Louis Loo Email & Phone Number

My culinary career begin at Forlino fine dining restaurant in Singapore where I learn and refine my culinary knowledge, Then I got an opportunity to be part of the opening team for the group’s new French cuisine oyster bar which was a new and challenging experience where everything starts from scratch as a new restaurant. Being pasionate to know more about managing the business I decided to join a management program where I was selected to be part of the Shangri-la Group Management Program. When I completed the program, I was promoted to be a restaurant manager for an all day dining restaurant and a semi fine dining restaurant having the opportunity to manage different type of restaurant provide me more understanding about the industry. I was also part of the HACCP and ISO 18000 core team as well as a certified trainer for the Hotel that responsible to uphold the food safety standard. A new chapter of my career begin with Irinox where I became the area sales manager and after to corporate chef Asia and Australia, I have the opportunity to travel around Asia Pacific meeting owners, chefs where we exchange knowledge and experience in order to leverage our advantage towards the competitive market through technology.

Listed skills include Customer Service, Hospitality, Food And Beverage, Catering, and 16 others.