Michelin Selected 2024Michelin Young Chef Award 2024

1 Michelin star 🌟 & Singapore’s first Michelin green star 🍀Michelin Young Chef Award 2023Ranking #31 in Asia’s 50 Best Restaurant 2024, Highest New Entry Award.

Gia restaurant: 1 Michelin star 🌟 Michelin Young chef Award 2023Le Gout de Gia:Michelin Selected

Accolades:Ranked # 14 World's Best Restaurant 2017, # 2 Asia's Best Restaurant 2017Awarded 2 Michelin stars.Chef Andre Chiang is currently awarded # 14 The Best Chef Awards 2017 World Selection.Responsibilities:Task-Force in Restaurant RAW, Taipei (Restaurant par Andre Group) (2017) - Currently Taiwan's Best Restaurant 2017-2018, #23 Asia's Best Restaurant 2017, #15 Asia’a Best Restaurant 2018.Started as Chef de Rang in Restaurant Andre in June 2017, Floor Maitre D' from August 2017.Carrying out the highest standard Misc en Place tasks, carefully in details preparing for service.Delivering excellent level of customer service.Presenting and delivering chef Andre's Octaphilosophy in top notch service standard.Identifying customers' needs and responding proactively to all of the concerns.Leading and being in charge of the services in the appointed floor.Training and coaching the junior staffs, interns and part timers.Previous Collaborations:Brae by Dan Hunter (June 2017): #44 World's Best Restaurant 2017, Australia's Best Restaurant 2017.Tickets by Albert Adria (August 2017): #25 World's Best Restaurant 2017, mastermind behind the legendary El Bulli (the only 5 times #1 World's Best Restaurant).Maaemo by Esben Holmboe Bang (September 2017): The first and only 3 Michelin stars restaurant in Norway, #79 World's Best Restaurant 2017.La Grenouillère by Alexandre Gauthier (November 2017): 2 stars Michelin restaurant in La Madelaine-sous-Montreuil- Northern France, The One to Watch (World's Best Restaurant 2016).Likoke by Piet Huysentruyt (December 2017): 1 star Michelin restaurant in Le Vans - Southern France, Belgian Award winning chef.

The Leprechaun Publichouse: A Retro, Vintage Irish Pub theme with a touch of Vietnamese cinematic culture in post-French colonial period; upscale but friendly, welcoming environment that delivers high quality of service and products, good vibe, good music, familiar-to-westerner design. Mission:To bring westerner drinking and social culture to Hanoi, to provide expats a less hustle and feel-like-home environment where they usually come to relax. Furthermore to introduce and changing local people’s mindset on drinking culture.Vision:To be one of the most popular pub where people come to chat with friends, enjoy the drinks and the familiar original westerner atmosphere which they can hardly find in Hanoi.Responsibilities:Stage 1:Market researchingCreating concept and business planFixing the location and interior designing Supervising the construction works.Stage 2:Structuring the systems (legals, marketing, finance, operations)Supervising the marketing activities (logo, website designing, media kit).Executing operations plans (recruiting, choosing suppliers, costing, menu planning, inventory and stocking, standardizing service flow...)Stage 3:Supervising daily operations, events & caterings.Overseeing sales and marketing, legals and finance divisions.Overseeing inventory and ordering.Stage 4:Creative & Operations Consultant

Oversaw daily operation of all the F&B outlets: a Vietnamese fine dining restaurant, an all-day-dining restaurant, an American style bar, Room Dining and Banquet.Prepared F&B strategic and marketing plans and department budget.Developed LQA (Leading Quality Assurance) plans and executed training sessions.Supervised F&B facilities and assured high service standard.Took part in opening of PANTRY @AVANI outlet (First outlet by AVANI Vietnam)(December 2016).

1. From Nov 2014 to Mar 2015: Operations Management Trainee at Sear Steakhouse & Angie's Oyster Bar (Singapore) - 150 seats upscale side by side restaurants that locates in middle of Singapore's Central Business District.Responsibility:- Was part of the Outlets' Pre- Opening Team- Successfully launched Sear's Media Tasting Week (Dec 2014)- Set up the outlet's "Service, Product & Quality Operating Standards" & "Training Plan" (January 2015)2. From Mar 2015 to Sep 2015: F&B Senior Supervisor at Sear Steakhouse & Angie's Oyster Bar (Singapore) Responsibilities:- Set up and in charged of outlet guest database, guest experience platform and online feedback platform- Trained junior staff and led the service team as station head.- Ensured guest satisfaction and recognized with high service standard, fully delivered philosophy of company to the customers. - Continuously received positive guess feedback and recommendations. 3. From Sep 2015 to present: F&B Senior Supervisor at 1919 WaterBoathouse (Singapore) - 50 seats semi- fine dining restaurant, locates in Fullerton Waterboathouse Heritage Building:- Was part of the Outlet's Pre- Opening Team- Coached and trained junior staffs and part-timer crew- Successfully launched 1919's Media Tasting Week (November 2015).

A MGallery by Sofitel hotelResponsible for Front desk with general administration duties, day running tasks of the Front Office department, create exceptional, high level of service standard in one of the top new Luxury hotels in Patong, Phuket areaQuick problem solving, handling the situations by following the hotel policy and work ethic. Finding suitable solutions to meet customers’ needs depending on the possibilities available at the hotel.

In charge of School's Sport Bar Outlet, which can be occupied by maximum 500 students at a timeMenu planning, up-sale beveragesDaily tasks of opening and closing bar/ cash flowSupervise, control stocking, ordering food & beverage items which relate to the outletAssist professors in teaching Service Techniques- Craft Based Learning for the 1st year students

Work closely with EAM i/c F&B. Oversee hotel's 4 F&B outlets: Fine Dining Restaurant, Dining Restaurant, Bar and In Room Dining.Check, supervise staffs to follow, maintain the service standard, hygienic and food handling standard. Taking part in menu planning process, service standard restructuring.

- Food & Beverage Trainee in In Room Dining and Banquet Department- Cross Training in Catering and Conference Service

Carrying out the daily duties of Front Office (check out, check in, prepare the report of arrival for the next day,...).Providing the tourist information, booking tour, transportation.