Led the global culinary operations at Harrods, overseeing a £200 million retail and restaurant operation. Managed 25 restaurants within the flagship Knightsbridge store, as well as 5 national and 4 international external sites. As a member of the Exec-Co, contributed to setting strategic direction for restaurant development, in-house food manufacturing for Harrods' famous food halls, retail NPD, commercial planning, and project management. Managed a team of 250 individuals dedicated to… Show more Led the global culinary operations at Harrods, overseeing a £200 million retail and restaurant operation. Managed 25 restaurants within the flagship Knightsbridge store, as well as 5 national and 4 international external sites. As a member of the Exec-Co, contributed to setting strategic direction for restaurant development, in-house food manufacturing for Harrods' famous food halls, retail NPD, commercial planning, and project management. Managed a team of 250 individuals dedicated to optimizing production processes, streamlining the food supply chain, and ensuring food safety standards. Supervised the successful launch of 10 new ventures, including the Moet & Chandon Champagne Bar, Studio Frantzen, Prada Café, Em Sherif, and Sushi by Masa. Show less

• A self- motivated Culinary & F&B Operations Director with Global experience, a love of Hospitality and a genuine passion for food at all levels from fine dining to street food.• Proven ability to manage diverse, international teams and coordinate multiple projects in a highly professional environment.• Good people management skills with ability to encourage a collaborative culture with all stakeholders through effective communication.• A strong commercial focus to… Show more • A self- motivated Culinary & F&B Operations Director with Global experience, a love of Hospitality and a genuine passion for food at all levels from fine dining to street food.• Proven ability to manage diverse, international teams and coordinate multiple projects in a highly professional environment.• Good people management skills with ability to encourage a collaborative culture with all stakeholders through effective communication.• A strong commercial focus to drive business goals & financial targets.• An ability to multi-task and work well under pressure and against deadlines. Show less

Responsible for all culinary operations & strategy across the region witha strong focus on food quality, menu & restaurant development, supply managementand team development & training.

Carton House one of Ireland's finest stately homes opened as a luxury hotel in 2006. The 165 bedroom property includes 18 suites, 14 fully equipped conference and event facilities, Club House, a pampering Spa, state of the art gym/ leisure facilities and 2 championship golf courses, The Montgomerie & The O'Meara.Carton House was also the host venue for the Irish Open in 2005 / 2006 and most recently in 2013. Responsible for the management and strategic direction of all the Food and… Show more Carton House one of Ireland's finest stately homes opened as a luxury hotel in 2006. The 165 bedroom property includes 18 suites, 14 fully equipped conference and event facilities, Club House, a pampering Spa, state of the art gym/ leisure facilities and 2 championship golf courses, The Montgomerie & The O'Meara.Carton House was also the host venue for the Irish Open in 2005 / 2006 and most recently in 2013. Responsible for the management and strategic direction of all the Food and Beverage operational departments of this dynamic F&B focused Hotel, including Restaurants, In-Room Dinning, Bars, Banquet/Catering Operations, Kitchen Operations, Stewarding, and Food & Beverage Cost Control. Put service standards in place to drive guest satisfaction & revenue. Show less

Responsible to evaluate and improve all day-to-day kitchen operations including Romanisches Café, Peacock Alley, In Room Dining,Lang Bar and Banqueting. Together with the team, audited then implemented quality and functional upgrades to the menus. Worked to streamline the purchasing, training and development, quality assurance and HACCP systems in the property in line with brand standards.

Opening support and culinary consultancy, menu development and staff trainings.Working with the property's Executive Chef on menu engineering and supporting existing culinary operations.

*253 rooms and suites*3 restaurants*Team of 200Managed and coached a diverse, dynamic and fun F&B and Culinary team in high profile events such as Winemakers dinners, Music-based lounge parties, Celebrity Chef Promotions, Celebrity DJ events, Off-site Catering and Product Launches. Developed off-beat, creative and unique F&B concepts that raised the bar and lead the market with a particular focus on cocktail culture and lifestyle, Fun Champagne parties and high end Culinary… Show more *253 rooms and suites*3 restaurants*Team of 200Managed and coached a diverse, dynamic and fun F&B and Culinary team in high profile events such as Winemakers dinners, Music-based lounge parties, Celebrity Chef Promotions, Celebrity DJ events, Off-site Catering and Product Launches. Developed off-beat, creative and unique F&B concepts that raised the bar and lead the market with a particular focus on cocktail culture and lifestyle, Fun Champagne parties and high end Culinary events. Set and managed the division’s budgeted revenue and operating expenses, developed programs to drive covers, guest loyalty and average check. Provided guidance and leadership to the F&B division through meetings, performance reviews and mentoring.• Developed the food and wine concepts for Moet Hennessy for their media launch of the 2013Cloudy Bay vintage.•Developed the menu and wine pairings for the high profile Wine dinner with Wine Spectator Magazine senior editor, Matt Kramer, 2012 November.•Participated in Seoul Gourmet Week hosting world famous Chefs Tetsuya Wakuda and Michelin2 star Chef Sang Hoon Degimbre. •Hosted the launching party for Seoul fashion week 2012 and also developed and managed the W lounge offsite for the duration of fashion week hosting designers and celebrities.•Participated as host Hotel for the G20 Global summit, coordinated the catering and entertaining requirement several national delegations’ and Heads of State.•Hosted the annual Veuve Cliquot “Summer Cliquoff” party for 2012 and 2013 on Sky-deck, the W’s rooftop venue. Worked with vendors, agencies and client to design the space including the installation an Airstream caravan on the roof of the hotel.•Kitchen restaurant voted in the top 3 in Korea, Miele Guide 2011, 2012,2013•Namu restaurant voted best Japanese restaurant in Seoul 2012 and 2013•2013 number 2 in the Division YTD in Food Safety and Hygiene• 2013 number 2 globally in W brand in guest satisfaction Show less

*253 rooms.*3 restaurants*Culinary team of 65Directed and oversaw all kitchen operations, including Banquets, Restaurants, Lounge, Bar, and off-site Catering. Managed the financial aspects through budgeting, purchasing and food cost. Supervised and participated in the training and development of staff and also provided input for performance appraisals and disciplinary action. Managed the kitchen in compliance with all Starwood and local health and safety regulations by ensuring… Show more *253 rooms.*3 restaurants*Culinary team of 65Directed and oversaw all kitchen operations, including Banquets, Restaurants, Lounge, Bar, and off-site Catering. Managed the financial aspects through budgeting, purchasing and food cost. Supervised and participated in the training and development of staff and also provided input for performance appraisals and disciplinary action. Managed the kitchen in compliance with all Starwood and local health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times.Developed and created content for unique Food & Beverage Concepts, Winemaker Dinners, Gourmet events and special occasions such as "101 Things to eat before you die", W Gourmet and "Table 24". Show less

*151 rooms and suites*Culinary team of 25*3 restaurants

*245 guest rooms*Culinary team of 45*3 restaurants

Awarded Time Out magazine Chef of the Year 2002, Zagat number 1 rated Restaurant in Turkey, Conde Nast Magazine Number 1 Hotel Europe, Number 3 Hotel Worldwide.60 guest rooms*Culinary team of30*1 restaurant

189 guest rooms plus private apartments.*Culinary team of 50.*2 restaurants.

*196 guest rooms and suites plus private villas.*Culinary team of 50*4 restaurants