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.