I am thrilled to re-unite with Paul Bartolotta as Chief Operating Officer of his leading restaurant and catering group in Milwaukee, Wisconsin. Paul is not only a 2-time James Beard award-winning chef but also a great professional with a larger than life vision and I am very excited to be part of his group.

VP Hospitality for Durango Casino and Resort as part of StationCasino's pre-opening team for this newly built property off the strip in South West Las Vegas, working with Shane Green, the project consultant, on developing and establishing a new luxury guest journey.

Represented Gaw Capital Hospitality in the United States.Tasked with the operational oversight and assistance with the asset management of 4 privately owned and unique hotels in their portfolio:.- the Standard Highline New York City (338 keys)- the Ambassador Chicago (285 keys)- the Hotel G San Francisco (152 keys)- the Hollywood Roosevelt (300 keys)Directly worked with the 4 GM's daily, supporting their operations, budget, and strategic planning, recruitment, and post-COVID re-opening.Assisted with the recruitment of a new GM for the Ambassador Chicago,, new Exec Chef for Standard Highline New York, promoting the hotel manager to GM.Worked with the Hollywood Roosevelt on the renovation of their signature restaurant with a local celebrity chef. Implemented third-party F&B operators for the Hotel G San Francisco and the Chicago Ambassador.

Oversaw operations & performance of the entire WMC group including 7 freestanding restaurants,, 3 luxury hotels (908 hotel rooms) and 2 service apartments (292 apartments) and a 25,000sqm Central Kitchen facility with a total of about 3000 employees At the same time I still actively managed the Reverie Saigon as its GMI was promoted to this role within 1 year. My role was critical to driving strategic action plans that grow sales and increase revenue. I played a hands-on role selecting building and retaining high performing talent and liaise closely with key department heads to calibrate and align initiatives across all properties cementing company’s competitive position in the market.

Joined the WMC Group, owner/operator of the Reverie Saigon 5 months after the Grand Opening.The Reverie Saigon features 286 luxury guest rooms and suites along with 89 service apartments and a lifestyle home furnishings mall.As a member of the Leading Hotels Network, the hotel was quickly recognized as one of the best luxury hotels in the world, collecting numerous awards and accolades. In this role, I also assisted with the preparations to operate a new Mandarin Oriental Hotel at Union Square Saigon, along with the oversight of the nearby free-standing restaurants in District 1

Oversaw a team of 1,100 at 853-room flagship property, the largest hotel in Taiwan featuring 8 Restaurants, 4 bars and large catering facilities. I also coordinated a major renovation project involving two phases and drove high-impact marketing and sales strategies to promote the new hotel image ensuring a successful re-launch.Other accomplishments including successfully positioning the hotel as premier MICE, catering and wedding venue amidst growing competition and rejuvenating a stagnant F&B division.

Direct oversight and reporting responsibility for the 3 Sofitel 5-star Hotels in Vietnam whilst still actively managing the Sofitel Legend Metropole Hanoi on a daily basis.Sofitel Legend Metropole Hanoi – 364 Rooms (720 employees)Sofitel Plaza Hanoi – 317 Rooms (600 employees)Sofitel Saigon Plaza – 286 Rooms (520 employees)·Directly responsible for all key performance indicators of these hotels highlighted by financial and RGI performance, STR ranking, quality results and achieving top scores in Medallia, TripAdvisor and LRA Quality Audits.· Monthly Reporting to the VP South East Asia· Ensuring Company Strategy and Brand Alignment in Vietnam· Management and annual reviews of the General Managers and setting annual targets· Attended Board and Owners meetings for all 3 properties.

·Management of Sofitel’s Asia flagship property & famous historical five star luxury city leisure/business hotel with total revenue of US $35 Million and staff of 660. (from $26 Million in 2008)·Successfully concluded a 4-year hotel renovation highlighted by the rebranding and launch of Sofitel Legend, the new heritage luxury brand of Sofitel along with the total repositioning of the hotel. ·Launch of the new hotel Spa, new Italian restaurant, restaurant expansions, new Hotel gourmet shop, new banquet facilities and opening of a museum-like history tour.·Launched new Sales Strategies to improve segmentation allowing for RevPar growth during the traditionally slow summer months. GOP growth of 40% 2010 over 2009. RevPar grew by 25%·The hotel is now internationally recognized as one of the best hotels in the Asia Pacific Region by publications such as Forbes, Travel & Leisure, American Express Destination and placed on the 2013 Condé Nast Gold List and was selected to the 2013 Condé Nast Gold Standard List as one of the best in the world. ·Ranked 3rd (vs. 33rd in 2009, 14th in 2010) in the 2011 Travel and Leisure World's best awards within the Asia city hotel category and 38th in the world·Established a hotel history tour after the rediscovery of a lost and forgotten wartime shelter. The discovery and actions created worldwide media attention. Since then this tour has become a well-recognized attraction.The restoration of the bomb-shelter was recognized by UNESCO at the 2013 Asia Pacific Awards for Cultural Preservation.

Managed 500 staff at this five-star luxury airport gateway hotel (at the time still the Hyatt Regency Incheon) with a strong focus on driving food and beverage quality and trendsetting for a 400-seat multiuse restaurant. My accomplishments include improving RevPAR by enhancing sales and yield management strategies and boosting GOP YoY by identifying ways to expand hotel offerings to outperform competitors.

Headed team of 350 to oversee entire operations of luxury city centre hotel and played a critical role leading handover to new management company ensuring a smooth transition. I succeeded in this role by initiating aggressive sales strategies and securing profitable MICE and high-end FIT traveller bookings which led to a significant increase in GOP

·Management of luxury seasonal Ski resort with total revenue of US $30 Million, staff of 400 in the winter and 300 in the summer·Management of two attached condominium associations·Overseeing all aspects of a US$ 30 Million hotel renovation/conversion and expansion commencing in late March 2006

Overall responsibility for the entire Food & Beverage Division including 3 restaurants, 3 bars, banqueting, room service, pool operations achieving annual F&B revenues of 9 Million US dollars.

Iconic hootel in Taiwan, still the largest hotel and one of the largest F&B operations for Hyatt Hotels in Asia Pacific.Relaunched the Italian Restaurant, Bar and Club. Established creative catering events.Managed a total of 9 restaurants and bars alongside large catering facilities.

In charge of all F&B operations comprised of 6 signature restaurant, cultural performance night market, bars and nightclub. Large catering and banquet facilities hosting numerous international incentives with up to 2000 participants. Prepared for the Millennium Celebration.Created NAMPU a beautiful Japanese Restaurant with Sushi Bar, Teppanyaki, Private rooms and Bar designed by Super Potato Japan

The Creative Mind behind some of the most elaborate theme parties and events one can witness.

Four Seasons had acquired the famous Regent brand and I was the first middle manager to be transferred from the USA to Asia. Working as Assistant F&B Manager I was supporting the daily F&B operations

Bar Manager of the most celebrated and frequented bar in NYC at the time. 5757 bar became the venue for numerous post-event parties including the annual MTV music awards.At the time one of the busiest hotel bars within Four Seasons Hotels.My hard work and success catapulted me to the Regent Hong Hong as Assistant F&B Manager, at the time recognized as the best hotel in the world

Managed the all-day Lobby Lounge of the hotel that served breakfast, lunch, afternoon high tea and evening cocktails with a staff of 15

Pre and Post opening and planning as Room Service Manager of this landmark property on 57th street.Oversaw a staff of 65, handling all aspects of this complex Room Service operation in a 58-story hotel that included the management off all minibars and guest amenity deliveries alongside the VIP hospitalities in the tower suites. The Room Service operation of Four Seasons New York became the largest and busiest in the entire company.

Part of the hotel opening team as Room Service/Banquet Manager.Downtown Manhattan located right across the street from the former world trade center.

Completed my Trusthouse Forte International Management Trainee Scheme and was offered the position of Assistant F&B Manager in which I managed the Polo Lounge, the MiniBars, Stewarding, and banqueting.

Was recruited as an International Management Trainee by THF after my Graduation from the Hotel Management School in Heidelberg/Germany.Sept 1989-Jan 1990 - St. Georges's Hotel, London UK - Rooms DivisionJan 1990-Mar 1990 - The Plaza Athenee, Paris, FRANCE - Food and BeverageMar 1990-April 1990 - The Westbury, London, UK - Sales April 1990-May 1990 - The Westbury, New York City - Food and Beverage