job.

In charge of the fine dining restaurant SALETTA on the ship " Silver Cloud"My main Responsability was cooking for 10 to 20 people on a michelin star niveau.Regent Seven Sea offered me 2008 to join the Vessel Mariner, as sous chef in charge of crew Galley, during the first contract i proofed my knowledge about food and handeling from staff, and also leading othere outlets during sickness of outlet chefs, so that i got an internal promotion to outlet chef of the Fine Dinning Steakhouse" Prime 7", when i joined for the second contract on the Vessel Voyager.

Opening a New Fine Dinning Restaurant of 40 coverts in Saint Jean Cap Ferrat.We recived one Star Michelin!I worked with Laurent Poulet the owner and Chef alone in this Restaurant and brought it a very succesfull restaurant with a High Quality!

working in the 100 covert Fine Dinning Restaurant "Al Muntaha" of Burj al Arabfollowing the Jumeirah standards!

Four Season George de V In paris i worked for arround one year and its one of the unforgetable experiences i got!High organized and standartilized Company!Worked there on the Sauce sectin in the 3 Star Michelin Restaurant " le Cinq"

Cooking for 300 Soldiers Breakfast/Lunch/Dinner

receiving basic knowledge about kitchen and kitchen operation