Bass Phillip is named after George Bass and Arthur Phillip – men of great pioneering spirit, foresight and leadership during the nineteenth century. The Bass Phillip vineyards were first established, many years later, in the southeastern corner of Australia in 1979, specialising in high-quality pinot noir and chardonnay wines.Winemaking at Bass Phillip is uncompromising and driven by the respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. All wine production processes at Bass Phillip are guided by the cosmic rhythms that impart energy and vibrancy into the wines.Made in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours which are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland is also part of the magic that delivers the length, complexity, flavors, balanced acidity, and natural minerality to Bass Phillip wines. Combining undivided attention to detail in the vineyards and winery, and an insatiable passion for quality wine experiences, Bass Phillip produces extraordinary wines one vintage after another.The most recent vintages of Bass Phillip pinot noir are the best we have produced. We put this down to older vines, more experience in winemaking, and continued sustainable practices in both the vineyards and winery.

Part of the leadership team and first 10 employees within the company. Built up the sales and businessdevelopment capabilities of Momos across SG, MY, AU, TH, PH, HK within 12 months. Individuallygenerated in excess of half a million in ARR within 9 months for a brand new product in a new categorywithin the F&B industry. Key achievement of getting more than 10% of restaurant outlets in Singaporeto be powered by Momos in the same period, and obtaining proof of concept with paying customers inthe other markets with robust quarter on quarter revenue growth.

Responsible for building and leading the regional APAC Strategic Accounts team and in-marketequivalents across 11 SEA and North Asian markets. The Strategic Accounts team managed growthand grew the partnerships with the largest F&B enterprise merchants within the foodpanda business.Individually developed and nurtured relationships with top international recognised F&B brands andlocal AAA F&B champions.

In this dual-hatted role, I am responsible for all Merchant / Tenant relationships plus Business Partnerships for GrabKitchens. Three main teams that I manage includes the Business Development team, SMB Merchant Sales team and Key Account Management team.

Responsible for building up the business development team during the transition when Ubereatsdeparted the market and Grabfood was started. Signed in excess of 100 key logos during my tenure.Key accounts signed and onboarded contributed to 50% of the revenue contribution within the initialphases of Grabfood.

Identified market opportunity, researched business and budget viability and launch of concept. Catersmith is a part e-commerce, part logistics business aimed at disrupting the catering industry. Its B2B proposition is to help restaurants establish an alternative revenue stream by creating a catering arm and the B2C proposition is to provide consumers with restaurant grade quality food and a higher level of service when entertaining their guest.  Responsible for overall operational and service excellence. Aligning operational standards with company goals by developing SOPs, processes and automation to improve effectiveness and efficiency of operations. Responsible for restaurant partner acquisition and onboarding, quality assurance, operational excellence and performance management. Responsible for the development of the website with various automation functions to drive process improvement and usability.  Collaborate with other business units to drive sales revenue and analyse performance metrics using Hubspot CRM.

Managed and grew the business to two outlets, ION and Westgate malls plus a catering arm and structured an acquisition of the company to a larger F&B group. Growth of business performed with limited capital and resources. Development of control procedures to ensure competitive service edge and tightly controlled cost of goods. Created a strong company culture that retained a core team from the start to present.

Managed key projects such as the overhaul and revamp of the central kitchen, logistics distribution, cost control processes and strengthening the local company culture.

A 12 month project for the development of SOPs, processes and automation to improve effectiveness and efficiency of operations.