Executive Chef (Post-Opening) Waldorf Astoria West Bay Doha.The impressive 44-story tower offers a refined haven for sophisticated journeys in 283 Art-Deco-inspired rooms, suites, and 50 apartments. Inspiring dining experiences at our restaurants & bars :• Muru : By 3 Michelin Stars Chef Mauro Colagreco • Yun : Authentic Cantonese cuisine• Tribeca Market : New York' s street food• Peacock Alley : Breakfast & high tea• Ledoux : Pastry Café • Al Fayrouz Terrace : Arabic favourites • The Cortland Bar : New York mixology• Cigar Lounge • Volante new Caffe Opening • Banquet : up 400 pax

Culinary Director, Jumeirah Muscat Bay, Pre-Opening & Post-Opening“World Leading New Resort 2022 World Travel Awards”Responsible for the whole Culinary Pre-opening & Grand Opening of Luxury Jumeirah Muscat Bay Hotel.• 206-key hotel included Rooms & Private Villas• Peridot International Restaurant, A La Carte & Buffet• Brezza Restaurant & Rooftop Bar, Seafood Italian• Zuka Pool & Beach Restaurant, Mediterranean Grill Restaurant• Anzo, Asian Tapas Bar• Tarini, exclusive lobby with a Pastry shop & A La Carte menu on offer• Banquet Facility up to 400 pax indoor & 600 pax outdoor

Previous Jumeirah Hotel, from April 2021 Royal Saray Resort, managed by Accor.On a private beach in Manama’s new Seef district, sits the majestic Jumeirah Royal Saray. Beautifully enclosed by the Arabian sea, the serene setting of the hotel brings forth a new wave of understated luxury, making Bahrain a highly desirable leisure destination.78 luxurious rooms and 7 suites4 villas6 restaurants and loungeOutdoor swimming pool and private beachWatersportsJumeirah Royal Saray SpaSpa & GymBulbul Kids Club

Responsible for the whole culinary Pre-opening operation of the New World Hotel Shenyang. Reassigned to lead over 150 Chefs and Stewarding team of the new hotel brand after successful 7 months as Task Force Executive Chef of the New World Millennium Hong Kong

I was appointed to bring new culinary skills, food trend setting, set-up of front and back of the house improvements and leading the kitchen team to the Grand Opening of the new venue "The Lounge" which was successfully launched in Hong Kong competitive market. Responsible of : • Le Table fine dining French restaurant - Hong Kong Top 10 Wine Pairing Restaurant • Café East all-day dining restaurant combines the best Western and Asian dishes for lavish breakfast, lunch and dinner buffets. A la Carte menu also on offer. • Tao Li a Chinese restaurant offering a selection of Cantonese fare and dim sum that combines traditional flavors with originality. 180 seats and five private rooms. • Sagano offers an authentic Japanese dining journey. The restaurant presents a modern interpretation of traditional Kyoto style, both simple and elegant. • Teppanyaki-themed RANZAN where diners can enjoy a live cooking show performed by teppanyaki master chefs presented against the splendid backdrop of Victoria Harbour. • Bar on 15 a perfect location to enjoy cocktails and delicious snacks. • Grand Opening of new “The Lounge” offering Asian & Western snacks • Banquet facility up to 1000 guests • Working closely with PR team • Maintain and incorporate new high hygiene standards • Create new menus and follow new kitchen trends • In charge of 90 chefs • Food cost control • Average of 1000 guests a day for the whole F&B operation

Executive Chef in charge of an exclusive operation which include: • Centurion fine dining restaurant offering several promotions with three Michelin Star Chefs each year • The Ladies' Purse whole day operation coffee shop restaurant serving both A La Carte and buffet • KatoBar classic bar serving Tapas food • One banquet facility with capacity up to 600 people • Oi Suen Chinese Restaurant • Maintain high hygiene standards (The Club achieved ISO 22000) in all the kitchens • Create new menus and follow new kitchen trends • In charge of 70 chefs • Food cost control • Average of 1500 guest a day for the whole F&B operation

Executive Sous Chef “The Hong-Kong Jockey Club” Racecourse “First Class Catering Operation With Over 50 Outlets ”The Catering Department manages one of the largest and most diverse catering operations in Hong Kong, provide a wide range of catering, sports and recreation facilities for Members and their guests,Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organizations for a variety of functions.• Responsible for Western kitchen production, including banquet operation and high volume of outside catering • Manage big buffet operation for different Restaurants in the Club • Maintain high hygiene standards (The Club achieved ISO 22000) in all the kitchens • Create new menus` and follow new kitchen trends • In Charge of 200 chefs • Food cost Control • Organize different promotions with Michelin Stars and Celebrity TV Chefs • Part of the opening team for different outlets within the Racecourse, like A la Carte coffee shop, tapas restaurant, western restaurant A la Carte and several buffet restaurants in different venues • Average of 5000 guests in a race day, only full members excluded public.

Executive Sous chef position start 11/06/2009 After two years as Chef De Cuisine at The Mistral and one year of F&B training I was promoted as Executive Sous Chef. • Still in charge of the Italian restaurant, plus supporting western VIP functions, breakfast and buffet operation, attend different F&B meetings, maintain high hygiene standards, food cost control, working on promotions and supporting the Executive Chef on the daily operation. Chef de Cuisine in Mistral, Italian casual restaurant at Intercontinental Grand Stanford Hotel Featured in the first edition of the Michelin guide of Hong Kong 2008 • Recognized as one of the most popular Italian restaurant in Hong Kong serving Italian Mediterranean cuisine; open lunch and dinner 160 covers a day. • Responsible for composition of menus, training the 12 local staff, food cost control, hygiene control, monthly promotions, and marketing with the cooperation of PR, local and international Magazine. • Chef in charge of Italian banquet operation and catering

Italian Chef De Cuisine in charge of Vivace Restaurant Voted as Best Italian restaurant in Amman for Grumpy Gourmet 2006 Italian fine dining, with capacity of 60 covers open lunch and dinner • Responsible for composition of menus, training the local staff, food cost control, hygiene control, serving modern Italian cuisine • Supporting banquet operation and Italian live stations for the weekly Friday brunch

In the top 5 Italian restaurants in Dubai5*****Deluxe Resort in Dubai, (same company of Burj al Arab 7 STARS HOTEL; One of the luxury hotels under the JUMEIRAH INTERNATIONAL group. A fine-dining Italian restaurant with 120 covers, third on a team of 16 chefs, from August second in charge

INIGA Restaurant and Cocktail Bar, London. Head chef in “INIGA” restaurant; Mediterranean modern Italian cuisine with 60 covers. • I was responsible for the pre-opening and opening of the restaurant, composition of menus, food cost control, and training a team of 7 chefs working in the kitchen. • We had very good articles and reviews written by TIME OUT MAGAZINE in London. The manager patron of this restaurant was a good friend and I was asked to give my support, expertise and raise standards for the initial set up and running of the restaurant.

Junior Sous Chef “Brunello” restaurant in BAGLIONI LONDON HOTEL*****Deluxe.An Italian fine dining restaurant with 80 covers, third on a team of 12 chefs.

Company AZ (same company of Zafferano Italian Restaurant, one Michelin star) Junior Sous Chef at ROSMARINO restaurant, LONDON. An Italian fine-dining restaurant with 2 Rosettes, serving Italian Mediterranean cuisine for 120 covers, working with a team of 11 staff. THE BEST Italian restaurant in LONDON 2000

Sicily. Started as apprentice and grew up to a Chef de Partie position. Traditional Italian cuisine, catering around 180 covers per services